Add in the nondairy milk and vegan egg replacer. Whisk to combine, it is okay if it is slightly lumpy.

Finally, add in the corn and scallions. Gently fold it in with a spatula.

Heat up half of the oil in a medium sized frying pan on medium low heat. I prefer to use non-stick, allow the oil to warm up for 1 minute before adding in the batter.

Scoop about ¼ cup of the batter into the pan. Depending on the size of your pan you can add as many as will fit, keeping in mind you have to flip them. I feel comfortable with 2 in a larger pan.

Pan fry the fritter for about 3-5 minutes, until a golden crust starts to form on the outer edge. Flip and pan-fry for another 2-3 minutes until golden. Place on a paper towel lined dish. Repeat with the batter and add more oil as needed, you won't need to add it for every batch.

When they are all done enjoy immediately. Top with corn, green onion, and sea salt if desired. Serve with your favorite dipping sauce or vegan sour cream.