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.
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