Ingredients
Units
Scale
Fritters:
- 1/2 cup all-purpose flour
- 1/4 cup fine cornmeal
- 1/2 tsp baking powder
- 1 tsp garlic powder
- 3/4 tsp salt
- 1/2 cup non dairy milk, unsweetened
- 2 cups fresh or frozen yellow corn kernels, defrosted
- 1/2 cup shredded vegan cheddar cheese
- 1 jalapeño, seeds removed, minced
- 2 scallions, thinly sliced
- Oil for frying
Hot “Honey” Butter:
- 2 tbsp Honey, vegan honey, agave, or maple syrup
- 1 tbsp hot sauce
- 1/2 cup butter, cold
Instructions
- Make the batter: In a large bowl, mix together the flour, corn meal, baking powder, garlic powder, and salt.
- Toss in the corn, chopped jalapeño, cheddar, and scallions. Toss and coat. Add the non dairy milk and stir until combined. The batter will be thick, this is ok!
- Cook the fritters: Heat 1/3 cup vegetable oil in a large nonstick skillet over medium-high heat. Form patties with the batter. You can make them whatever size or thickness you’d like. The flatter you get them, the faster they’ll cook. (I like to loosely shape, place in oil, and pat down with my hand) Cook until golden brown, 3 to 4 minutes on each side. Place on paper towels to absorb any residual oil and season with salt.
- Hot Honey Butter: In a small bowl combine all the ingredients. Whisk until smooth. If the consistency is too runny, place in the fridge for a bit.
- To serve, garnish with the scallions and serve with Hot Honey Butter
- Prep Time: 10 mins
- Cook Time: 15 mis