vegan corn fritters

This recipe for vegan corn fritters really is the most delicious one I've ever made. It's really easy, tastes great and makes a perfect vegan brunch, lunch or dinner recipe.

Vegan corn fritters

200 g sweetcorn (tinned or frozen)

120 g gram flour ((chickpea flour) sifted)

baking powder

green chilli (sliced or 1/2 tsp cayenne pepper)

cumin

flat leaf parsley

water

sunflower oil (for frying)

Mix the dry ingredients (120g sifted gram flour, 1/2 teaspoon baking powder and 1/2 teaspoon ground cumin together with a sliced chilli, 200g sweetcorn and some chopped parsley. Stir well.

Whisk in 160ml water gradually until you have a thick batter.

Heat a tbsp of sunflower oil in a non-stick frying pan.

Add a tbsp of batter, fry for three minutes over a low-medium heat (don't rush it or the inside won't cook through), then flip and cook the other side for a further three minutes until golden brown.

Delicious served with avocado, a yoghurt dip, with spicy beans or on the side of a veggie chilli.

The most amazing vegan zucchini and corn fritters you’ll ever have. Crispy, delicious and perfect with a salad or dipped into your favorite dip.

Vegan Zucchini and Corn Fritters

all-purpose flour (or whole grain)

tsp baking powder

salt

¼ tsp black pepper

almond milk (or other nut milk)

olive oil

½ cup zucchini (grated, squeezed and drained (about 2 medium-sized zucchini))

corn (kernels corn kernels))

jalapeño pepper (finely chopped)

garlic (minced)

scallions (diced)

parsley (or cilantro, chopped)

lime juice (or lemon juice)

Marinara sauce/vegan sour cream (to serve)

Grate 2 medium-sized zucchini (about 1 ½ cups) into a bowl or colander that is prepared with a clean dish towel or cheese cloth that is laid into it. Add a pinch of salt, and leave for 10 minutes. Take the edges of the towel (like you would a garbage bag), twist the top of the cloth over a sink or bowl until it squeezes the zucchini and drains the excess liquid. Try to squeeze as much liquid as you can.

Prepare the zucchini

Mix three tablespoons of water and one tablespoon of chia seeds or ground flax seeds in a small bowl. Let the mixture thicken for 5 minutes.

Make the chia egg

Mix the dry ingredients together. Add the chia egg, almond milk and olive oil and mix again with a whisk.

Add grated zucchini, corn kernels, finely chopped jalapeño, minced garlic, diced scallions and chopped parsley. Sprinkle with lime juice. Mix it all together.

Mix the batter

Heat up a pan to medium heat and place one or two tablespoons of oil into the pan.  Portion out one heaped tablespoon of batter per fritter and fry in batches over medium heat for about five minutes per side. Cover after flipping.

Fry the fritters

Serve the fritters with your favorite dip or salad (more serving suggestions below).

Serve

These Thai-inspired corn fritters are amazingly crispy on the outside, fluffy and tender on the inside, and subtly infused with red curry paste, ginger, and garlic! A delightful appetizer that can be served with sweet chili sauce or a zesty yogurt sauce!

Thai Corn Fritters (Vegan)

sweet corn (about 3/4 cup of kernels)

tbsp all-purpose flour

tbsp white rice flour

black pepper

tsp grated ginger

garlic

tsp red curry paste

Prepare the corn: Using your hands, remove the leaves and the threads from the ear of corn. Trim off each end of the corn and cut the corn into 2-3 pieces.

Use a knife to cut one row of corn kernels. Use your thumb to detach the following rows. They will come very easily. Repeat with the remaining corn pieces.

Add the corn kernels to a clean bowl and cover with water. Stir to clean the corn and strain using a sieve. Rinse a second time.

Prepare the batter: In a small bowl, stir together the flour, rice flour, baking powder, salt, and ground black pepper. Add the red curry paste, minced ginger, garlic, and water. Mix using a spoon until it forms a thick batter.

Next, add the drained corn kernels and stir to coat.

Fry: In a deep saucepan, heat the oil until it reaches about 350°F (175°C). You can test if the oil is hot enough by dipping a wooden spatula or chopstick. If you see bubbles forming around it, the oil is hot.

Using a ¼ measuring cup or large spoon, carefully pour 2-3 tablespoons of the batter into the hot oil.

Fry for 20-30 seconds and flip. Fry for another 30-50 seconds or until golden brown. Use a slotted spoon or spatula to remove from oil and transfer it to a plate lined with kitchen paper towels to remove excess oil.

Repeat with the remaining batter and serve the fritters immediately with a dipping sauce like sweet chili sauce!

Wow Thomas 🤩. Am just loving this idea of corn fritters . I have made the usual ones but not the Thai red curry infused one. You are so very creative. I will try this and let you know 😊 - Suba

Thank you for the recipe. I’m not into frying food while my brother is. Yesterday he made some corn fritters for us, using your recipe. And I had to admit it tasted super good. I guess one or two of these from time to time is ok. 😅

This sounds delish, Thomas, and thank you for posting!  Quick question, please?  For those of us who avoid oil and butter, could these be baked instead?  What do you think?

