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

 

Ingredients

Fritters

  • 1 cup water
  • 1/2 cup quinoa, rinsed and drained
  • 1 1/4 cup corn kernels, fresh or frozen
  • 3/4 cup oat flour (or spelt or all-purpose flour)
  • 1/2 cup packed fresh cilantro, finely chopped
  • 1/3 cup aquafaba (the liquid from a can of chickpeas)
  • 1-2 jalapenos, including seeds, finely chopped (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 cups 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

 

Directions

  1. Bring the quinoa and water to a boil in a medium pot. Reduce it to simmer and cook for 15 minutes, or until fluffy.
  2. Preheat the oven to 400 degrees F.
  3. 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.
  4. 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.
  5. 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 a parchment lined baking tray.
  6. Bake the fritters on the bottom rack of your oven for 15 minutes. Flip them, then bake for another 10 minutes.
  7. 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.
  8. Remove the fritters from the oven and serve hot. Enjoy!

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

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