Corn Fritters with Tomato Thyme Gravy

Part of the fun of being a tester for a cookbook is getting the first crack at brand new recipes. In most cases, this is the first time anyone besides the author has tried them. That means the testers’ feedback is a huge barometer about how a recipe is going to be received when (and if) it comes out in a book. One of the downsides is having to keep the recipes secret… especially the ones you love. Enter Kelly, one of our recipe testers, who has raved about this recipe to her friends and online and really, really wanted to be able to share it. Here you go, Kelly! Thanks for loving it like you do! Thanks to Celine Steen for the photo.

This one is from Vegan Finger Foods.

Corn Fritters with Tomato Thyme Gravy

Corn Fritters with Tomato Thyme Gravy
Make Ahead
Quick and Easy

We like to serve these with Tomato Thyme Gravy, but if you’re short on time, just spike some vegan mayonnaise with hot sauce, and dip away! If you happen to have extra gravy, save it to pour over a tofu scramble, or use it as a dip with the Baked Frittata Minis.

For the fritters:
1/2 cup (60 g) garbanzo flour
1/4 cup (31 g) all-purpose flour
2 tablespoons (15 g) fine cornmeal (not corn flour)
1/2 teaspoon baking powder
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1/4 teaspoon fine sea salt
Generous pinch ground black pepper
1 cup (135 g) frozen corn kernels, thawed
2 tablespoons (14 g) finely grated carrot
1 tablespoon plus 1 teaspoon (4 g) minced chives, more for garnish, if desired
1/4 cup (60 ml) unsweetened plain vegan milk, more if needed
High-heat neutral-flavored oil, for cooking

For the gravy:
1/2 cup (80 g) finely minced onion
2 tablespoons (16 g) all-purpose flour
2 tablespoons (30 ml) olive oil
1 teaspoon dried thyme, or 1 tablespoon (2 g) minced fresh thyme
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 can (15 ounces, or 425 g) diced tomatoes with juice, preferably no-salt added
3/4 cup (180 ml) tomato juice
1 tablespoon (15 ml) Frank’s Hot Sauce, or more, to taste
2 teaspoons liquid smoke

To make the fritters: Combine the flours, cornmeal, baking powder, spices, salt, and pepper in medium-size bowl. Whisk to combine. Stir in the corn, carrot, and chives, followed by the milk. The mixture will be sticky, but it should be shape-able. If not, add an additional tablespoon (15 ml) milk.

Pour a thin layer of oil in a large skillet. Heat over medium-high heat. Using a heaping tablespoon (20 g) of the mixture, shape into a small patty about 1 1/2 inches (4 cm) across, and 1/2 to 3/4 inch (1.3 to 2 cm) thick. Put the fritters into the oil and cook until golden, 4 to 6 minutes. Turn the fritters over to cook the second side, 4 to 6 minutes.

Drain on a paper towel and serve with the gravy.

To make the gravy: Heat the onion, flour, oil, thyme, salt, and pepper in a medium-size saucepan over medium heat. Cook, stirring 3 to 4 minutes, until the flour is cooked. Add the remaining ingredients, and simmer over low heat for 15 to 20 minutes. The gravy may be made ahead, covered, and refrigerated for up to 48 hours. Heat over low heat to serve.

Yield: 16 to 18 fritters, 2 cups (470 ml) gravy

WAIT! Don’t go! the winner of Everyday Vegan Eats is #16, Carolyn! I’ll try to contact you, but please email me your mailing address if you see this! Congratulations!

More cool stuff coming soon. Check back!

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  1. Kelly C
    Posted May 27, 2014 at 9:56 am | Permalink

    Thank you for sharing! We make these at least twice a month ever since testing! This gravy is the bestest too! We could eat it with a spoon…and have!

  2. Tami
    Posted May 29, 2014 at 11:42 am | Permalink

    It’s my pleasure, Kelly. Thanks for your enthusiasm!

  3. Posted May 27, 2014 at 12:27 pm | Permalink

    I LOVE those fritters, too! Great call, Kelly :)

    And, Tami, many thanks for running the contest and reviewing Everyday Vegan Eats!

    Zsu @ Zsu’s Vegan Pantry

  4. Tami
    Posted May 29, 2014 at 11:41 am | Permalink

    Thanks, Zsu! :)

  5. Posted May 27, 2014 at 6:28 pm | Permalink

    I can’t wait to get this book from the library!

  6. Tami
    Posted May 29, 2014 at 11:41 am | Permalink

    Libraries rock. That is all. OH, and so do you, Panda Cookie!

  7. Carolyn
    Posted May 28, 2014 at 11:59 am | Permalink

    Thanks so much to Tami for running the contest and to Zsu for giving away copies of her new book! I am so excited to have won and look forward to receiving Everyday Vegan Eats and then sampling many of the wonderful recipes!

  8. Tami
    Posted May 29, 2014 at 11:41 am | Permalink

    Carolyn, it’s a wonderful book! I know you will love it! :)

  9. Karen D
    Posted May 29, 2014 at 11:15 am | Permalink

    Just signed up for your newsletter and confirmed, but wondering if it will reach me because of the feedburner vs yahoo mail accounts issue… and I do want to receive it!

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