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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan corn fritters

August 14, 2019 by Ania - 16

comfort food, easy, gluten-free, healthy, tofu

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.

PS: If you make my vegan corn fritters, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan corn fritters making

vegan corn fritters fried

vegan corn fritters stack

5.00 from 2 votes
Print
  • makes: 18 fritters
  • prep: 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

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Kaly says

    August 14, 2019 at 6:33 pm

    Looks delicious. Any substitution recommendations for the tofu? Avoiding soy…

    Reply
    • Ania says

      August 14, 2019 at 8:25 pm

      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

      Reply
  2. Carolina Alexandre says

    August 16, 2019 at 9:41 am

    This looks amazing! But I can’t afford chickpea flour. Is there any other flour I could use? 🙂

    Reply
    • Ania says

      August 16, 2019 at 12:16 pm

      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

      Reply
  3. Moran says

    August 16, 2019 at 11:36 am

    Hello. Looks great! Is the corn raw or cooked?

    Reply
    • Ania says

      August 16, 2019 at 12:14 pm

      Hi,

      The corn is raw – it gets cooked in the fritter/pancake. Ania

      Reply
  4. Nancy says

    August 17, 2019 at 12:08 am

    I don’t have fresh corn but do have an abundance of zucchini. Think I could substitute it if I squeeze out extra liquid?

    Reply
    • Ania says

      August 17, 2019 at 6:58 pm

      Hi Nancy,

      You are better off using this recipe instead. Hope that helps! Ania

      Reply
  5. ELAINE says

    August 24, 2019 at 9:03 pm

    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!

    Reply
    • Ania says

      August 24, 2019 at 10:59 pm

      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

      Reply
  6. magdalena says

    August 29, 2019 at 8:44 pm

    Mine did not turn into crispy one but they still so yummy 😋

    Reply
    • Ania says

      August 29, 2019 at 9:25 pm

      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

      Reply
  7. Elaine says

    September 21, 2019 at 7:37 am

    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.

    Reply
    • Ania says

      September 21, 2019 at 10:30 am

      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

      Reply
  8. Magda says

    October 10, 2019 at 12:39 pm

    Robiłam już kilka razy. Pyszne są!

    Reply
    • Ania says

      October 10, 2019 at 3:55 pm

      Bardzo mnie to cieszy! Dzieki za komentarz! x Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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