Let’s talk appetizers. Everybody loves finger foods, but for hosts they can be a nightmare. What can you make that everyone will enjoy? Does it fit the rest of the menu? Will it be too filling? Not to mention trying to please a wide variety of ages. If you are hosting a dinner that both adults and kids will be attending, it can seem impossible to pick an appetizer that will satisfy everyone. Kids tend to want fried foods like mozzarella sticks, while adults prefer sophisticated bites like stuffed mushrooms. What can you make that balances these two opposite tastes? The answer is corn fritters.
Last fall (before COVID-19 shut down the world), I catered a Halloween party at a small local cinema. They already had someone handling the main courses but asked me to provide desserts and an appetizer. Picking desserts was easy; everyone loves cupcakes and brownies. But deciding what type of appetizer to make was a bit more tricky considering the diverse crowd that would be attending this party. Ultimately, I ended up going for corn fritters. They’re the perfect balance between kid-friendly and sophisticated. On top of that, they’re super quick and easy to make, which was a must since I needed to make enough to feed 150 people.
Whether you’re looking for the perfect appetizer to serve at a dinner party, or just for an after-school snack to feed your kids, these corn fritters are the way to go!
Vegan Corn Fritters
Not sure what to do with those cans of corn you have in your pantry? Turn them into a delicious appetizer with this corn fritter recipe!
- 1 tbsp ground flax
- 3 tbsp water
- 3/4 cup all purpose flour
- 1/2 cup cornmeal
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 3/4 cup oatmilk or otherwise non-dairy milk
- 1 tbsp vegan butter melted
- 2 15 oz cans whole corn kernels drained
- 2 tbsp white onion finely chopped
- Coconut oil or vegan butter for frying
- Vegan sour cream or yogurt for serving
In a small bowl, stir together the ground flax and water. Set aside to thicken.
Add the flour, cornmeal, sugar, baking powder, and salt to a a mixing bowl and whisk to combine.
Pour in the prepared flax mixture, oatmilk, and vegan butter. Whisk until no lumps remain.
Mix in the corn kernels and chopped onion.
Add 1-2 tbsp of coconut oil or vegan butter to a large frying pan and place over medium heat.
Drop 1/4 rounds of batter onto the pan, leaving the patties thick rather than swirling the batter around. Cool until the edges are dry, then flip and cook until both sides are golden brown. Use a spatula to press down on the patties to help the centers cook. Repeat with remaining batter, adding more oil or butter as needed.
Serve hot or cold with vegan sour cream or yogurt.
Need more ideas for kid-friendly vegetable recipes? Check out these tempura green beans!