Corn Fritters with Sweet Chili Sauce, Black Beans, Beets, & Collard Greens

Finding a new recipe that coincides with a beloved treat such as corn fritters is true bliss! We had recently enjoyed corn fritters from Macro Mamas at the Ithaca Farmers Market. I thought I’d surprise the man by making them homemade when I stumbled upon this amazing recipe for corn fritters with homemade sweet chili sauce by Koko Brill from Koko’s kitchen on One Green Planet.

The recipe for the fritters and accompanying sweet chili sauce were quite simple to make (don’t let the list of ingredients intimidate!). The fritters were very corn-filled (which is a good thing). I’ve had some in the past that seemed like mostly batter or were missing many whole kernels. This fritter did not disappoint. My husband liked that this version was a little healthier than the average corn fritter (as it wasn’t deep fried, but he still loves ’em fried). It maintained its characteristics after being reheated as well.

Corn fritters in raw form on the cast iron griddle


Golden brown corn fritters
Corn fritters

To accompany the fritters, I roasted some multicolored beets we got from our CSA share and tossed them with fig balsamic vinegar. They had a pleasant sweetness to complement the other flavors on the menu. To complete the meal, I braised some collard greens and made spicy black beans with jalapenos and cajun seasoning. Simply amazing!

Roasted beets with fig balsamic vinegar
Corn fritters with sweet chili sauce, black beans, collard greens, and roasted beets

Overall, we collectively rated this meal as 4 1/2 out of 5 carrots on the veganlicious scale!

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