There's something about a skillet sizzling away with golden fritters that feels instantly comforting. These Crispy vegan corn fritters are the kind of snack or side dish that make weeknight dinners more fun and weekend gatherings more delicious. They're crunchy on the outside, soft and cheesy on the inside, and they come together in less than 30 minutes.
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If you love quick skillet recipes, you might also like easy zucchini fritters for another light and crispy dish.
Why you'll love these corn fritters
These fritters are the perfect mix of crispy edges and tender centers. The sweetness of the corn pairs so well with the sharp bite of vegan cheddar and a pop of fresh scallions. They're also naturally dairy-free and easy to whip up with pantry staples.
You can serve them as a snack, appetizer, or side dish. I've even tucked them into taco shells with salsa and avocado for a fun dinner twist.
Ingredients you'll need
Here's what you need to make these fritters:
- 2½ Cups corn kernels (fresh, canned, or thawed from frozen)
- 1¼ Cup (150g) all-purpose flour
- ½ Cup vegan cheddar shreds
- ¼ Cup chopped scallions
- 1 Teaspoon sugar
- 1 Teaspoon baking powder
- ½ Teaspoon salt
- ¼ Teaspoon garlic powder
- ½ Cup non-dairy milk
- Vegetable oil, for frying
Step-by-step instructions
Step 1: Form the batter
In a large bowl, mix together the corn, flour, vegan cheddar, scallions, sugar, baking powder, salt, and garlic powder. Stir in the non-dairy milk until you have a thick batter.
Step 2: Heat the oil
Add enough vegetable oil to coat the bottom of a large skillet. Heat it over medium until hot (about 350°F). Have a wire rack or paper towel-lined plate ready for draining the cooked fritters.
Step 3: Form the fritters
Scoop about ¼ cup of batter into the skillet, shaping it into a rough circle. Don't stress if they're not perfect. Cook for 2-3 minutes until golden, then flip and cook another 2 minutes.
Step 4: Drain the fritters
Move the fritters onto your prepared rack or plate. Sprinkle with a little extra salt right away while they're still hot.
Step 5: Serve warm
These are best enjoyed while still warm and crispy. Serve them with your favorite dipping sauce-ranch, chipotle mayo, or even a sweet chili sauce.
Tips for success
- If your batter feels too thick, add a splash more non-dairy milk.
- For extra crunch, use fresh corn when it's in season.
- Don't crowd the pan-fry in batches to keep the fritters crisp.
Variations you can try
- Spicy kick: stir in diced jalapeños or a pinch of cayenne.
- Herby twist: add fresh cilantro or parsley for brightness.
- Extra cheesy: top with more vegan cheddar as soon as they come out of the pan.
How to store and reheat
- Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer to bring back the crispiness-microwaving will make them soft.
What to serve with vegan corn fritters
These fritters go with just about anything, but I especially love them with:
- A crisp green salad
- Tacos or burrito bowls
- A bowl of tomato soup
FAQS about vegan corn fritters
Yes! Just drain canned corn well or thaw and pat dry frozen corn so there's no extra moisture.
I wouldn't recommend mixing it too far ahead. The baking powder loses strength. But you can prep the dry ingredients in one bowl and wet in another, then combine right before frying.
A neutral oil like vegetable, canola, or sunflower works best.
Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend.
Recipes you may like
📖 Recipe
Crispy Vegan Corn Fritters
These crispy vegan corn fritters are golden, cheesy, and so satisfying! Ready in under 30 minutes, they're perfect for snacking, sides, or even tucked into tacos.
Ingredients
- 2½ cups corn kernels (fresh, canned, or thawed from frozen)
- 1¼ cup (150g) all-purpose flour
- ½ cup vegan cheddar shreds
- ¼ cup chopped scallions
- 1 teaspoon sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ½ cup non-dairy milk
- Vegetable oil, for frying
Instructions
- In a large bowl, mix together the corn, flour, vegan cheddar, scallions, sugar, baking powder, salt, and garlic powder. Stir in the non-dairy milk until you have a thick batter.
- Add enough vegetable oil to coat the bottom of a large skillet. Heat it over medium until hot (about 350°F). Have a wire rack or paper towel-lined plate ready for draining the cooked fritters.
- Scoop about ¼ cup of batter into the skillet, shaping it into a rough circle. Cook for 2–3 minutes until golden, then flip and cook another 2 minutes.
- Move the fritters onto your prepared rack or plate. Sprinkle with a little extra salt right away while they’re still hot.
- These are best enjoyed while still warm and crispy. Serve them with your favorite dipping sauce—ranch, chipotle mayo, or even a sweet chili sauce.
Notes
If your batter feels too thick, add a splash more non-dairy milk. For extra crunch, use fresh corn. Don’t crowd the pan—fry in batches. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer to keep them crispy.
Nutrition Information:
Serving Size:
1 fritterAmount Per Serving: Calories: 110Total Fat: 5gSaturated Fat: 0.5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 180mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 2g
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