• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » gluten free

    Basil Jalapeno Corn Fritters Gluten free

    Published: Aug 22, 2016 · Modified: Jun 25, 2018 by Richa 60 Comments

    Jump to Recipe   Print 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. 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
    4.60 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

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Mushroom Matar Masala
    Vegan Gluten free Zucchini Bread Recipe »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jessica Noel

      September 08, 2021 at 8:05 pm

      These were great! I served these on the side of a Persian peach stew (khoresh hulu) to soak up the extra sauce. I subbed corn starch for the rice flour and initially they did not want to hold together. As suggested, I added flax meal and that saved the day. Thanks for the recipe and for the effective back up plan!

      Reply
      • Vegan Richa Support

        September 09, 2021 at 11:09 am

        sounds fab! always good to have a plan B

        Reply
    2. Chris

      August 23, 2021 at 8:02 am

      Can this be air fried or baked without oil?

      Reply
    3. sarah

      August 23, 2021 at 3:53 am

      I might sub the corn flour for arepas mix, as its all I have. wish me luck.

      Reply
      • Vegan Richa Support

        August 24, 2021 at 9:37 am

        let me know how it turns out for you.

        Reply
    4. Talia

      May 22, 2020 at 3:51 am

      Sounds yummy, and a perfect idea for my vegan cocktail bites tomorrow. The first step is worded a bit confusingly. Do you add all ingredients together in this stage?
      Thanks,

      Talia

      Reply
      • Vegan Richa Support

        May 22, 2020 at 8:26 pm

        Hi Talia, yes you do add all of them up to and including the baking powder (11 ingredients total) (before water). I hope that they’re a hit for your appetizers!

        Reply
    5. Henil

      May 11, 2020 at 12:28 pm

      Hi Richa,

      I absolutely love this recipe. I have made it several time. This time, I don’t have rice flour. Can I use corn starch instead?

      Reply
      • Vegan Richa Support

        May 11, 2020 at 1:15 pm

        Absolutely ! they’ll turn out way more crunchy

        Reply
    6. Karen

      February 18, 2020 at 12:01 am

      Can these be made ahead and reheated in the oven? Can they be cooked and frozen?

      Reply
      • Richa

        February 18, 2020 at 10:31 am

        yes.

        Reply
    7. Heather Moncrief-Mullane

      June 02, 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

        June 02, 2019 at 7:16 pm

        awesome!

        Reply
    8. Patty

      July 07, 2018 at 6:42 am

      Can I make these the day before serving?

      Reply
      • Richa

        July 07, 2018 at 10:41 am

        yes, reheat on the pan before serving to crisp

        Reply
        • Jennie Sloan

          December 09, 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

            December 09, 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
    9. Leslie

      May 09, 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

        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
    10. Val

      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
    11. Joey Gilboa

      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
    12. khushboo chamaria

      December 09, 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

        December 09, 2017 at 11:01 am

        bell peppers of any color will work. or onions .

        Reply
    13. Kevin

      October 14, 2017 at 8:46 am

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

      Reply
      • Richa

        October 15, 2017 at 4:53 pm

        yes

        Reply
    14. Shefalika Naik

      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

        October 12, 2017 at 6:52 pm

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

        Reply
    15. Tanya

      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

        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

          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

            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
    16. Marlo

      August 23, 2017 at 9:45 am

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

      Reply
    17. ChiRunner

      August 09, 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
    18. Sheree

      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

        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
    19. Marina

      January 13, 2017 at 6:06 pm

      Can I use zucchini instead of corn?

      Reply
      • Richa

        January 13, 2017 at 7:07 pm

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

        Reply
    20. Lola

      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
    21. Srivani

      August 31, 2016 at 6:22 am

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

      Reply
    22. Nicole

      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

        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

          August 29, 2016 at 10:17 am

          W.O.H.

          Mind blown! Thanks for that advice 🙂

          Reply
    23. Donna

      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

        August 29, 2016 at 10:35 am

        yay!

        Reply
    24. nicole

      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

        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
    25. Cassie

      August 26, 2016 at 7:35 am

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

      Reply
    26. Rachel

      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
    27. elizabeth

      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
    28. Debbie Tucker

      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
    29. Audrey Yzaguirre

      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
    30. Elsje

      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

        August 23, 2016 at 11:02 am

        yay!

        Reply
    31. Samantha

      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

        August 22, 2016 at 6:47 pm

        regular unbleached whit flour should work.

        Reply
      • TZ

        January 13, 2017 at 12:57 pm

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

        Reply
    32. Sandy

      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

    Primary Sidebar

    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.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi
    • Vegan Mac and Cheese Powder – Cheese Mix Recipe

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa