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Stack of vegan corn fritters on a serving board.

Crispy Corn + Zucchini Fritters (vegan sriracha mayo)

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 fritters
Author: Tracy Halasz

Ingredients

  • 2 ½-3 cups corn*
  • 1 cup zucchini, shredded
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • ½ - 1 jalapeno, diced
  • ¼ cup red peppers, diced
  • salt and pepper to taste
  • 1 teaspoon cumin
  • 1 teaspoon smoky paprika
  • ½ teaspoon cayenne pepper (optional to taste)

Vegan Buttermilk

  • ½ cup + 2 tablespoons milk, dairy-free
  • 1 tablespoon apple cider vinegar

Fritter Batter

  • ½ cup chickpea flour
  • ¼ cup AP flour (can sub GF or cornstarch)
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Everything Else

  • Topping Options - below
  • Vegan Sriracha Mayo Recipe - below

Instructions

Prepping the Corn and Zucchini

  • Fresh corn on the cob (recommended): remove the niblets by placing cob in a large mixing bowl, hold the top of the cob and run a sharp knife down the cob top bottom - repeat until all niblets are removed and in the bowl.
  • Frozen corn: let it thaw, wrap in clean kitchen towel and pat dry to remove any extra moisture.
  • Zucchini: grate zucchini on a box grater. Place grated zucchini in a kitchen towel and squeeze over the sink until all the excess moisture has been removed. Add to the bowl with corn.

Vegan Sriracha Mayo (more sauce options here)

  • ¼ cup Vegenaise
    1-2 tablespoons sriracha sauce
    ½ teaspoon soy sauce
  • Whisk together and place in fridge until serving.

Preparing the Vegetables

  • Preheat oven to 250º F (for warming). Add a sheet of parchment to a baking sheet.
  • Chop the onions, garlic, jalapenos, and peppers and set aside.
  • Chop any optional toppings (if using) at this time as well.
  • Pour 1 tablespoon oil into a skillet on medium-high heat. Add the onions, garlic, jalapenos, and peppers - cook until softened, around 6 or 7 minutes.
  • Add a splash of water as needed to keep the veggies from sticking.
  • Add the cumin, paprika, and cayenne (if using) and cook for another minute or so. Stir in the corn and zucchini just until warmed through about 1 - 2 minutes. Remove from heat.

Making the Batter

  • While the veggies are cooking, mix the plant-based milk and apple cider vinegar together to create 'buttermilk'. Set aside.
  • Measure all dry ingredients into a mixing bowl. Pour the buttermilk into the dry ingredients and stir to create a batter.
  • Stir the cooked corn/veggie mixture into the batter.
  • Wipe out the skillet. Add 1-2 tablespoons of oil to just cover the bottom of the skillet. Let it warm over medium-high heat until shimmering.

Frying the Fritters

  • Scoop ¼ cup portions of batter into the hot pan. Reduce heat to medium(ish).
  • Cook for ~3 minutes until the fritters are brown and crispy, then flip and cook for another ~3 minutes on the other side until golden brown.
  • Place cooked fritters into the preheated oven on the prepared baking sheet.
  • Continue working in batches until all the fritters are fried.
    Pro Tip: You may have to refresh the oil in the skillet for subsequent batches.
  • If oil-free, a non-stick skillet works perfect for frying the fritters.

To Serve (optional toppings)

  • Serve with your choice of chopped tomatoes, sliced green onions, avocado chunks, chopped cilantro, red pepper flakes, and vegan sriracha mayo.

Notes

Yield: Makes 10-12, ¼ cup fritters.
Appetizer Size: Make the fritters smaller (2 tablespoons) to serve as an appetizer with dipping sauce, a slice of avocado and a cherry tomato half.
Corn: Fresh, boiled or grilled corn on the cob creates the best flavor and texture.
Leftover Tip: Leftover grilled or boiled corn on the cob is fantastic in these fritters. The cooked corn comes off the cob in large chunks (see photos) which adds tons of flavor an texture.
Oil-free Option: The fritters are tasty and the texture is good using a non-stick pan with no added oil.