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Basil Jalapeno Corn Fritters. Easy Gluten-free Vegan Corn Fritters with jalapeno, basil and black pepper. Serve with ketchup, vegan ranch or chutneys of choice. Soy-free Recipe. Pin this post. Jump to Recipe
It has been incredibly hot the past few days and I realized we have a few more weeks of Summer left. Yes! Bring on all that sweet corn to make some corn fritters.
These corn fritters are super easy and super quick. Toss, some corn, herbs, spices and rice flour. Add water and cook on a skillet. I added fresh basil, jalapeno and loads of black pepper to these. It helps make the summer heat bearable, because you would be hotter than the heat outside ;0. And the sweating helps cool things down ;).
I use rice flour and cornmeal in these fritters. Any flour will work (wheat, all purpose, chickpea etc). I prefer white rice flour as it tends to be more crunchy and less gummy than regular flour. The flavor also lets the corn shine through. There is more corn than batter, so some of the corn gets nicely toasted and smoky almost like a grilled corn fritter. Use herbs of choice and make these fritters. Serve with cilantro chutney, vegan ranch, ketchup or other dips.
More Summer Recipes from the blog
- Jamaican Jerk Black Bean, Blackened Corn Salsa Tacos
- Masala Bhutta – Indian Roasted Corn on the Cob
- Tabbouleh Pasta Salad
- Burgers
- Summer rolls
Basil Jalapeno Corn Fritters Gluten free
Ingredients
- 2 loaded cups frozen sweet corn, thawed, or fresh corn off the cob
- 1 Jalapeno, seeded and finely chopped, or use Serrano pepper (remove seeds for less heat)
- 1/4 cup chopped basil, or use cilantro
- 1/4 cup finely chopped red onion
- 1 tsp lime juice
- 1/3 tsp salt, , 1/3 to 1/2
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 cup white rice flour
- 3 tbsp or more cornmeal
- 1/2 tsp baking powder
- 1/2 cup or more water
Instructions
- In a bowl, add all the ingredients corn through baking powder including the baking powder. Toss well to distribute.
- Add water and mix. Add enough water until the mixture is pasty but not a batter. There will be more corn than batter. (Add a tbsp of flaxseed meal to the mix if the fritters dont hold up too well on the skillet in the next step)
- Heat a skillet over medium heat. Spray or spread oil on the skillet. Drop large spoonfuls of the mixture on the hot skillet and spread to make a roundish shape. Cook until golden brown on both sides. 4 to 5 minutes per side.
- Repeat for all fritters. Serve with chutneys, ketchup, guacamole or vegan ranch.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these for dinner tonight (with wheat flour, as that’s what I had) and added a little chili powder. They were delicious and I will make them again. Thanks for the recipe.
yay!
Didn’t have much luck with this recipe. No amount of water in the batter or extra oil in the pan worked. Ended up with corn hash. Any suggestions? The texture of the batter must be the key. Either my batter was too dry or to wet.
Did the mixture stick to the pan? or did it break apart while you were placing the fritters on the pan? If the fritters are sticking then its the pan. You want to use a pancake pan or other heavy bottom non stick skillet.
If its not the pan then you can use more flour and water to make more of the batter, or use a different flour like chickpea flour.
These look so cute! I love the crispy edges of the corn fritters!
These were fantastic!! I used cilantro instead of basil as suggested, and served them with an avocado aioli. Thanks for a great recipe!
Oh, yummy! Summer and corn- nothing like it. I can’t wait to try these. Thank you!
Have made many of your recipes all with great success! Can’t wait to try this one as well. Voted for your blog and recipe book in the Veg News Veggie Awards. I have dozens of vegan cookbooks and yours is my favorite. Hoping that you win!
Thanks for that recipe! I think my picky husband will like it, as he likes anything with corn in it, and the jalapenos are a bonus!
That is exactly what I need – gluten free fritters made with all the ingredients I already have at home. Many thanx you’re a star!!
yay!
This looks delicious, and I have almost all the ingredients on hand – what would you recommend substituting for the rice flour? Thank you for beautiful recipes!!
regular unbleached whit flour should work.
maybe some dried chickpea (garbanzo bean) flour. It’s pretty versatile and delicious!
How fortunate am I to have all of the ingredients waiting foot this recipe. They are in the pan browning and I can’t wait to sink my teeth into them. Thanks again, Richa for sharing your culinary genius with the rest of us.