Vegan Corn Fritters with Peppers
These vegan corn fritters are a testament to how simple ingredients can create something extraordinarily delicious. Spicy, zesty, and imbued with a fresh and summery vibe, they’re astonishingly easy to whip up and versatile enough to complement anything from creamy pastas to crisp salads.
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I learned to make these poblano corn fritters when I was working as a line cook in a bustling Boulder-based microbrewery in the 90s.
I ate them for my shift meal alongside buttered pasta so often, I practically became known for it!
And when B and I went vegan, I told her how much I wanted to veganize them. She didn’t seem all that impressed, but I could not be deterred from this mission.
When I finally made them and handed her a plate, her eyes lit up. “I had no idea…the flavor…wow!” was all she could mutter while housing half a dozen of these fritters in one sitting.
It was then I knew she got it. And I think once you try them, you will too.
Why You’ll Love This Vegan Corn Fritters Recipe
Here are just a few reasons I think you’ll flip for these vegan poblano corn fritters:
- They are oh so easy to make. That was another thing that surprised B!
- The recipe is just so delicious with a fresh enticing flavor that really draws you in – spicy, zesty, fresh, summery, but also comforting!
- Go with a wide variety of things like creamy or buttery pastas, potato sides, salads, or all on their own with all the dips!
- These fritters are not only easy to make in large batches but they also freeze and reheat well, making them perfect for meal prep
- They’re a great way to use up fresh summer corn, green onions, and peppers from your garden! But they have enough substitutions to make any time of year!
Ingredients in These Vegan Corn Cakes
Here, we’ll go over some ingredient notes to achieve the best results, but remember you can find the full recipe with ingredient amounts in the recipe card at the bottom of this post.
Here are the handful of ingredients you’ll need to make a batch of these fried corn cakes:
- Neutral Oil: Ideal for frying, choose from refined coconut oil, sunflower, safflower, vegetable, or avocado oil.
- Poblano Pepper: Small diced for a kick of flavor, though jalapeños are a great alternative.
- Green Onions: Diced for a sharp, fresh taste.
- Canned Yellow Corn: Don’t drain the liquid! The juice adds moisture and sweetness.
- Yellow Cornmeal & All-Purpose Flour: The base that binds our fritters.
- Nutritional Yeast & Flax Meal: For that cheesy flavor and binding, without the eggs.
- Spice Cabinet: Onion powder, garlic powder, salt, coriander, cumin, black pepper for depth.
- Shredded Vegan Cheddar: Optional, but adds a lovely cheesy flavor.
Zucchini Corn Fritters
Feel free to Incorporate shredded zucchini into the batter for an extra veggie boost. Just make sure you squeeze out the excess liquid in your zucchini before adding to the batter to maintain the fritters’ integrity. If adding zucchini, you probably won’t need the optional water in the batter.
Substitution Options for Jalapeno Corn Cakes
Here, we’ll walk you through some substitution options for this recipe. This recipe serves as a fantastic base for experimentation!
For the canned corn: Fresh corn kernels bring a crunch and natural sweetness, especially during corn season! Just make sure you cook the ear of corn before you use it. For the liquid, just add about ¼ cup water to the food processor with the corn.
For the cornmeal: To make vegan corn fritters without cornmeal, you may be able to use chickpea flour, but we haven’t tried this.
For the all-purpose flour: Use gluten-free all-purpose flour to make gluten-free corn fritters!
For the green onion: Red onion, yellow onion, or white onion can work for a different flavor profile.
For the poblano peppers: Jalapeño peppers or your favorite pepper variety can vary the heat and flavor. Green bell peppers can offer a kid-friendly version. Red bell pepper can add a totally different vibe!
For the spices: Feel free to shake up the spices and experiment with different flavors!
How to Make Easy Vegan Corn Fritters
Now, we’ll walk you through the easy process of making these poblano corn cakes!
Step 1: Cook the peppers and onion.
Begin with cooking peppers and green onions in oil until they’re fragrant but firm.
Step 2: Make the corn fritter batter.
Pulse the corn in a food processor, then mix it with the dry ingredients, sautéed veggies, and optional vegan cheese to form your batter.
Step 3: Cook the vegan fritters.
Shallow fry ¼ cup (4 Tablespoons) of batter in hot oil until each fritter is golden brown and cooked through, adding more oil as needed.
