There are a lot of corn fritter recipes.  I modified one I found.  This one uses the starch in potatoes and rice to replace any egg binder.

Ingredients

• 1 large or 2 medium russet potatoes
• Heaping cup of frozen or canned corn kernels
• 1/4-1/3rd cup of cooked sticky rice.
• 1/4-1/3rd cup of all purpose flour
• 1/4 cup bread crumbs (I like Panko)
• 1/4 tsp Turmeric
• 1/8th tsp ground ginger
• 12 tsp chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 3 tablespoons chopped parsley or cilantro (optional)
• 1/4 cup finely chopped green onions

Peel potatoes.  Shred.  Press pile of potatoes with paper towels to remove water.  Change paper 3-4 times.

In large bowl, add all ingredients.  Using fork, stir until well mixed.  Do not mash.

In a wide shallow frying pan, heat a thin layer of oil using medium heat.  When hot,  take a small ball of the potato/rice/bread crumb/corn mix and press in your hands to flatten then place using spatula in pan.   Cook a few at a time.  Cook both sides, until golden brown.

Serve with vegan sour cream or ketchup.