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Basil Jalapeno Corn Fritters Gluten free

August 22, 2016 By Richa 49 Comments

Basil Jalapeno Corn Fritters. Easy Gluten-free Vegan Corn Fritters with jalapeno, basil and black pepper. Serve with ketchup, vegan ranch or chutneys of choice. Soy-free Recipe. Pin this post.     Jump to Recipe   

Basil Jalapeno Corn Fritters. Easy Gluten-free Vegan Corn Fritters with jalapeno, basil and black pepper. Serve with ketchup, vegan ranch or chutneys of choice. Soy-free Recipe. | VeganRicha.com

It has been incredibly hot the past few days and I realized we have a few more weeks of Summer left. Yes! Bring on all that sweet corn to make some corn fritters.

These corn fritters are super easy and super quick. Toss, some corn, herbs, spices and rice flour. Add water and cook on a skillet. I added fresh basil, jalapeno and loads of black pepper to these. It helps make the summer heat bearable, because you would be hotter than the heat outside ;0. And the sweating helps cool things down ;).

I use rice flour and cornmeal in these fritters. Any flour will work (wheat, all purpose, chickpea etc). I prefer white rice flour as it tends to be more crunchy and less gummy than regular flour. The flavor also lets the corn shine through. There is more corn than batter, so some of the corn gets nicely toasted and smoky almost like a grilled corn fritter. Use herbs of choice and make these fritters. Serve with cilantro chutney, vegan ranch, ketchup or other dips. 

 Basil Jalapeno Corn Fritters. Easy Gluten-free Vegan Corn Fritters with jalapeno, basil and black pepper. Serve with ketchup, vegan ranch or chutneys of choice. Soy-free Recipe. | VeganRicha.com

More Summer Recipes from the blog

  • Jamaican Jerk Black Bean, Blackened Corn Salsa Tacos
  • Masala Bhutta – Indian Roasted Corn on the Cob
  • Tabbouleh Pasta Salad
  • Burgers
  • Summer rolls

Basil Jalapeno Corn Fritters. Easy Gluten-free Vegan Corn Fritters with jalapeno, basil and black pepper. Serve with ketchup, vegan ranch or chutneys of choice. Soy-free Recipe. | VeganRicha.com

Basil Jalapeno Corn Fritters. Easy Gluten-free Vegan Corn Fritters with jalapeno, basil and black pepper. Serve with ketchup, vegan ranch or chutneys of choice. Soy-free Recipe. | VeganRicha.com #glutenfree #veganricha #vegan
Print Recipe
4.6 from 10 votes

Basil Jalapeno Corn Fritters Gluten free

Basil Jalapeno Corn Fritters. Easy Gluten-free Vegan Corn Fritters with jalapeno, basil and black pepper. Serve with ketchup, vegan ranch or chutneys of choice. Soy-free Recipe.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Snack
Cuisine: American, Gluten-free, Summer, Vegan
Keyword: glutenfree corn fritters, summer corn fritters, vegan corn fritters
Servings: 2
Calories: 214kcal
Author: Vegan Richa

Ingredients

  • 2 loaded cups (350 g) 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 (6 g) chopped basil or use cilantro
  • 1/4 cup (3.5 g) finely chopped red onion
  • 1 tsp lime juice
  • 1/3 tsp (1/3 to 1/2 tsp) salt , 1/3 to 1/2
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup (80 g) white rice flour
  • 3 tbsp (3 to 4 tbsp) or more cornmeal
  • 1/2 tsp baking powder
  • 1/2 cup (125 ml) or more water

Instructions

  • In a bowl, add all the ingredients corn through baking powder including the baking powder. Toss well to distribute.
  • 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)
  • 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.
  • Repeat for all fritters. Serve with chutneys, ketchup, guacamole or vegan ranch.

Video

Notes

You can use regular flour instead of rice flour in this recipe. Definitely add some cornmeal as regular flour can tend to become gummy. 
 
Nutritional calculations based on one serving

Nutrition

Nutrition Facts
Basil Jalapeno Corn Fritters Gluten free
Amount Per Serving
Calories 214 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 393mg17%
Potassium 204mg6%
Carbohydrates 45g15%
Fiber 2g8%
Protein 4g8%
Vitamin A 235IU5%
Vitamin C 9.6mg12%
Calcium 59mg6%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Basil Jalapeno Corn Fritters. Easy Gluten-free Vegan Corn Fritters with jalapeno, basil and black pepper. Serve with ketchup, vegan ranch or chutneys of choice. Soy-free Recipe. | VeganRicha.com

Filed Under: Appetizer Recipes, gluten free, snack, soy free Tagged With: vegan

By Richa Hingle

Hi, I am Richa! I am a Recipe Creator, food photographer, videographer, Cookbook Author of Vegan Richa's Indian Kitchen & Vegan Richa's Everyday Kitchen. Love flavor, easy, creative food? then do stop by & try some!
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Comments

  1. Sandy says

    August 22, 2016 at 8:33 am

    How fortunate am I to have all of the ingredients waiting foot this recipe. They are in the pan browning and I can’t wait to sink my teeth into them. Thanks again, Richa for sharing your culinary genius with the rest of us.

