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

Ingredients

  • 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

Directions

  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.

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