Vegan Appetizers/ Vegan Recipes

Corn Fritters with Tomatillo-Cilantro Sauce

Corn fritters with tomatillo-cilantro sauce

At the height of fresh corn season, these simple fritters can be served as a tasty side dish or as an appetizer. They’re good warm or at room temperature, and the easy tomatillo-cilantro sauce adds a lot of flavor. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

Makes about 24

Tomatillo-Cilantro Sauce

  • 1/2 cup tomatillo salsa
  • 1/2 cup cilantro leaves
  • Juice of 1/2 to 1 lime, to taste
  • 1/4 teaspoon salt
  • 5 medium ears fresh uncooked corn
  • 1/2 cup unbleached white flour
  • 1/2 cup cornmeal
  • 2 scallions, chopped
  • 1 cup rice milk
  • 1 teaspoon ground cumin
  • Salt and freshly ground pepper to taste
  • 1 small fresh hot chili pepper, seeded and minced, optional
  • Oil for frying 

Place the ingredients for the sauce in a food processor. Pulse on an doff until the cilantro leaves are finely minced. Transfer the sauce to a small serving bowl.

Break each ear of corn in half; stand on the flat end, and scrape the kernels off with a sharp knife. Combine the corn kernels with the remaining ingredients except the oil in a food processor. Pulse on and off until the corn is finely minced but not pureed.

Heat enough oil to coat a large skillet or griddle. When really hot, ladle the batter onto the skillet to form 2 1/2 to 3 inch rounds (this will be somewhat less than 1/4 cup each). Cook over medium heat until golden brown on each side. Transfer each batch to a  paper towel-lined plate. Repeat until all the batter is used up.

To serve, place the sauce in the center of a platter and surround with the fritters. Place a small spoon in the sauce so that everyone can spread a bit on their fritters. 

Vegan Corn fritters with cilantro sauce

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  • Reply
    August 17, 2014 at 1:46 am

    This is such a great recipe and also so suited for our Indian palate .. I would love to try it.. But problem are the ingredients..can you pls help.
    Can you give me substitutes for
    unbleached white flour
    rice milk

    • Reply
      August 17, 2014 at 7:55 am

      Mahek, for the combination of unbleached white flour and cornmeal, I’d recommend chickpea flour, but really, any flour in an equal amount would work. For the rice milk, vegetable broth, water, or any other nondairy milk. I hope that helps!

  • Reply
    November 26, 2014 at 1:49 pm

    Hi, can this recipe be made ahead of time- like earlier in the day? If so, do they need to be reheated? Thx!

    • Reply
      November 26, 2014 at 1:57 pm

      Sally, you can definitely make these earlier in the day as they’re good at room temperature. If you’d like to serve them a bit warmer, you can always pop them into a hot oven in a covered casserole dish for a few minutes. Enjoy!

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