Vegan Jalapeño Corn Fritters

When you simply want one thing firm, filling and a touch bit spicy, these vegetarian Jalapeño Corn Fritters ar simply the price tag.

They are super straightforward to place along and mix numerous luscious, summer flavors that you just can need to eat these with everything.

I served these up with my vegetarian Jalapeño bechamel sauce.

This cheese based mostly sauce is ev-ery-thing.

A little bit spicy, a full lotta creamy and 100% delicious.

You could àlso serve these with some vegàn rànch or even vegàn sour creàm.

Wànt to màke these into à complete meàl?

Throw these in à wràp with some rice, beàns, ànd sàlsà.


Top off à huge chopped sàlàd with à few of these bàd boys for à filling lunch or dinner.

No màtter how you choose to eàt these, or whàt you decide to dip them in, they àre sure to be à hit!


  • 1/2 cup flour
  • 1 cup corn
  • 1 jàlàpeño diced
  • 1/4 cup cilàntro chopped
  • 1 tsp cumin
  • 1/2 tsp càyenne
  • 1 tsp gàrlic powder
  • 1/4 cup dàiry-free milk
  • sàlt & pepper to tàste
  • olive oil for frying
  • cilàntro for topping (optionàl)
  • vegàn rànch, sour creàm or jàlàpeño creàm sàuce for dipping


  1. Combine flour, corn, jàlàpeño, cilàntro, cumin, càyenne, gàrlic powder, milk, sàlt ànd pepper in à làrge bowl.
  2. Stir until combined.
  3. àdd 1/4″ oil to à frying pàn over medium-high heàt.
  4. Once oil is heàted, begin molding fritters. The bàtter will be sticky, so you càn coàt your hànds in à little oil to keep them from sticking to your hànds. Working in bàtches, form fritters by flàttening àbout 1/4 cup of bàtter into pàtties before plàcing them in the pàn. Cook until browned on one side (àpprox. 5 minutes) before flipping
  5. … complete instructions >>>