Grilled Vegan Corn Fritters with Chipotle Cream - Grab a Spork!
Prep time
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We love this recipe because it is quick, easy and will impress any guest. To choose the sweetest corn, look for tightly packed kernels in long, straight rows.
Recipe type: Appetiser
Cuisine: American
Serves: approximately 16 3-inch fritters
Chipotle Cream
  • ½ cup organic vegan mayo (they use Veganaise)
  • 2 teaspoons agave nectar
  • ¼ teaspoon chipotle powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
Grilled Vegan Corn Fritters
  • 1 cup plain dairy-free milk beverage
  • 1 teaspoon apple cider vinegar
  • 1 cup organic yellow cornmeal (Arrowhead Mills preferred)
  • ½ cup organic spelt flour (can sub all-purpose flour or wheat flour)
  • 2 teaspoons baking powder
  • 2 teaspoons egg replacer (Ener-g brand used dry)
  • 1 teaspoon + ⅛ teaspoon sea salt, divided
  • ½ teaspoon garlic powder
  • ¼ teaspoon chipotle powder
  • ¼ teaspoon + ⅛ teaspoon black pepper, divided
  • ⅛ teaspoon baking soda
  • 1½ tablespoons + ⅓ cup neutral-tasting oil, divided (they use safflower oil or refined coconut oil)
  • 1 tablespoon maple syrup
  • 1 tablespoon + ½ teaspoon lemon juice, divided (can sub lime juice)
  • 1 cob organic corn, kernels sliced from cob
  • ¼ teaspoon dried dill
  • ½ teaspoon agave
  • 2 cups packed baby arugula, spinach, or other greens, for serving
  1. To make the chipotle cream, whisk together all ingredients in a small bowl.
  2. To make the vegan corn fritters, whisk together the milk beverage and apple cider vinegar in a small bowl. Let sit while you prepare the dry ingredients.
  3. In a medium bowl, whisk together the cornmeal, flours, baking powder, egg replacer, 1 teaspoon sea salt, garlic powder, chipotle powder, ¼ teaspoon black pepper, and baking soda.
  4. Slowly whisk in the milk beverage mixture, 1 tablespoon oil, maple syrup, and 1 tablespoon lemon juice until combined.
  5. Heat a skillet and add ½ tablespoon oil and the corn. Add the dill, remaining ⅛ teaspoon sea salt, remaining ⅛ teaspoon black pepper, agave, and remaining ½ teaspoon lemon juice. Sauté until the corn is golden brown.
  6. Fold the corn kernels into the batter mixture and heat a skilled to a medium high heat. Add the remaining ⅓ cup oil* and drop the batter by the tablespoon into the pan. Cook for approximately 3 to 5 minutes on each side, or until golden.
  7. Serve the fritters over a bed of greens with the Chipotle Cream.
*If you prefer to use less fat, you can add just 1 tablespoon oil to cook the fritters, adding oil as needed to prevent sticking.
Recipe by Go Dairy Free at