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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.
Can these be made ahead and reheated in the oven? Can they be cooked and frozen?
yes.
I just happened upon this recipe this evening and gave it a go. I used chopped arugula instead of basil but added in 3 Tbsp fresh vegan garlic scape basil pesto that I made earlier today. Yummm! I also used 2 jalapeños instead of one! AND these fritters were quite tasty! Thanks. 😍❤️
awesome!
Can I make these the day before serving?
yes, reheat on the pan before serving to crisp
These look fabulous and would like to know if I could make and freeze and reheat and if so which method of reheating would you recommend – ? They may not be as crispy but would they still be ok?
yes they should be fine. just pan fry them until golden-brown and reheat again onthe pan sothat they dont get over brown when reheating
My fritters did not stick together at all. It’s yummy but it’s more like corn crumble.
Any ideas why it didn’t work for me?
hmm maybe the corn was too frozen or hard or it needed a bit more batter/liquid to stick?
I just made these for dinner tonight. I baked them on parchment paper and they turned out fabulous.
Hey Richa,
Made these tonight for my husband and 3 kids and it was a big hit! I ended up making a bigger mixture for us all and for school lunches tomorrow. Used spelt flour instead of rice flour and jalapeños in a jar and they were so delicious! We’re new to being vegans and really didn’t miss any eggs to bind these at all! Had them with chutney/cashew sour cream/tahini dressing with rocket salad!
Will start looking into more of your recipie ideas now for tomorrow thanks
hey richa..love this blog…what can use in place of jalepenos?plz give 2-3 options…love khushboo
”””””’
bell peppers of any color will work. or onions .
Do you think Pickled jalapeños will work in place of fresh jalapeños?
yes
Made this recipe tonight for dinner and it turned out fabulous!!! I don’t think I have tried one recipe from you that has been bad!! Love them all!!!
Ps: it says serves 2 but think that might be a typo! We made about 8-9 fritters! Counting calories these days so want to make sure!
Awesome!! serves 2 to 4 people. i’ll update
Hi Richa. These didn’t work for me unless I fried them because after putting them on the pan, the insides seemed quite raw and you know how flour+water tastes like. They tasted wonderful fried though 🙂
hmm maybe cook them longer? cooking time depends on the pan and stove and the thickness. if you see i kept them pretty thin. Let them cook for a few minutes longer. Mine were cooked through really well as there is just a bit of flour mix to hold them together. They are corn fritters rather than fritters with corn 🙂 I have different strength burners and i made them on the hotter ones. The smaller burner will definitely add a few minute per side. I am glad they turned out well fried. I can imagine how good those must be!
I made them quite thin as well. Leaving them on longer might’ve burned them as the sides started to get really black. And yes, there was very little flour mixture as compared to corn. Maybe I’ll put them in the oven next time to cook them more fully- might be healthier as well 🙂
hmm, yes try the oven, also try on a lower heat. Maybe the pan is heating more and cooking the outside too quickly.