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Course cornmeal, baking powder, Dempster’s® White Bread (torn into pieces), frozen corn kernels, diced jalapenos and dairy free milk are combined to form a thick batter. Scoop with an ice cream scooper into round disks in a preheated sauté pan with vegetable oil. Turn and cook until golden and puffed up. These great little bites can be served both warm or at room temperature. They are full of texture and great with your favourite vegan sour cream.

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  • 6 slices Dempster’s® White Bread, day old, torn into pieces (approx.)
  • 1/2 cup (125 mL) finely ground cornmeal
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1 tsp (5 mL) salt
  • 3/4 cup (175 mL) unsweetened almond milk
  • 1 tbsp (15 mL) lime juice
  • 1 1/2 cups (375 mL) frozen corn kernels, thawed
  • 1 jalapeño pepper, seeded and diced
  • 2/3 cup (150 mL) vegetable oil
  • 1 cup (250 mL) vegan sour cream, for serving


Preheat oven to 400°F (200°C).
Toss together bread pieces, cornmeal, baking powder, baking soda and salt; stir in almond milk and lime juice until well coated.
Stir in corn and jalapeño (mixture should be moist but not soggy and stick together when scooped up; if needed, stir in additional torn bread pieces).
Using 1/4 cup (60 mL) per fritter, shape corn mixture into 1-inch (2.5 cm) thick fritters.
Transfer to parchment paper–lined baking sheet.
Heat 1/3 cup (75 mL) oil in large skillet set over medium heat; in two batches, cook fritters, turning, for 3 to 4 minutes or until golden brown all over, adding more oil as needed.
Transfer fritters to parchment paper–lined baking sheet; bake for 8 to 10 minutes or until heated through.
Transfer to paper towel–lined plate.
Serve with vegan sour cream.

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