2tablespoonsfresh dill leavesfinely diced (or use fresh finely diced parsley or basil, or use 1-2 teaspoons dried dill)
¾cupplant milkunsweetened, unflavored
114 ozcan of corndrained and rinsed, see notes for using frozen or fresh corn
Vegetable oil for cooking ½ - 1 cup, as needed
Combine all the dry ingredients (flour through black pepper) in a bowl and mix together.
Stir in dill and milk, and mix until almost combined but a few lumps of flour remain.
Stir in the corn until no flour lumps remain. Make sure to stir in the flour that's stuck to the bottom of the bowl, otherwise your last corn fritter won't have any corn in it.
Heat oil in a non-stick pan. I like to use enough to coat the bottom of the pan with a thin layer of oil.
Use a rounded tablespoon (or ice cream scoop) to scoop out about 2 tablespoons of corn batter and add it carefully to the hot oil. Cook a few corn fritters at a time without crowding them. Cook for 2-3 minutes per side over medium-low heat, or until lightly browned. After flipping each corn fritter, use the spatula to press down gently to flatten it.
Set aside cooked fritters on a plate lined with paper towels to absorb extra grease. Serve with with your favorite dip, such as vegan sour cream.
How to serve corn fritters: I like a dollop of vegan sour cream on top. If your vegan sour cream is really thick, I recommend mixing it with a little bit of water or lime juice. These corn fritters are also great with aioli made with vegan mayo, or with the classic mix of mayo and vegan ketchup.Try these add-in ideas: thawed frozen peas, other herbs, such as fresh chopped parsley and/or basil, diced scallions or chives, a tablespoon of nutritional yeast, or a few tablespoons of shredded vegan cheese.Cooking tips:
If using frozen corn, thaw it completely and drain any extra water. If using fresh corn, cook it first, unless it's really fresh and tender.
You can use any plant milk you like, as long as it's not sweetened or vanilla flavored. I LOVE Silk Next Milk and Not Milk the most, and there's usually a money back offer for these on the ibotta app! Second choice for me is almond milk, or a blend or almond/cashew/coconut milk work best. Soy milk and pure coconut milk would be my last choice.
If you're well coordinated in the kitchen, you can cook these in 2 pans to make it go faster! Just don't forget to flip the fritters in time so that they don't burn. I can typically fit 4 fritters in a 9-inch pan, and about 5-6 fritters in a 12-inch pan.
Do NOT use more than 2 tablespoons of batter per corn fritter. They'll be too large and they'll break when trying to flip them in the pan.
The more oil you use, the crispier they will be. I like to have a thin layer of oil coating the whole pan. You can get away with much less oil or even with oil spray, but the fritters will not be as crispy. The nutrition facts are for 1 corn fritter assuming ½ cup vegetable oil is used.
If you have any burned bits in the pan, use tongs and a paper towel to wipe away any burned bits, then add more oil to the pan.
The BEST way to reheat these corn fritters is in the oven or air fryer to get them to crisp up again.