I don’t know about you, but there was a time when I rarely ate corn. Perhaps it stemmed from it being one of the the largest gmo crops next to soy, or the that it’s composition is mostly carbs with little nutritional value. For whatever reason, I just never ate it. Fast forward to the last 10 years, I discovered Cuban Corn and the rest was history lol. If you’ve never tried it, I highly recommend it.
What I love about corn, is that it brings a sweet flavor profile that’s perfect for savory. Combine that hint of sweet with a lil heat, and you have an amazing combination. I love jalapeño cornbread, jalapeño corn chowder, and of course, these Jalapeño Corn Fritters! I had made a similar recipe back in 2018, but I wanted to revisit this concept, put a modern spin on it and pair it with a staple sauce.. and the new vegan Fire Roasted Corn + Jalapeno Fritters with Chipotle Aioli were born!
Let’s talk fritters! If you’re not familiar with fritters, simply put, it’s just a bunch of ingredients that typically are held together with egg serving as the binder that can cater to any season. You can fill them with whatever you like from veggies to quinoa and they are just so quick and easy! That being said, if you have a bunch of random produce on it’s way out, a fritter may be a good solution!
What’s great about this recipe? Everything! It’s quick, easy, affordable, veggie packed, flavor packed, can easily be made in bulk, great for entertaining, packs heat, a hint of sweet, pairs perfectly with the sauce, you can use this effortless sauce for countless other dishes (I do), the fire roasted corn adds a hint of a smokey flavor, and they are just so good!
If you’re all about fire roasted corn or fritters, you have to try these new vegan Fire Roasted Corn + Jalapeño Fritters with Chipotle Aioli!
Toss in the corn, chopped jalapeño 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. Cook until golden brown, 3 to 4 minutes on each side. Place on paper towels to absorb any residual oil and season with salt.
To serve, garnish with the chipotle aioli, chopped cilantro, and a slice of lime.
You can use all fire roasted corn, but the color of the fritters may be a lil darker
You can also mix all the dry ingredients together, add in the almond milk, then fold in the jalapeños, corn, and scallions. You’ll have to press the into the batter as it’s very thick, but still works!