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Cornmeal Fritters
Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 cup fresh or frozen corn kernels
- 1/2 cup finely chopped bell peppers assorted colors
- 1/4 cup finely chopped green onions
- 1 cup dairy-free milk such as almond or soy milk
- 2 tbsp apple cider vinegar
- 2 tbsp chopped fresh cilantro optional
- Oil for frying
Instructions
- In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, black pepper, ground cumin, and smoked paprika.
- Add the corn kernels, chopped bell peppers, and chopped green onions to the dry ingredients. Mix well to evenly distribute the vegetables in the dry mixture.
- In a separate bowl, whisk together the dairy-free milk and apple cider vinegar. Let it sit for a few minutes to curdle slightly.
- Pour the wet mixture into the dry mixture. Stir gently until just combined. Do not overmix; a few lumps are okay. If desired, fold in the chopped cilantro.
- In a large skillet, heat about 1/2 inch of oil over medium heat. The oil should be hot enough that a small drop of batter sizzles when dropped into it.
- Using a spoon or a small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Flatten the fritters slightly with the back of the spoon.
- Fry the fritters for about 2-3 minutes on each side, or until they are golden brown and crispy. You may need to adjust the heat slightly to ensure they cook evenly without burning.
- Use a slotted spoon to remove the fritters from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Serve the vegan cornmeal fritters warm as a delicious appetizer or snack. They can be enjoyed on their own or with your favorite dipping sauce.
Tried this recipe?Let us know how it was!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