Thai Corn Fritters 'Vegan'! This is what I'm searching for. Thank you for sharing.

Crispy, incredibly delicious corn fritters that are vegan and optionally gluten-free. A quick &amp; easy summertime appetizer or side made in 1 bowl in 30 minutes with 10 ingredients!

Easy Jalapeño Corn Fritters (Vegan)

Tbsp flaxseed meal

dairy-free milk

yeast

tsp sea salt

garlic powder

corn kernels corn

jalapeño

Avocado oil ((for cooking //

Go-To Guacamole

Creamy Cashew Jalapeño Sauce

Easy Vegan Ranch Dressing

Prepare a baking sheet by placing a layer of paper towels on it and flipping a cooling rack upside down on top of them. This will catch any extra oil from frying and keep your fritters crispy.

In a large mixing bowl, stir together the flaxseed meal and dairy-free milk. Let this sit for 5 minutes.

After 5 minutes, add the nutritional yeast, baking powder, sea salt, and garlic powder to the flax mixture. Whisk everything to combine, then add the flour and whisk once more — it should be a thick batter. Finally, fold in the corn and chopped jalapeño. If the mixture is too runny, add extra flour. If it’s too thick, add a little more dairy-free milk.

Coat a large skillet (we used a 10-inch cast iron) with a thin layer of oil (~1 Tbsp) over medium-high heat. When the oil is hot (test it by dropping in a small dollop of batter — it should sizzle), begin cooking your fritters. Drop in 3 Tbsp portions of batter (we used this cookie scoop heaped with batter) and press with the back of your cookie scoop or spoon. Work in batches, adding only as many fritters as will fit comfortably in the pan. Cook for 2-3 minutes per side, until golden brown. Remove from the skillet, placing the fritters on your prepared baking sheet. Repeat with remaining batter, adding more oil to your skillet as needed.

Enjoy with guacamole, cashew jalapeño sauce, or vegan ranch. Best served immediately but can be kept in an airtight container in the refrigerator for up to 2 days. To reheat, place the fritters in a lightly oiled skillet or 350-degree Fahrenheit (176 C) oven until warmed through.

These crispy, crunchy and easy vegan corn fritters have tons of flavor from shallots, scallions and garlic greens. Rce flour and cornmeal help bind them without any eggs. A vegan, gluten-free, soy-free and nut-free recipe.

Vegan Corn Fritters

corn kernels

shallots

chives ((finely chopped))

spring onions ((scallions. Chop finely. You can skip these

garlic ((minced))

jalapeno pepper ((minced. Deseed if sensitive to heat))

cilantro ((finely chopped, can sub with parsley))

rice flour

corn meal

tsp black pepper ((or more))

Salt

tbsp avocado oil

Place corn kernels, shallots, chives, spring onions, garlic, cilantro and jalapeno pepper in a bowl and mix.

Add in the cornmeal, rice flour, salt and ground pepper. Mix, making sure there is no dry flour at the bottom of the bowl.

Begin adding the water a little at a time. I needed a cup and a half of water. This shouldn&#39;t look like a thick pancake batter - there should be some liquid visible in the bowl.

Heat a cast-iron or non-stick skillet and coat the bottom with oil. Alternately, for oil-free fritters, spritz on some cooking spray. Use a spoon or cup measure to drop the batter into the pan. Use the bottom of the cup measure or spoon to shape the fritters and flatten them carefully. The fritters should be quite thin, like pancakes, because you want them to cook through.

When the edges of the fritters begin to dry and appear golden brown, carefully flip them using a spatula. Cook a couple more minutes before removing the fritters to a plate.

Tried this recipe with a few alterations but came out perfect. Everyone loved them...thanks for sharing!

Made these today and loved them! I switched out the rice flour for chickpea flour and added a red chilli (which I would definitely recommend!) - they worked really well, although I had to put almost a cup of water in to make a decent batter consistency. Kept them warm in the oven as I cooked the rest of the batch up and they were perfect, didn't dry out or burn. These will become a definite staple in my kitchen (along with your tofu makhani recipe which is my go-to creamy curry!)

These look great! I was wondering if I could use all purpose flour?

Whoa!!!  These look heavenly. My oldest has been begging for us to make corn cakes together.  I guess he saw them on T.V. because I have never attempted. :)  Guess what we're making today after school??  Thank you so much for sharing.

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Vegan Zucchini and Corn Fritters

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Vegan Corn Fritters

Top 5 vegan corn fritters recipes from across the web

The most viewed vegan corn fritters recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan corn fritters

Vegan Zucchini and Corn Fritters

Thai Corn Fritters (Vegan)

Easy Jalapeño Corn Fritters (Vegan)

Vegan Corn Fritters

The most viewed vegan corn fritters recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine