Vegan Corn Zucchini Fritters with Jalapeno Cream

It’s National Corn Fritter Day! We love celebrating this tasty comfort food so we’ve come up with an easy vegan recipe with all the elements of a classic corn fritter. Plus, we whipped up a spicy and tangy jalapeno cream to dip them in. You can thank us later!

Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 12 fritters

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Ingredients:

Jalapeno Cream (makes 1 cup):
¾ cup cold-pressed olive oil
½ cup non-dairy milk
3 tsp apple cider vinegar
1 Tbsp pickled jalapeno slices (5-6 slices)
1 garlic clove
¼ tsp ground mustard
¼ tsp sea salt

Corn Zucchini Fritters:
2 cups frozen corn, thawed and drained
1 ½ cups shredded zucchini
¼ cup finely minced shallot
½ cup all-purpose flour
½ cup fine corn meal
1 Tbsp nutritional yeast
½ tsp sea salt
¼ tsp paprika
¼ tsp nutmeg
¼ tsp ground pepper
¼ cup non-dairy milk
4 Tbsp vegetable oil (for frying)

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Directions:
1. In a blender, add non-dairy milk, apple cider vinegar, ground mustard and sea salt. Blend on high while slowly adding the olive oil. Blend until thick and smooth. Then add pickled jalapenos and a garlic clove, and continue blending until they’re well combined into the sauce. Refrigerate for at least 1 hour before serving.
2. Place shredded zucchini in a strainer and coat with ¼ tsp of sea salt. Let it sit for 10 minutes and then squeeze the excess water out of the zucchini shreds with your hands.
3. Place zucchini in a large mixing bowl with corn, minced shallot, all-purpose flour, corn meal, nutritional yeast, and ¼ teaspoon of sea salt, ground pepper, paprika and nutmeg. Stir to combine well.
4. Then stir in non-dairy milk and combine into a thick batter.
5. Heat a non-stick pan to medium heat with 2 Tbsp of vegetable oil. Use a scant ¼ cup of batter for each fritter and shape into a patty with your hands.
6. Place 2-3 fritters in the pan at a time and fry 1 ½ – 2 minutes per side, until golden brown on the outside. Add another 2 Tbsp of oil to the pan once you’ve fried about 6 fritters.

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