    Reply
  2. Samantha says

    August 22, 2016 at 5:24 pm

    This looks delicious, and I have almost all the ingredients on hand – what would you recommend substituting for the rice flour? Thank you for beautiful recipes!!

    Reply
    • Richa says

      August 22, 2016 at 6:47 pm

      regular unbleached whit flour should work.

      Reply
    • TZ says

      January 13, 2017 at 12:57 pm

      maybe some dried chickpea (garbanzo bean) flour. It’s pretty versatile and delicious!

      Reply
  3. Elsje says

    August 23, 2016 at 2:45 am

    5 stars
    That is exactly what I need – gluten free fritters made with all the ingredients I already have at home. Many thanx you’re a star!!

    Reply
    • Richa says

      August 23, 2016 at 11:02 am

      yay!

      Reply
  4. Audrey Yzaguirre says

    August 23, 2016 at 3:30 am

    5 stars
    Thanks for that recipe! I think my picky husband will like it, as he likes anything with corn in it, and the jalapenos are a bonus!

    Reply
  5. Debbie Tucker says

    August 23, 2016 at 3:32 pm

    Have made many of your recipes all with great success! Can’t wait to try this one as well. Voted for your blog and recipe book in the Veg News Veggie Awards. I have dozens of vegan cookbooks and yours is my favorite. Hoping that you win!

    Reply
  6. elizabeth says

    August 23, 2016 at 4:30 pm

    Oh, yummy! Summer and corn- nothing like it. I can’t wait to try these. Thank you!

    Reply
  7. Rachel says

    August 23, 2016 at 6:46 pm

    5 stars
    These were fantastic!! I used cilantro instead of basil as suggested, and served them with an avocado aioli. Thanks for a great recipe!

    Reply
  8. Cassie says

    August 26, 2016 at 7:35 am

    These look so cute! I love the crispy edges of the corn fritters!

    Reply
  9. nicole says

    August 28, 2016 at 6:22 am

    Didn’t have much luck with this recipe. No amount of water in the batter or extra oil in the pan worked. Ended up with corn hash. Any suggestions? The texture of the batter must be the key. Either my batter was too dry or to wet.

    Reply
    • Richa says

      August 28, 2016 at 11:17 am

      Did the mixture stick to the pan? or did it break apart while you were placing the fritters on the pan? If the fritters are sticking then its the pan. You want to use a pancake pan or other heavy bottom non stick skillet.

      If its not the pan then you can use more flour and water to make more of the batter, or use a different flour like chickpea flour.

      Reply
  10. Donna says

    August 28, 2016 at 4:38 pm

    5 stars
    I made these for dinner tonight (with wheat flour, as that’s what I had) and added a little chili powder. They were delicious and I will make them again. Thanks for the recipe.

    Reply
    • Richa says

      August 29, 2016 at 10:35 am

      yay!

      Reply
  11. Nicole says

    August 29, 2016 at 4:50 am

    I just used a regular Teflon frying pan so that might be my problem. I’ll give it another go with a better pan 🙂 Thanks!

    Reply
    • Richa says

      August 29, 2016 at 10:04 am

      teflon non sticks would work unless you use the pan for making stir fries or other things. Whenever a pan is used with veggies or regular cooking the non stick capability changes. so i always have different pans for stir fries, one for crepes (as crepes are the stickiest), one for pancakes and similar things.

      Reply
      • Nicole says

        August 29, 2016 at 10:17 am

        W.O.H.

        Mind blown! Thanks for that advice 🙂

        Reply
  12. Srivani says

    August 31, 2016 at 6:22 am

    4 stars
    These were sooooo good and super easy! I used regular unbleached wheat flour.

    Reply
  13. Lola says

    October 16, 2016 at 8:00 am

    5 stars
    These were a hit. What a great way to enjoy sweet corn. I subbed spelt flour for rice flour, and white flour for corn meal. Also, added minced garlic and used Thai basil as that was all I had on hand. Wow!! Served with cashew ranch dressing and a spring salad. Everyone is raving. Definitely will be making these again. So simple and delicious.

    Reply
  14. Marina says

    January 13, 2017 at 6:06 pm

    Can I use zucchini instead of corn?

    Reply
    • Richa says

      January 13, 2017 at 7:07 pm

      that would need a lot more flour. you can do some zucchini and some corn.

      Reply
  15. Sheree says

    April 25, 2017 at 10:57 am

    These look delicious. Can these be baked on parchment paper? I can not have any oils or fats in my diet. Thanks

    Reply
    • Richa says

      April 25, 2017 at 11:58 am

      i havent tried baking them, but they should work, they might get slightly dry. Or you can use a non stick or cast iron pan without oil.

