



​Vegan Jalapeno Fritters:

Ingredients

Fritters:

3 cups corn kernels

1 cup all-purpose flour

1/2 cup corn meal

1 scallion, chopped

1 tsp chili powder

1/2 tsp garlic powder

1 jalapeno, seeds remove, chopped

1/2 tsp onion powder

1 tsp cumin

1/2 cup Follow Your Heart vegan parm

1 teaspoon baking powder

3/4 cup almond milk combine with 1 tbsp lime juice

Vegetable oil, for frying

Cilantro for serving

Dipping sauce:

1/2 cup vegan Follow Your Heart sour cream

2 tbsp lime juice

1 tsp salt

pinch of lime zest

Instructions:

Combine the almond milk with lime juice, set aside.

In a large bowl, stir together all of the ingredients. Add the almond milk mixture and continue to mix until well combined. The batter should be thick to keep everything together when you cook them.

Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.

For the dipping sauce combine all of the ingredients and set aside.

Garnish the corn fritters with cilantro and serve with sour cream mixture!



































































