Crispy-edged, tender corn fritters with a touch of heat from jalapeño, savory notes of garlic and nutritional yeast, and a naturally sweet corn finish — all made vegan and optionally gluten-free.
Line a baking sheet with paper towels and place an inverted cooling rack on top to catch excess oil and keep fritters crisp.
In a large bowl, stir together the flaxseed meal and dairy-free milk and let sit for 5 minutes to thicken.
Whisk in the nutritional yeast, baking powder, sea salt, and garlic powder. Add the flour and whisk to form a thick batter.
Fold in the corn and chopped jalapeño. If the batter seems too runny, add a bit more flour; if too thick, add a splash more dairy-free milk.
Heat a large skillet (cast iron preferred) over medium-high and add a thin layer of oil (about 1 Tbsp). When a small dollop of batter sizzles on contact, it’s ready.
Scoop 3 Tbsp portions of batter into the pan and gently press to flatten. Cook in batches for 2–3 minutes per side, until golden brown.
Transfer cooked fritters to the prepared rack-lined sheet. Repeat with remaining batter, adding more oil as needed.
Serve immediately with guacamole, creamy cashew jalapeño sauce, or vegan ranch. Store leftovers up to 2 days in an airtight container; reheat in a lightly oiled skillet or a 350°F (176°C) oven until warmed through.