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Pan-seared Corn Fritters Recipe

Serves: 12
Prep Time: 5 minutes
30 MIN


Pan-seared Corn Fritters

  • 1 can (341 mL) Green Giant* canned Peaches and Cream Corn, strained from liquid
  • 1/4 cup (60 mL) coconut flour
  • 1/4 cup (60 mL) cornstarch
  • 1 tsp. (10 mL) baking powder
  • 2 tsp. (10 mL) ground cumin
  • 1/4 tsp. (5 mL) salt
  • 2 eggs, lightly whisked
  • 3 tbsp. (45 mL) fresh cilantro, finely chopped plus extra for garnish
  • 3 tbsp.  (45 mL) fresh dill, finely chopped plus extra for garnish
  • 1/3 cup (80 ml) green onion, finely chopped
  • 1 tbsp. (15 mL) red or green chili, finely chopped
  • 1/3 cup (80 mL) cooking coconut oil
  • 85g smoked salmon slices, divided
  • 1/2 cup (125 mL) vegan yogurt
  • 2 tbsp. (30 mL) capers, drained from liquid
  • Red onion shavings, for garnish


Line a plate with paper towel; set aside. Line a baking tray with parchment paper; set aside.

In a large bowl mix together Green Giant* Corn, coconut flour, cornstarch, baking powder, cumin, salt, cilantro, dill, green onion and chili until evenly coated. Add egg and stir until mixture is combined.

Using your hands, form mixture into 12 patties, 2-inches round x 1/2 inch high. Place patties onto prepared baking tray.

In an 8-inch non-stick pan, warm 2 tbsp. of coconut oil over medium low heat. Using an offset spatula gently place four patties into the oil, cook for 4 minutes. Use the inner sides of the pan to guide and flip each patty with the offset spatula; cook for 4 minutes. Transfer crispy patties to paper towel. Repeat cooking steps with remaining patties.

Transfer fritters to a serving plate. Serve with salmon, herbs, yogurt, red onion and capers.


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