Transfer each batch to a paper towel-lined plate to drain as the next batch cooks.
Can you make vegan corn fritters in the air fryer?
I am not sure if you can make this particular recipe in the air fryer because of the batter consistency. It could work if you have a solid skillet or cake pan for your air fryer!
How to Serve Veggie Fritters
Serve these healthier corn fritters hot for dinner with sides, with your favorite dipping sauce for a light lunch, or even on their own for the perfect snack!
Here are some of our best serving ideas:
- With a dollop of vegan sour cream and sprinkle of green onions
- Make a spicy aioli with vegan mayo, hot sauce, and maple syrup
- Serve alongside your favorite dip like avocado ranch or vegan burger sauce.
- Serve with a lime or lemon wedge for a spritz of fresh lime juice or lemon juice
- Alongside your favorite potato side dish like potato wedges, baked potato, twice-baked potatoes, roasted potatoes, or mashed potatoes!
- Over your favorite creamy pasta dishes like Creamy Spinach Pasta, Creamy Vegan Broccoli Pasta, Creamy Vegan Garlic Pasta, Avocado Tequila Lime Pasta, or Vegan Linguine Clam Sauce!
- On top of a vegan Caesar salad or Copycat Olive Garden House Salad
- As a sandwich or slider with tahini slaw!
How to Store Leftovers
One of the best things about these vegan corn fritters with poblano peppers is they make great leftovers! You can prep them ahead of time and leave the rest in the fridge or freezer for later!
Fridge: Store in an airtight container; they’ll last for up to 3 days.
Freezer: Freeze them on a baking sheet before transferring to a bag for up to a month.
Reheat: Warm them in a pan or oven until they’re warmed through and slightly crispy again.
Vegan Fritters FAQ
Here are some answers to common questions asked about making vegan fritters!
What can I use instead of egg for fritters?
Instead of egg for fritters, try ground flaxseed! Flax meal, when mixed with liquid to create a “flax egg“, acts as the perfect binder, mimicking the texture and consistency of eggs.
Why are my corn fritters falling apart?
If your corn fritters are falling apart, ensure your batter isn’t too dry and that you’re cooking them at the right temperature.
Why are my fritters not crispy?
To make sure your fritters are crispy, use a hot pan and sufficient oil. Frying at too low a temperature is a common mistake I see when making fritters!
Why are my corn fritters sticking?
A well-oiled surface and patience before flipping can mitigate your fritters sticking. A good rule of thumb is if the fritter is still sticking to the bottom of the pan, they’re not ready to be flipped.
More Vegan Recipes with Corn
Got lots of corn? Here are a few more ways to use it!
Tried this recipe?
Don’t forget to leave a star rating and review below! Your feedback not only helps others discover these delicious vegan corn fritters but we also love hearing about your experience!
Can’t wait to hear what you think of this fresh and tasty recipe. Enjoy!
Vegan Veggie Fritters with Corn and Peppers
Ingredients
- 2 Tbsp neutral oil plus more for frying
- 1/2 cup poblano pepper small diced
- 1/4 cup scallions diced
- 1 15 oz can yellow corn undrained
- 1 cup yellow cornmeal
- 1/4 cup AP flour
- 2 tsp nutritional yeast
- 1 tsp flax meal
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp fine black pepper
- 1/4 cup shredded vegan cheddar optional
- 2 Tbsp water if needed
Instructions
- Heat 2 Tbsp oil on medium high heat in a large pan.
- Add the peppers and green onions and saute for 2-3 minutes until fragrant but still firm.
- Add the corn to a small food processor and pulse 3-5 times until chopped but not pureed.
- Add the cornmeal, flour, nutritional yeast, flaxmeal, and spices to a large mixing bowl and whisk to combine.
- To the mixing bowl, add the corn, optional vegan cheese, and sauteed peppers and green onions. Stir to combine ingredients well and create the batter. If needed, add the optional 2 Tbsp water.
- To cook the vegan corn fritters, heat another 2 Tbsp oil over medium high heat.
- Measure about 1/4 cup of the batter and add it to the heated pan. Depending on the size of your pan, you may be able to do 2-4 at a time.
- Cook about 2-3 minutes on each side until browned and cooked through.
- Add more oil as needed for the remainder of the veggie fritters.
