Vegan corn fritters

Vegan corn fritters

vegan corn fritter platter

With all this late summer bounty that is calling to me from the greengrocer’s shelves: sweetcorn, cherries, blackberries, fennel, beetroot, courgettes and plums to name just a few, I refuse to believe that the summer is over. It is just the beginning of August, so it shouldn’t be but the weather, full of torrential rains, hail (yup, it hailed for a few minutes yesterday – Tina was perplexed and not amused) and big grey clouds for days on end would suggest otherwise.

As a warmth loving individual with perpetually cold extremities, I am truly in denial and I am still holding out hope for some heat this year (not counting our imminent holiday to the motherland of summer – Greece, which we are super stoked to have up our sleeve in case things get rough). It’s also a tad annoying that the weather has taken a turn for the worse as we finally got our act together and bought a small barbecue hoping to use it on warm August evenings…

While the weather isn’t conducive to firing off our new BBQ any time soon, which is a shame as it’s hard to beat grilled corn, I’ve decided to put its sweet kernels to another use. I incorporated them into a delicious batter and turned them into pancakes or fritters, the choice is yours!

The only difference is the amount of oil used. A small amount of oil on a non-stick pan will give you a stack of savoury pancakes while shallow-frying the batter, will turn it into crispy fritters instead. They both make a delicious snack, starter or a fantastic savoury breakfast that is naturally gluten-free. I like to have mine with a dollop of thick vegan coconut yoghurt and a teaspoon of sour chutney to cut through the sweetness.

vegan corn fritters making

vegan corn fritters fried

vegan corn fritters stack

makes
18 fritters
PREP
10 min
COOKING
20 min
makes
18 fritters
PREPARATION
10 min
COOKING
20 min
INGREDIENTS
  • 300 g / 2 cups shaved sweetcorn kernels (approx. 2 ears of corn)
  • 200 g / 7 oz silken firm tofu (I use Clearspring)
  • 1 tsp salt
  • 1 tsp garam masala
  • a good pinch of chilli (optional)
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp lime juice
  • a small bunch of fresh coriander, finely chopped
  • 1 spring onion / scallion, finely chopped
  • 1 large garlic clove, finely grated
  • 110 g / 1 heaped cup chickpea flour
  • 60 ml / ¼ cup unsweetened plant milk (I used almond), or water
  • vegetable oil, for frying
METHOD
  1. Place all the ingredients, except for oil, in a large mixing bowl.
  2. Mix until smooth and lump free.
  3. The batter should have a thick but spoonable consistency. Let the batter sit for about 5 minutes for the baking powder and soda to activate.
  4. Heat up a medium non-stick frying pan on the stove, but be careful not to get the pan too hot as the pancakes will burn before cooking in the middle.
  5. Heat up a little oil in the frying pan – the more oil you use, the crispier these will become. More oil will turn these into fritters, a small amount of oil will make them into pancakes.
  6. Place 1 tbsp of batter per pancake / fritter onto the hot oil. Flatten the pancakes / fritters with the back of a spoon and fry for about 2-3 minutes on one side and 2 minutes on the other side.
  7. Serve with a dollop of sour chutney (I used shop-bought tomato and chilli chutney) and thick vegan coconut yoghurt.

NOTES

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NUTRITIONAL INFO
calories
55
3%
sugars
2 g
2%
fats
2 g
3%
saturates
0 g
2%
proteins
3 g
5%
carbs
8 g
3%
*per fritter
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5.0
5 reviews, 23 comments
REVIEWS & QUESTIONS
Tamar Darel Fossfeld:
Made them again, and there was a race to devour them. 👍🏻👍🏻👍🏻💪🏻♥️
    Ania
    Ania:
    Thanks so much, that's really lovely to hear! x Ania
Tamar Darel Fossfeld:
Hi Ania,
What an amazing recipe. It even fries easily. Thanks-a recipe for keeps!
Tamar
    Ania
    Ania:
    Thank you, Tamar. I'm really happy that you enjoyed it and plan to make them again! x Ania
Janice L Stuhlmacher:
Recipe looks wonderful. Wonder if you could use Masa?
    Ania
    Ania:
    Hi Janice,
    I am assuming you mean masa harina (nixtamalized corn flour). I'm unsure if you mean instead of corn (if so that will not work, I don't think) or instead of chickpea flour - which might work but I haven't tried so cannot be certain. x Ania
Ellie:
Hi! I am making these now for my daughter and realised she won’t eat as many as the recipe yields so I was wondering if they are freezeable?
Thanks
    Ania
    Ania:
    Hi Ellie,
    I haven't tried freezing these in particular, but I don't see why not. You could make half of the recipe or you could freeze half of the batter (without baking powder or soda ideally) and fry them after defrosting (only add rising agents before frying) the batter. You could also freeze the fried ones but they are tastiest when freshly fried. Hope this helps! Ania
Katherine:
I made these for dinner and they were great! Thanks so much for the wonderful recipe.
    Ania
    Ania:
    Thanks Katherine, I'm delighted to hear that! And thank you for letting me know that you enjoyed them so much! Ania
Helen:
Will using tinned corn ruin recipe?
    Ania
    Ania:
    No, not at all. Just make sure it's drained well and I'm sure it will be fine! Ania
Magda:
Robiłam już kilka razy. Pyszne są!
    Ania
    Ania:
    Bardzo mnie to cieszy! Dzieki za komentarz! x Ania
Elaine:
She knows exactly what she likes and lets you know what she doesn't like! I have got the whole family to eat tofu through these fritters! My husband will not put tofu near his mouth and loves these! Not going to tell him yet that they are filled with tofu, haha. Love your recipes.
    Ania
    Ania:
    hahaha, I am so glad to hear that you are smashing 'tofu prejudice' in your house with these! I find that most people who say that they 'don't like tofu' is because they have had it cooked badly or that their head is filled with scaremongering about soya that meat industry propagates at every turn. x Ania
magdalena:
Mine did not turn into crispy one but they still so yummy 😋
    Ania
    Ania:
    Glad to hear that you enjoyed them! It's purely down to the amount of oil (and it needs to be hot to begin with) you are willing to use. I am a bit oil-phobic myself so I get it if you would rather keep them healthy! x Ania
ELAINE:
Hi Ania, I have made the Vegan Corn Fritters twice. They are delicious, easy to prepare and healthy. My 22 month old granddaughter loves them
which is a win for me!! Thank you!
    Ania
    Ania:
    Aw, thanks Elaine! I'm so pleased to hear that! I don't have any kids of my own, but I hear that they are difficult to please ;) x Ania
Nancy:
I don’t have fresh corn but do have an abundance of zucchini. Think I could substitute it if I squeeze out extra liquid?
    Ania
    Ania:
    Hi Nancy,
    You are better off using this recipe instead. Hope that helps! Ania
Moran:
Hello. Looks great! Is the corn raw or cooked?
    Ania
    Ania:
    Hi,
    The corn is raw - it gets cooked in the fritter/pancake. Ania
Carolina Alexandre:
This looks amazing! But I can't afford chickpea flour. Is there any other flour I could use? :)
    Ania
    Ania:
    Hi Carolina,
    Try regular all purpose flour, it should be fine too although the quantity may need to be a bit different as it may have a different absorbency level. Start with 1/2 cup and take it from there. Ania
Kaly:
Looks delicious. Any substitution recommendations for the tofu? Avoiding soy...
    Ania
    Ania:
    Hi Kaly,
    I have not tried making these without tofu, but I have made these fritters without it previously and they are really nice. Hope that helps! Ania
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