Baked Jamaican Corn Fritters
Posted On October 8, 2020
I was looking for a healthier recipe for fritters than the usual fried versions. This is a recipe I adopted from a few others that I use and I had some leftover corn in my fridge that I wanted to use up. I was experimenting with my Jamaican Curry Powder and these came out awesome! These would make a great snack for a party or game day. They are also vegan, but no one needs to know that! I used a Flax Egg and almond milk, but you could always just use one large egg and dairy milk if you so choose.
I used a mini muffin pan because I just couldn’t make a batter thick enough to drop on a cookie sheet that would bake up with the right texture I was looking for. Along came the mini muffin pan!
They can be served with a spicy ranch dip or even just ketchup. Since they have chili peppers in them, a cooling dip is always a nice contrast to the spicy fritter. The recipe is easily doubled or tripled for a crowd.
Jamaican Corn Fritters
Ingredients
Wet ingredients
- 1 tbsp Ground Flax Seed
- 2 tbsp Warm water
- 1/4 cup Milk Plant or dairy
- 1 tbsp Neutral Oil Canola or Safflower
Dry ingredients
- 1/3 cup whole wheat flour White flour works too.
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp Jamaican Curry Powder
- 1/2 cup Corn leftover or frozen is fine
- 1 small Serrano Pepper chopped
- 1 tsp optional, Fresh thyme or 1/2 tsp dry thyme
- 1 small Scallion, chopped optional
Instructions
- Mix Flax seed with warm water and let sit 5 minutes. Skip if using an egg and just whisk, then add milk and oil. Add milk and oil, mix well. Add in rest of ingredients and mix thoroughly. Let sit 5 minutes.
- Oil a mini muffin pan and fill tin by the tablespoonful to make 12 fritters. Bake in preheated 375F oven for 15-18 minutes or until golden brown and toothpick inserted in center comes out clean. Serve immediately with dipping sauce of your choice.
Notes
If you wanted to make these fritters somewhat healthier, you could add any lightly steamed green you have in your fridge. If you happen to have Calliloo, which is a Jamaican green similar to collards, you could add some of that chopped and lightly steamed also. You'd only need about a half cup, leftovers would be perfect! Just make sure they are chopped up.