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Prep Time: 10 mins
Cook Time: 30 mins
Servings: 4

Vegetarian Corn and Jalapeno Fritters

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These Vegetarian Corn and Jalapeño Fritters combine plant-based ingredients with Dempster’s® White Bread to deliver a delicious snack that everyone can enjoy. Spicy jalapenos add a bit of heat and corn kernels provide a satisfying crunch. With your favourite vegan sour cream or dip, these flavourful fritters make the ideal appetizer for parties or game day.

Snacks and Apps
Apps and Sides
Sliced Bread


  • 6 slices Dempster's® White Bread, day old, torn into pieces (approx.)
  • 1/2 cup (125 mL) finely ground cornmeal
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1 tsp (5 mL) salt
  • 3/4 cup (175 mL) unsweetened almond milk
  • 1 tbsp (15 mL) lime juice
  • 1 1/2 cups (375 mL) frozen corn kernels, thawed
  • 1 jalapeño pepper, seeded and diced
  • 2/3 cup (150 mL) vegetable oil
  • 1 cup (250 mL) vegan sour cream, for serving


  1. Preheat oven to 400°F (200°C).
  2. Toss together bread pieces, cornmeal, baking powder, baking soda and salt; stir in almond milk and lime juice until well coated.
  3. Stir in corn and jalapeño (mixture should be moist but not soggy and stick together when scooped up; if needed, stir in additional torn bread pieces).
  4. Using 1/4 cup (60 mL) per fritter, shape corn mixture into 1-inch (2.5 cm) thick fritters.
  5. Transfer to parchment paper-lined baking sheet.
  6. Heat 1/3 cup (75 mL) oil in large skillet set over medium heat; in two batches, cook fritters, turning, for 3 to 4 minutes or until golden brown all over, adding more oil as needed.
  7. Transfer fritters to parchment paper-lined baking sheet; bake for 8 to 10 minutes or until heated through.
  8. Transfer to paper towel-lined plate.
  9. Serve with vegan sour cream.