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A stack of easy vegan corn fritters topped with guacamole on a white plate.

Vegan Corn Fritters

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.

Course Main Course
Cuisine vegan
Keyword fritters
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Calories 385 kcal
Author Domestic Gothess


  • 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


  1. Mix together the ground flaxseed and the water in a small bowl and set aside to go gloopy.

  2. 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.

  3. Add the milk, olive oil and flaxseed mixture and stir until no lumps of flour remain.

  4. Add the chopped herbs, spring onions and sweetcorn and mix to combine.

  5. 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.

  6. 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.

  7. 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.