Whisk the ground flaxseed with the warm water in a small bowl and let it sit for five minutes, until it thickens into a gel. In a second bowl, stir the soy milk and apple cider vinegar together and set it aside for five minutes to curdle into a buttermilk.

In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt, onion powder, smoked paprika, cayenne, and sugar until evenly combined and no lumps of baking powder remain.

Add the minced onion, jalapeno, and corn kernels to the dry mix and toss so every piece gets coated in flour. This coating is what keeps the vegetables suspended in the batter instead of sinking to the bottom.

Pour in the buttermilk, the flaxseed gel, and the melted vegan butter. Stir with a spoon just until the flour disappears, about ten strokes. The batter should be thick, scoopable, and a little lumpy, so stop while it still looks slightly rough.

Cover the bowl and let the batter rest at room temperature for fifteen minutes so the cornmeal absorbs the liquid. It should tighten up noticeably as it sits.

Heat three inches of oil in a deep heavy pan to 175C (350F). Test it by dropping in a small spoonful of batter: it should sink slightly, then rise and start bubbling steadily within a couple of seconds.

Scoop rounded tablespoons of batter and lower them gently into the oil, cooking four or five at a time so the temperature doesn't drop. Fry for two to three minutes, turning once, until each one is deep golden on both sides and cooked through.

Lift them out with a slotted spoon and drain on a wire rack set over a tray. Sprinkle with flaky salt while they're still hot and serve straight away.