Grilled Vegan Corn Fritters with Chipotle Cream – Grab a Spork!

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Did you know there is a National Corn Fritter Day? Seriously, and it is today. And believe it or not, we actually have a recipe for grilled vegan corn fritters that was in dire need of an update and relocation to our recipe section. This wonderful dish was shared with us by the Spork Sisters!

Grilled Vegan Corn Fritters Recipe with Dairy-Fee Chipotle Cream. Created by the Spork Sisters! Great appetizer or small plate, flavorful, and options for soy-fee, nut-free, and gluten-free

Grilled Vegan Corn Fritters with Chipotle Cream – Grab a Spork!

Grilled Vegan Corn Fritters Recipe with Dairy-Fee Chipotle Cream. Created by the Spork Sisters! Great appetizer or small plate, flavorful, and options for soy-fee, nut-free, and gluten-freeWhen Heather emailed me and said she was one of the Spork Sisters, she definitely caught my attention. She and her sister Jenny run Spork Foods, a Los Angeles-based gourmet vegan food company that offers cooking classes, food consultation, catering, and more. They create innovative plant-based cuisine with an emphasis on organic, local, and seasonal ingredients. And they have a cookbook available called Spork-Fed.

I had the chance to sample some of their food at an event many years ago, and it was fantastic. So I was more than happy to post these wonderful vegan corn fritters.

The recipe is paired with a simple chipotle mayo and served on a bed of greens for presentation and a little added nutrition. This dish makes a wonderful appetizer or small plate, but it can also stand in as a light lunch.

Grilled Vegan Corn Fritters Recipe with Dairy-Fee Chipotle Cream. Created by the Spork Sisters! Great appetizer or small plate, flavorful, and options for soy-fee, nut-free, and gluten-freeVegan Corn Fritters photo by O.K. Kijan.

Special Diet Notes: Grilled Vegan Corn Fritters

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

For gluten-free grilled vegan corn fritters, substitute a 1:1 gluten-free flour blend for the flour. The fritters might be a touch more fragile, but delicious nonetheless.

Grilled Vegan Corn Fritters with Chipotle Cream - Grab a Spork!
 
Prep time
Cook 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.
Author:
Recipe type: Appetiser
Cuisine: American
Serves: approximately 16 3-inch fritters
Ingredients
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
Instructions
  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.
Notes
*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.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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