Go Back
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 385kcal
Author Domestic Gothess


  • 1 Tbsp ground flaxseed
  • 3 Tbsp water
  • 125 g (1 cup) plain (all-purpose) flour
  • 75 g (½ cup) fine cornmeal/polenta
  • 1 Tbsp baking powder
  • 1 Tbsp brown sugar
  • 1 tsp salt
  • ½ tsp garlic granules
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ 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 ⅓ 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.