Corn & Squash Fritters

This recipe is “famous” at our house. My boyfriend requests it almost every week!

The recipe makes 6 small or 4 larger fritters. What you’ll need:

  • 1/2 C cornmeal
  • 1/2 C flour
  • 1/4 tsp baking powder
  • 1 small jalapeno diced
  • 1 can of corn
  • 1/2 yellow squash (shavings)
  • 1 Tbsp nutritional yeast
  • handful diced onions
  • 1 diced garlic glove
  • 1 palm full of fresh cilantro (optional)
  • 1/4 tsp black pepper
  • Sprinkle with salt
  • 1/2 C non-dairy milk (I used almond unsweetened)
  • Vegetable oil
  1. Lightly toss onions, garlic, cilantro, corn, and squash in a pan until golden. (Optional but recommended)
  2. Stir in milk & cooked vegetables into the mix.
  3. Stir until thick batter is evenly mixed.
  4. Start up your deeper frying pan and add in oil.
  5. Grab a ball of batter with hands then place in med/high pan.
  6. Use end of a glass cup (oiled to prevent sticking) to fritter batter and lightly press. (Be careful of the oil splashing up & burning you!) turn down if heat is too high.
  7. Cook on each side for 4-5 minutes until golden or until desired.
  8. Serve asap & enjoy!

Your fritters should be super crispy on the outside and softer inside!

Fritters are great for an easy appetizer, main dish or simple addition to a meal!

Optional sauce for dipping. Simple Truffle Aioli– Combine 1/4 cup Vegan Mayo (My favorite is the Vegan Dressing from Trader Joe’s) with 2 Tbsp truffle oil & add some pepper! Easy & super delicious for these fritters. 12-9-17-3857


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