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Egg-free corn fritters

Crisp-edged corn fritters with a tender center, built without eggs and sturdy enough to flip cleanly.

The griddleTime: 30 minutesYield: 12 frittersHeat: Medium

Make it

  1. Make the binder

    Stir flaxseed and water together and let stand 5 minutes until thickened.

  2. Mix

    Whisk flour, cornmeal, baking powder, salt and paprika. Add milk, flax mixture and oil, then fold in corn and scallions. Rest 5 minutes.

  3. Fry

    Film a heavy skillet with oil over medium heat. Spoon in ¼-cup portions and flatten slightly. Cook 3–4 minutes per side until deeply golden and set through.

  4. Hold

    Drain briefly on a rack and season while hot. Keep warm in a 225°F oven without stacking.

From the Haus

  • The flax mixture replaces binding, not lift. Baking powder keeps the center from becoming dense.
  • If using frozen corn, dry it well before mixing.

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