oil free option

These gluten-free vegan corn fritters make a delicious savory breakfast, a comforting side meal or snack, or even a burger patty. Can be baked or fried.

Corn Fritters

corn kernels

rice flour

almond milk (or another plant milk)

garlic, rough chopped

shallots, rough chopped

basil leaves

yeast flakes

tomato paste

tsp cajun seasoning*

salt

IF BAKING (for fried version skip this step)

Preheat oven to 420F. Line a large baking tray with parchment paper. Set aside.

Process all ingredients into a chunky paste in a food processor. The consistency should be something like this (you don&#8217;t want to over-process it &#8212; should still see some visible chunks of corn, etc.):

  BAKING INSTRUCTIONS (skip to next step for frying): Use a cookie scoop with a release trigger (or just use a spoon) to grab uniform amounts of this mixture (about 1 1/2 &#8211; 2 tbsp at a time) and place it onto the prepared cookie sheet, spacing the mixture a few inches apart. Press down gently with the back of a spoon (can wet the spoon very lightly to prevent sticking) to flatten each &#8220;blob&#8221; of the fritter mixture a little. Bake in a pre-heated oven for 15 minutes, then flip the patties and bake 8 minutes further until the fritters are nice and golden. Remove from oven and cool on a rack a few minutes, then enjoy!

FRYING INSTRUCTIONS (see step above for baked alternative)

Heat up some oil on a skillet on medium high heat. Use a cookie scoop with a release trigger, or a spoon, to grab uniform amounts of the mixture (about 1 1/2 &#8211; 2 tbsp) and place on the frying pan. Flatten the top lightly with the back of a spatula. Fry for a couple of minutes, then flip and fry a few minutes longer on the other side. Remove onto a plate lined with paper towel. Repeat the process with the remaining mixture. Enjoy!

I just made these and my hubby and I couldn't eat them quick enough!  Delish and the best corn fritter receipe I have ever come across.

Next taco Tuesday choose these flavourful, seriously mouth-watering potato tacos for the menu.

Crispy Potato Tacos with Black Beans + Slaw

yellow potatoes (approx. 4 large or 8 small potatoes)

avocado oil

paprika (sweet

sea salt (or

rosemary

thyme

garlic powder

onion powder

cumin

black pepper

whole grain or corn tortillas

black beans (cooked

coleslaw

guacamole

cashew cream

tomato, sliced jalapeno, olives

cilantro, lime juice

Preheat your oven to 450°F / 232°C convection bake and line a large baking sheet with parchment paper. Set it aside.

Peel and dice your potatoes into half-inch cubes. You should get about 4 cups of cubed potatoes. Place them in a large mixing bowl with the oil (if using) and all the seasoning. Mix well.

Arrange the cubed potatoes in a single layer on your prepared tray and bake for 15 minutes. Then flip your potatoes and bake another 10-15 minutes, until crispy.NOTE: If you don&#39;t have a convection oven, you may need a few extra minutes to reach desired crispiness level.

While the potatoes are baking, prepare any other toppings you&#39;d like. Then assemble your potato tacos with a generous amount of potatoes and your choice of toppings.

Top 2 oil free option recipes from across the web

The most viewed oil free option recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Corn Fritters

Crispy Potato Tacos with Black Bean...

Top 2 oil free option recipes from across the web

The most viewed oil free option recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Corn Fritters

Crispy Potato Tacos with Black Bean...

The most viewed oil free option recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine