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smoked paprika | sunflower sprouts | pistachio crumble
OLA Savor drizzle
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Course: Appetizer
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 6


 Corn Fritters 

  • 2 cups  fresh (or frozen) corn kernels (removed from cob )
  • 1 1/2 cups  shredded zucchini 
  • 1/2  red bell pepper  ( minced fine )
  • 1  finely minced shallot 
  • 1/2 cup  all-purpose flour 
  • 1/2 cup  fine corn meal 
  • 1 tbsp  nutritional yeast 
  • sea salt
  • 1 tsp  smoked paprika 
  • 1/2 tbsp  nutmeg 
  • 1/4 tsp  ground pepper 
  • 1/4  cup  cashew milk 
  •  vegetable oil (for frying) 

 For the Jalapeno Cream

  • 1 tbsp  extra virgin olive oil 
  • 1 cup  tofu sour cream 
  • 3 tbsp  lemon juice 
  • 3 tbsp  picked jalapeno slices (15 slices)  ( minced fine )
  • 2 cloves garlic (crushed)
  • 1 tbsp  nutritional yeast 
  • 2 tsp  onion powder 
  • sea salt
  •  ground black pepper 
  • 1 bottle  OLA Savor 


 For the Corn Fritters 

  • Place shredded zucchini in a strainer and coat with 1/4 tsp of sea salt. 
  • Let it sit for 10 minutes and then squeeze the excess water out of the zucchini shreds with your hands. 
  • Place zucchini in a large mixing bowl with corn, bell pepper, shallot, all-purpose flour, corn meal, nutritional yeast, and 1/4 teaspoon of sea salt, ground pepper, paprika and nutmeg. Stir to combine well. Stir in non-dairy milk and combine into a thick batter. 
  • Heat a non-stick pan to medium hear with 3 tbsp of vegetable oil. 
  • Use a small scoop of batter for each fritter and shape into a patty with our hands. 
  • Place 2-3 fritters in the pan at a time and fry 1 1/2 - 2 minutes per side, until golden brown on the outside.
  • Add another 2 tbsp of oil to the pan once you've fried about 9 fritters, or the oil has evaporated. 
  • Fritters can be kept warm in a 300 degree oven. 

 Make Jalapeno Cream 

  • In a small bowl, whisk together olive oil, sour cream & lemon juice. Beat until thickened and creamy in texture. 
  • Refrigerate for at least 1 hour before serving. 

 To Serve 

  • Top each fritter with a dollop of jalapeno cream. Drizzle with OLA Savor.