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–+ servings
Corn Fritters

Irresistible Corn Fritters: Crispy, Flavor-Packed Delight

These Corn Fritters are a crispy, flavor-packed delight perfect for snacks or gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 fritters
Course: Snacks
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups Oats Opt for gluten-free oats.
  • 1/2 cup Cocoa Powder Choose unsweetened for a lower-sugar option.
  • 1/3 cup Honey or Maple Syrup Substitute agave syrup for a vegan version.
  • 1/2 cup Nut Butter (Peanut/Almond) Sunflower seed butter works for nut-free cookies.
  • 1 large Egg Use 1 flax egg for vegan option.
  • 1 teaspoon Vanilla Extract Feel free to leave it out if desired.
Optional Mix-Ins
  • 1/2 cup Chocolate Chips Dark chocolate chips recommended.
  • 1/2 cup Dried Fruits Cranberries or raisins work well.
  • 1/2 cup Nuts Chopped walnuts or almonds for crunch.

Equipment

  • mixing bowl
  • baking sheet
  • Oven
  • parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine oats and cocoa powder, whisking until uniform.
  3. Incorporate nut butter into the mixture until combined and resembles wet sand.
  4. Add sweetener and egg, mixing until no individual ingredients are visible.
  5. Add vanilla extract and stir until the mixture is smooth.
  6. Dollop mounds of dough onto the baking sheet, leaving space between each.
  7. Bake for 10-12 minutes, with edges firm and centers soft.
  8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 150mgFiber: 2gSugar: 5gCalcium: 2mgIron: 6mg

Notes

Store cookies in an airtight container for up to a week. They can also be refrigerated for up to 2 weeks or frozen for 3 months.

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