Crisp at the edges and tender through the middle, Basil Jalapeno Corn Fritters Gluten free is a vegan, vegetarian American, Gluten-free, Summer, Vegan snack made with frozen sweet corn, Jalapeno, and chopped basil in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 2
  • Category: Snack
  • Cuisine: American, Gluten-free, Summer, Vegan

Ingredients

  • 2 loaded cups frozen sweet corn (thawed, or fresh corn off the cob)
  • 1 Jalapeno (seeded and finely chopped, or use Serrano pepper (remove seeds for less heat))
  • 1/4 cup chopped basil (or use cilantro)
  • 1/4 cup finely chopped red onion
  • 1 tsp lime juice
  • 1/3 tsp salt (, 1/3 to 1/2)
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup white rice flour
  • 3 tbsp or more cornmeal
  • 1/2 tsp baking powder
  • 1/2 cup or more water

Method

  1. In a bowl, add all the ingredients corn through baking powder including the baking powder. Toss well to distribute.
  2. Add water and mix. Add enough water until the mixture is pasty but not a batter. There will be more corn than batter. (Add a tbsp of flaxseed meal to the mix if the fritters dont hold up too well on the skillet in the next step)
  3. Heat a skillet over medium heat. Spray or spread oil on the skillet. Drop large spoonfuls of the mixture on the hot skillet and spread to make a roundish shape. Cook until golden brown on both sides. 4 to 5 minutes per side.
  4. Repeat for all fritters. Serve with chutneys, ketchup, guacamole or vegan ranch.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.