Jalapeno Corn Vegan Fritters (Oil-Free & Crispy)

Jalapeno Corn Vegan Fritters (Oil-Free & Crispy)

I love fritters, but since I prefer to cook without oil it’s not a food that I get to eat often. Fritters are great because you can pack a lot of veggies into them for a healthy snack, appetizer, or side. I came up with these oil-free Jalapeno Corn Fritters by using a few key ingredients to make them crispy and delicious! Aquafaba goes into the batter to replace eggs. Then I used quinoa as the base for the fritters which makes them high in protein and extra nutritious. Finally, they’re baked instead of fried!

vegan fritters

I paired the fritters with a homemade garlic aioli that is beyond easy to make and is ready in 5 minutes or less. I love the combination of the sweet corn and the spicy jalapenos with the creamy garlic aioli. But don’t be afraid of the spice. I don’t tolerate spice well and this is the perfect level of spiciness for me. I used 2 small jalapenos with the seeds. Once the jalapenos are cooked, the spice level is reduced dramatically, so it was perfect! I absolutely adore ingredients like corn, jalapenos, fresh cilantro, and lime. I hope you love this one as much as I do!

vegan fritters

vegan fritters

 

vegan fritters
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Jalapeno Corn Vegan Fritters (Oil-Free & Crispy)

These delicious corn and jalapeno fritters are delicious paired with my garlic aioli. Both are vegan, oil-free, gluten free, and absolutely delicious!
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 15 Fritters

Ingredients

Fritters

  • 1 cup water
  • 1/2 cup quinoa rinsed and drained
  • 1 1/4 cup corn fresh or frozen
  • 3/4 cup oat flour or spelt or all-purpose
  • 1/2 cup packed fresh cilantro finely chopped
  • 1/3 cup aquafaba the liquid from a can of chickpeas
  • 1-2 small jalapenos 1 for moderate spice, 2 for spicy
  • 2 medium garlic cloves minced
  • 1 tbsp lime juice
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp pepper

Garlic Aioli

  • 3/4 cup cashews
  • 1/2 cup aquafaba the liquid from a can of chickpeas
  • 1/4 cup water
  • 1 medium garlic clove
  • 3 tbsp lemon juice
  • 1/2 tsp salt

Instructions

  • Bring the quinoa and water to a boil in a medium pot. Reduce it to simmer and cook for 15 minutes, or until fluffy.
  • Preheat the oven to 400 degrees F. Line a baking tray with parchment paper. 
  • When the quinoa is finished, add it to a large mixing bowl along with all of the rest of the fritter ingredients. I suggest using oat flour if you'd like the recipe to be gluten free. You can easily make your own oat flour by blending rolled oats in a blender until it becomes a super fine flour. You could use all-purpose flour or spelt flour instead if you'd like.
  • Mix all of the fritter ingredients until it is well combined. If you feel that you need a bit of extra flour, you can add a little bit at a time. They should form a nice patty and not be too sticky or fall apart too much. Adjust seasonings to taste if necessary.
  • Wet your hands with some water and form about 15 fritters. I used about 3 tbsp of batter per fritter. Wet your hands as needed if you find the batter is sticking to your hands. Place them on the baking tray.
  • Bake the fritters on the bottom rack of your oven for 15 minutes. Flip them, then bake for another 10 minutes.
  • While the fritters are baking, you can make the garlic aioli. Blend all of the aioli ingredients in a blender until smooth. Taste and adjust seasonings if necessary. If you like a lot of garlic flavour, you can add another clove.
  • Remove the fritters from the oven and serve hot. Enjoy!

vegan fritters

For personal meal plans or nutrition advice from a Registered Holistic Nutritionist, you can contact me at kathyrhn@gmail.com

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