Simple, Vegan + Gluten-Free Spicy Corn Cakes w/ Chipotle Aioli
Difficulty: 2/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Prep & Cook Time: 25 minutes
Servings: 8 fritters
The Challenge: Gluten-Free + Vegan Fritters
Fan of potato pancakes or crab cakes? I find that one of the tastiest and easiest vegan recipes to make is a fritter. Combine veggies, some flour, spices, pan fry, and voila .... you've got a little slice of heaven. Today, we are focusing in on corn cakes. I call it a cake because it is a little bit more cake forward than a fritter in this particular case.
These cakes are super simple to make but incredibly satisfying. We've got fresh corn off the cob, chili powder, Old Bay, chives, and a nice mixture of gluten-free flour. I paired these cakes with a simple chipotle aioli. in 25 minutes, you'll have an incredibly satisfying appetizer or main dish.
What really makes this recipe is the use of fresh corn. We used organic, non-GMO corn right off the cob with tapioca flour and some oat flour to keep these gluten-free. I'm naturally weary of food production because its mostly done for profit thus done as cheaply as possible. Corn is one of the worst crops for pesticides, so when you can try to buy organic or at least not genetically modified.
Let's get into this recipe!
- 1/2 cup oat flour
- 1 cup tapioca flour
- 2 tbl blue cornmeal (yellow or white works)
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 tsp ancho chili powder
- 1 tsp Old Bay
- 3 corn cobs, kernels cut off
- 1/2 jalapeño pepper, seeded and minced (optional)
- 2 tbl chives, roughly chopped
- 1/2 cup dairy-free milk
- 1 tbl white or apple cider vinegar
- 2 tbl chia seeds
- 1/3 cup water
- 3 tbl chipotle in adobo sauce
- 1/4 cup vegan mayo
Equipment You'll Need:
Cutting Board . Medium Cutting Knife . Measuring Cups . Measuring Spoons . Large Bowl . Castiron Pan .
Before You Cook:
- Mix vegan milk and vinegar, set aside
- Mix chia seeds with water, set aside
- Chop and wash fresh ingredients