      Reply
  16. ChiRunner says

    August 9, 2017 at 9:04 am

    Yum! Love that these didn’t have much flour in them and were relatively quick to put together. I used chickpea flour instead of rice, and added a little maple syrup to bring out the sweetness of the corn. With half of the batter, I also ended up throwing in some cabbage and peas because I needed to use them up.

    Reply
  17. Marlo says

    August 23, 2017 at 9:45 am

    Simple ingredients and instructions and amazing flavors. Thank you for sharing.

    Reply
  18. Tanya says

    October 12, 2017 at 2:58 pm

    Hi Richa. These didn’t work for me unless I fried them because after putting them on the pan, the insides seemed quite raw and you know how flour+water tastes like. They tasted wonderful fried though 🙂

    Reply
    • Richa says

      October 12, 2017 at 3:10 pm

      hmm maybe cook them longer? cooking time depends on the pan and stove and the thickness. if you see i kept them pretty thin. Let them cook for a few minutes longer. Mine were cooked through really well as there is just a bit of flour mix to hold them together. They are corn fritters rather than fritters with corn 🙂 I have different strength burners and i made them on the hotter ones. The smaller burner will definitely add a few minute per side. I am glad they turned out well fried. I can imagine how good those must be!

      Reply
      • Tanya says

        October 13, 2017 at 12:41 pm

        I made them quite thin as well. Leaving them on longer might’ve burned them as the sides started to get really black. And yes, there was very little flour mixture as compared to corn. Maybe I’ll put them in the oven next time to cook them more fully- might be healthier as well 🙂

        Reply
        • Richa says

          October 13, 2017 at 3:38 pm

          hmm, yes try the oven, also try on a lower heat. Maybe the pan is heating more and cooking the outside too quickly.

          Reply
  19. Shefalika Naik says

    October 12, 2017 at 6:37 pm

    Made this recipe tonight for dinner and it turned out fabulous!!! I don’t think I have tried one recipe from you that has been bad!! Love them all!!!

    Ps: it says serves 2 but think that might be a typo! We made about 8-9 fritters! Counting calories these days so want to make sure!

    Reply
    • Richa says

      October 12, 2017 at 6:52 pm

      Awesome!! serves 2 to 4 people. i’ll update

      Reply
  20. Kevin says

    October 14, 2017 at 8:46 am

    Do you think Pickled jalapeños will work in place of fresh jalapeños?

    Reply
    • Richa says

      October 15, 2017 at 4:53 pm

      yes

      Reply
  21. khushboo chamaria says

    December 9, 2017 at 6:11 am

    hey richa..love this blog…what can use in place of jalepenos?plz give 2-3 options…love khushboo
    ”””””’

    Reply
    • Richa says

      December 9, 2017 at 11:01 am

      bell peppers of any color will work. or onions .

      Reply
  22. Joey Gilboa says

    February 14, 2018 at 3:29 am

    5 stars
    Hey Richa,

    Made these tonight for my husband and 3 kids and it was a big hit! I ended up making a bigger mixture for us all and for school lunches tomorrow. Used spelt flour instead of rice flour and jalapeños in a jar and they were so delicious! We’re new to being vegans and really didn’t miss any eggs to bind these at all! Had them with chutney/cashew sour cream/tahini dressing with rocket salad!

    Will start looking into more of your recipie ideas now for tomorrow thanks

    Reply
  23. Val says

    February 24, 2018 at 4:58 pm

    5 stars
    I just made these for dinner tonight. I baked them on parchment paper and they turned out fabulous.

    Reply
  24. Leslie says

    May 9, 2018 at 5:57 pm

    3 stars
    My fritters did not stick together at all. It’s yummy but it’s more like corn crumble.
    Any ideas why it didn’t work for me?

    Reply
    • Richa says

      May 10, 2018 at 10:45 pm

      hmm maybe the corn was too frozen or hard or it needed a bit more batter/liquid to stick?

      Reply
  25. Patty says

    July 7, 2018 at 6:42 am

    Can I make these the day before serving?

    Reply
    • Richa says

      July 7, 2018 at 10:41 am

      yes, reheat on the pan before serving to crisp

      Reply
      • Jennie Sloan says

        December 9, 2018 at 4:35 pm

        These look fabulous and would like to know if I could make and freeze and reheat and if so which method of reheating would you recommend – ? They may not be as crispy but would they still be ok?

        Reply
        • Richa says

          December 9, 2018 at 8:00 pm

          yes they should be fine. just pan fry them until golden-brown and reheat again onthe pan sothat they dont get over brown when reheating

          Reply
  26. Heather Moncrief-Mullane says

    June 2, 2019 at 3:32 pm

    4 stars
    I just happened upon this recipe this evening and gave it a go. I used chopped arugula instead of basil but added in 3 Tbsp fresh vegan garlic scape basil pesto that I made earlier today. Yummm! I also used 2 jalapeños instead of one! AND these fritters were quite tasty! Thanks. 😍❤️

    Reply
    • Richa says

      June 2, 2019 at 7:16 pm

      awesome!

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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