Crispy Corn Fritter Bites
These crispy corn fritter bites were on repeat all last summer in our house because my kids kept asking for them again and again. They are golden and crispy on the outside with a tender, savory center, and made with simple pantry ingredients like corn, a touch of plant-based milk, and basic seasonings. No eggs, no dairy, and no nuts, and no fancy steps either. They are great for after-school snacks, lunchboxes, or quick bites straight from the pan, especially served with dairy-free ranch or sweet chili sauce.
Ingredients
- 1 cup corn kernels (fresh, frozen, or canned & drained)
- ½ cup finely grated zucchini or carrot
- ½ cup all-purpose flour
- 1 tbsp cornstarch
- ½ tsp baking powder
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp dried parsley or Italian seasoning
- Salt and pepper to taste
- ⅓ cup unsweetened plant-based milk (like oat or soy)
- 1 tbsp olive oil (plus more for pan-frying)
Instructions
- 1Make the batter
In a large bowl, combine flour, cornstarch, baking powder, garlic powder, onion powder, parsley, salt, and pepper. Add the corn, optional veggies, olive oil, and plant milk. Stir until a thick, spoonable batter forms.
- 2Pan-fry the fritters
In a nonstick skillet over medium heat, add a light layer of oil. Drop spoonfuls of batter into the skillet and flatten slightly with the back of a spoon. Cook 2–3 minutes per side until golden brown and crisp, flipping gently.
- 3Cool and serve
Transfer to a paper towel-lined plate. Let cool slightly before serving — they crisp up even more as they cool!
