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.

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Top 3 vegan corn fritters recipes from across the web

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Vegan corn fritters

Vegan Zucchini and Corn Fritters

Thai Corn Fritters (Vegan)

The most viewed vegan corn fritters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine