Recipe of the Week: Jalapeño Vegan Corn Fritters

I'm a fan of small dishes. The perfect meal to me is one in which I can try 3-4 different things at once - just a little of each. And I like to cook things that are healthy, flavorful, and in-season whenever possible. This week's featured dish pulls it all together in one place. Summer's fresh corn, some pepper-y kick and they can be pan-fried or baked. I do like choices! So I thought I'd share this one with you - Jalapeño Vegan Corn Fritters from as this week's Recipe of the Week.

As the recipe says, it is really customizable. I can just imagine topping it with (jalapeños, cilantro, avocados, a spicy sauce) or throwing into it (peppers, onions, herbs) so many different ingredients! Maybe some of those in-season Hatch chilis? There are plenty of ways to make this one your own.

Now, fritters often use eggs as a binder to keep everything together. When vegan cooking you have to work around that (sorry, no eggs). A commonly used vegan substitute is a liquid and ground flax seeds. This one uses an interesting combination of cashew milk and ground flax.

Let's dig into this recipe (and its two cooking options) a little more. I'd give the whole thing about thirty minutes or so start to finish. The central part of this recipe is the batter which is so easy to throw together. You simply break out a large bowl and stir together corn (duh!), flour, cornmeal, ground flaxseed, cumin, baking powder and salt. Next you add the cashew milk and stir just until blended. The batter then has to sit for about five minutes.

Now comes the choosing part. Will you bake it or will you pan-fry it?

If you're going to pan-fry, here's what you do. Coat the bottom of a large skillet with a few tablespoons of oil (canola or olive oil). Heat the pan over medium heat. When hot, drop in dollops of the batter (the recipe says about 3 tablespoons each). (If you are using jalapeño slices, you put them on top at this point.) When they are firm enough (maybe 4-5 minutes), flip them over. Cook for another 3-4 minutes later and they're done. Then just lift them out to a paper towel-lined plate. Add extra oil if need and make other batches until the batter is gone. That's it!

If you want to bake it, preheat your oven to 400°F and line a baking sheet with parchment paper. Drop those same sized dollops (about 3 tablespoons each) on the baking sheet. Top them with jalapeño slices. (Hint: If you spray them with a bit of oil, they will crip up a little better in the oven.) Bake them for about ten minutes on each side. Done!

This is such an easy recipe to make - and to make your own. I suggest giving it a try!

If you're not familiar with the vegan recipe website Connoisseurus Veg, I'd suggest you do. And no, you don't have to be vegetarian or vegan to love Alissa's recipes! But if you are looking for a vegetarian or vegan recipe, Connoisseurus Veg is a great place to begin. The site is well-organized by category. Trust me, you'll find something to love! And a quick word about the site's owner Alissa from Southeastern Pennsylvania. By trade she's an intellectual property attorney. She became a vegetarian in 1993 and started the site in twenty years later (2013). You'll really enjoy reading her story here on her About page.

I sure hope you loved this recipe! If you want to check out ALL of my featured Recipes of the Week, just click on the "Recipe" category to the right or just click here:

And be sure to visit the great blogs I mention. You'll be happy you did!