If using fresh corn, stand each ear in a wide bowl and cut kernels off the cob with a sharp knife so they fall into the bowl. If using frozen, thaw and drain excess moisture. Reserve any milky corn liquid and add to batter if needed.

Mix dry ingredients

In a large mixing bowl whisk together the all-purpose flour, cornstarch, baking powder, sea salt, and sugar until evenly combined.

Combine wet ingredients

In a separate bowl whisk the plant-based milk with aquafaba (or blended silken tofu) and black pepper. Add the milk mixture to the dry ingredients and stir until just combined — batter should be thick but spoonable. If batter is too dry, stir in up to 2 tablespoons of reserved corn liquid or plant milk.

Fold in corn and aromatics

Fold the corn kernels, chopped green onions, and chopped cilantro (if using) into the batter, ensuring kernels are evenly coated but not broken up. Do not overmix.

Nori Seasoning

Toast the nori briefly over a gas flame or in a dry skillet until aromatic and slightly crisp (about 10–20 seconds per sheet). Tear into pieces and pulse in a spice grinder or blender with toasted sesame seeds and sea salt until a coarse powder forms. Stir in the tiny amount of toasted sesame oil. Transfer to a small bowl and set aside for sprinkling.

House-Made Vegan Aioli

Whisk together the vegan mayonnaise, aquafaba, lemon juice, grated garlic, Dijon mustard, salt, and pepper until smooth. Taste and adjust acidity or salt as desired. Chill until ready to serve. (If you prefer a thinner aioli, whisk in 1–2 teaspoons of water or plant milk.)

Coconut Chimichurri

Lightly toast the shredded coconut in a dry skillet over medium heat, stirring constantly, until golden and fragrant (about 2–3 minutes). Cool.

In a food processor or small blender combine the parsley, cilantro, mint (if using), garlic clove, red wine vinegar, lime juice, toasted coconut, olive oil, red pepper flakes, and salt. Pulse until herbs are finely chopped but the sauce still has texture. Transfer to a bowl and taste — adjust salt, acid, or oil as needed. Refrigerate briefly if made ahead; bring to room temperature before serving.

Frying & Assembly

Heat a 10–12 inch skillet over medium-high heat and add neutral oil to reach about 1/8–1/4 inch depth. Heat until shimmering but not smoking (about 350°F if using a thermometer).

Drop batter by 2–3 tablespoonfuls into hot oil, flattening slightly with the back of a spoon to form 2 1/2–3 inch fritters. Do not overcrowd the pan — fry in batches. Cook until golden brown on the first side, about 3–4 minutes, then flip and cook another 2–3 minutes until deep golden and cooked through. Internal corn should be tender and batter set.

Transfer finished fritters to a wire rack set over a sheet tray or to paper towels to drain briefly. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Plate 3–4 fritters per serving. Spoon a dollop of house-made vegan aioli to one side and a spoonful of coconut chimichurri to the other, or drizzle them as desired. Sprinkle nori seasoning over the fritters and add microgreens or sliced scallions. Serve with lemon or lime wedges for squeezing.