Vegan Veggie Fritters with Corn and Peppers
These vegan corn fritters are a testament to how simple ingredients can create something extraordinarily delicious. Spicy, zesty, and imbued with a fresh and summery vibe, they're astonishingly easy to whip up and versatile enough to complement anything from creamy pastas to crisp salads.
Ingredients
- 2 Tbsp neutral oil plus more for frying
- 1/2 cup poblano pepper small diced
- 1/4 cup scallions diced
- 1 15 oz can yellow corn undrained
- 1 cup yellow cornmeal
- 1/4 cup AP flour
- 2 tsp nutritional yeast
- 1 tsp flax meal
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp fine black pepper
- 1/4 cup shredded vegan cheddar optional
- 2 Tbsp water if needed
Instructions
- Heat 2 Tbsp oil on medium high heat in a large pan.
- Add the peppers and green onions and saute for 2-3 minutes until fragrant but still firm.
- Add the corn to a small food processor and pulse 3-5 times until chopped but not pureed.
- Add the cornmeal, flour, nutritional yeast, flaxmeal, and spices to a large mixing bowl and whisk to combine.
- To the mixing bowl, add the corn, optional vegan cheese, and sauteed peppers and green onions. Stir to combine ingredients well and create the batter. If needed, add the optional 2 Tbsp water.
- To cook the vegan corn fritters, heat another 2 Tbsp oil over medium high heat.
- Measure about 1/4 cup of the batter and add it to the heated pan. Depending on the size of your pan, you may be able to do 2-4 at a time.
- Cook about 2-3 minutes on each side until browned and cooked through.
- Add more oil as needed for the remainder of the veggie fritters.
Nutrition
Serving: 2frittersCalories: 114kcalCarbohydrates: 16gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 263mgPotassium: 94mgFiber: 2gSugar: 1gVitamin A: 55IUVitamin C: 7mgCalcium: 10mgIron: 1mg
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