Jalapeño Corn Fritters

In a large bowl, mix together the flour, masa harina, baking powder, garlic powder, and salt. Add the non dairy milk and stir until combined. Fold in the corn kernels, diced red pepper, minced jalapeño, and scallions.

Heat ½ cup vegetable oil in a large nonstick skillet over medium-high heat. Add the batter, ¼ cup at a time. Cook until golden brown, 3 to 4 minutes on each side.

In a small bowl, add the vegan mayo, Old Bay Seasoning, and lemon juice. Whisk until smooth. Taste, and add salt as necessary. Serve the jalapeño corn fritters with creole crema.