These fritters are unbelievably delicious. I never really thought about how similar fritter batter is to pancake batter until I started researching how the heck to make a good fritter. So then I just adapted my fluffy buttermilk pancakes batter to be savoury, added in all the good stuff (onion, garlic, corn, basil) and BOOM. Magic. Truly!
These fritters are being taken with me to my uncle’s annual VBQ (vegan barbecue). He lives up on top of this huge mountain and has the BEST view, so he always invites a bunch of family and friends over in the summer for an entirely plant-based partay. I made these on Monday and froze them on a sheet pan (once frozen I’ll transfer to a container for transport) and then I’ll just bake in the oven at his house until heated through and crispy!
Delicate, crispy, golden fritters with bursts of sweet summer corn and herby garlic & basil. An end-of-summer dream if you ask me!
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp smoked paprika
1/4 tsp each salt and pepper
1 1/4 cups nondairy milk
1 tsp vinegar
1–1/2 cups fresh corn kernels (I used 3 ears of corn)
1/4 cup finely chopped basil
1/4 cup finely chopped onion
1 garlic clove, minced
high heat-safe oil (like avocado oil) for frying
1/3 cup vegan mayo
1/4 tsp dried chipotle chili pepper
1/8 tsp onion powder
1/8 tsp garlic powder
1/4 tsp smoked paprika
In a large mixing bowl, combine flour, baking powder, baking soda, smoked paprika, salt and pepper and whisk well to combine.
Add nondairy milk and vinegar and stir to combine into a batter.
Add corn, basil, onion and garlic and stir to combine.
Heat a large frying pan or skillet on medium/high heat. Add enough oil to cover the bottom of the pan. Let oil heat for about 1 minute, until hot. You can add a tiny blob of batter in and if it starts sizzling right away, it’s hot enough.
Use a 1/4 cup measuring cup to scoop dollops of batter into the pan. Space them apart slightly to leave space for them to spread a bit.
Fry about 5 minutes per side, until golden brown. Decrease heat slightly in between batches so it doesn’t get too hot and burn the second batch.
Place on a wire cooling rack with paper towel or a pan below to let the excess oil drain. Let cool slightly while you make the aioli.
In a small bowl, mix together all aioli ingredients until combined.
Liv B is the recipe developer, video content creator, and photographer behind itslivb.com and the Liv B Youtube channel. She is the author of the best selling cookbooks Liv B’s Vegan on a Budget and Liv B's Easy Everyday. She lives and works out of her home with her husband and videographer/editor Greg, and their two dogs, Willa and Hazel.
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