Eosinophilic Esophagitis Friendly Vegan Corn Fritters
Total time40 min
Prep time15 min
Cook time20 min
4.6(22)
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the fritters
- 2 cups corn kernels, fresh or thawed from frozen
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ cup fine cornmeal
- 1 tsp baking powder
- ½ tsp fine salt
- ¼ tsp black pepper
- ½ tsp smoked paprika
- 3 scallions, thinly sliced (green tops only)
- ¼ cup unsweetened plant-based milk
- 3 tbsp olive oil, divided
For serving
- vegan sour cream, for serving (optional)
Can be omittedvegan sour cream
- fresh chives or scallion greens, thinly sliced, for serving (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, and smoked paprika.
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