Easy Jalapeño Corn Fritters (Vegan)

Instructions

1. 1

   Prepare a baking sheet by placing a layer of paper towels on it and flipping a cooling rack upside down on top of them. This will catch any extra oil from frying and keep your fritters crispy.

2. 2

   In a large mixing bowl, stir together the flaxseed meal and dairy-free milk. Let this sit for 5 minutes.

3. 3

   After 5 minutes, add the nutritional yeast, baking powder, sea salt, and garlic powder to the flax mixture. Whisk everything to combine, then add the flour and whisk once more - it should be a thick batter. Finally, fold in the corn and chopped jalapeño. If the mixture is too runny, add extra flour. If it's too thick, add a little more dairy-free milk.

4. 4

   Coat a large skillet (we used a 10-inch cast iron) with a thin layer of oil (~1 Tbsp) over medium-high heat. When the oil is hot (test it by dropping in a small dollop of batter - it should sizzle), begin cooking your fritters. Drop in 3 Tbsp portions of batter (we used this cookie scoop heaped with batter) and press with the back of your cookie scoop or spoon. Work in batches, adding only as many fritters as will fit comfortably in the pan. Cook for 2-3 minutes per side, until golden brown. Remove from the skillet, placing the fritters on your prepared baking sheet. Repeat with remaining batter, adding more oil to your skillet as needed.

5. 5

   Enjoy with guacamole, cashew jalapeño sauce, or vegan ranch. Best served immediately but can be kept in an airtight container in the refrigerator for up to 2 days. To reheat, place the fritters in a lightly oiled skillet or 350-degree Fahrenheit (176 C) oven until warmed through.