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.
Servings 4 people
Calories 385kcal
Ingredients
- 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
Instructions
- 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.