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Buttermilk Basil Corn Fritters

  • Author: Liv B
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 fritters 1x


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
  • 11/2 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


Spicy Aioli:

  • 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



  1. In a large mixing bowl, combine flour, baking powder, baking soda, smoked paprika, salt and pepper and whisk well to combine.
  2. Add nondairy milk and vinegar and stir to combine into a batter.
  3. Add corn, basil, onion and garlic and stir to combine.
  4. 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.
  5. 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.
  6. 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.
  7. 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.


  1. In a small bowl, mix together all aioli ingredients until combined.
  2. Serve with fritters as a delicious dip. Enjoy!

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