Vegan corn fritters – these easy, healthy vegan sweetcorn fritters are perfect for a quick and tasty weeknight meal or light lunch. Eggless and dairy free.
Sweetcorn fritters have always been one of my favourite quick and tasty meals. Served with some guacamole and sweet chilli sauce, maybe some salad too if I can be bothered, they are delicious, healthy and easy to make too.
Before going vegan I used to make them with egg and cheese, but I adapted my non-vegan recipe to make them totally egg and dairy free, while still retaining all of their wonderful flavour.
This was easy enough to do by swapping the egg for a flax egg (ground flaxseed mixed with water and left to go gloopy), the milk for an unsweetened non-dairy variety (I have tested them with soy and almond milks and both work fine), and the cheese for some nutritional yeast.
The good thing about corn fritters is that they can be varied very easily to suit your tastes and what you happen to have in the cupboard. As long as you keep the basic batter the same then feel free to use whichever spices, herbs and mix-ins that you like.
How To Make Vegan Corn Fritters:
(For ingredients and full instructions see the recipe card below)
Start by mixing together your dry ingredients in a large bowl – plain flour, cornmeal, baking powder, sugar, salt, spices and nutritional yeast.
I use cumin, coriander, smoked paprika and garlic granules but feel free to vary these as you like. You can also use a couple of crushed fresh garlic cloves instead of the garlic granules, but add it in with the wet ingredients rather than the dry.
The nutritional yeast is optional but I love the cheesy note that it adds to the flavour of the fritters.
Next add unsweetened plant milk (any kind will do, I use either soy or almond), a flax egg and a little olive oil or melted vegan butter/coconut oil and whisk to make a thickish batter.
Finally stir in your sweetcorn (I use defrosted frozen but well drained tinned corn will work too. I haven’t tested them using fresh corn.), some sliced spring onions and some finely chopped herbs.
I use chives and coriander (cilantro), but again, feel free to use whatever herbs suit you (I know coriander is a bit of a love/hate herb!).
Now you are ready to fry your fritters in a little olive or coconut oil. If you use a generous amount of oil they will be more crispy, and if you just use a small amount they will be healthier; you pick.
Can I Make Them In Advance?:
The batter ideally needs to be cooked right away but any leftover fritters can be stored in the fridge for a couple of days and reheated in a pan over a low heat or under the grill as needed.
More Quick Vegan Meals:
- Lentil, vegetable and butter bean chilli
- Chickpea, sweet potato and spinach curry
- One pot mushroom pasta
- Spiced black beans and callaloo with coconut rice and plantain
- Red lentil dhal with roasted cauliflower and butternut squash
- Peanut tofu stir fry
Vegan Corn Fritters
- 1 Tbsp ground flaxseed
- 3 Tbsp water
- 125 g (1 cup) plain (all-purpose) flour
- 75 g (1/2 cup) fine cornmeal/polenta
- 1 Tbsp baking powder
- 1 Tbsp brown sugar
- 1 tsp salt
- 1/2 tsp garlic granules
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 3 Tbsp nutritional yeast
- 240 ml (1 cup) unsweetened non-dairy milk
- 1 Tbsp olive oil (or melted vegan butter)
- a small handful chopped fresh chives
- a small handful chopped fresh coriander
- 3 spring onions (scallions) thinly sliced
- 500 g (17.5 oz) defrosted frozen corn or well drained tinned corn
- olive oil for frying
- Mix together the ground flaxseed and the water in a small bowl and set aside to go gloopy.
- Place the flour, cornmeal, baking powder, sugar, salt garlic granules, cumin, coriander, smoked paprika and nutritional yeast in a large bowl and whisk to combine.
- Add the milk, olive oil and flaxseed mixture and stir until no lumps of flour remain.
- Add the chopped herbs, spring onions and sweetcorn and mix to combine.
- Place a frying pan over a low heat and add a little olive oil. Scoop about 1/3 cup of the batter into the pan and spread it out slightly.
- Cook for a couple of minutes until just set around the edges then flip the fritter over and cook for a couple more minutes until both sides are browned and the fritter is cooked through.
- Repeat with the rest of the batter, adding more oil as necessary. If your pan is big enough you can cook a couple at a time.