These Vegan Corn Fritters are not only and egg and dairy free but gluten free as well. Based on simple ingredients, these egg free sweetcorn fritters make for a satisfying breakfast and are a delicious and healthy addition to any lunchbox.
Fritters are such a great breakfast or quick snack on the go. Serve these delicious vegan corn fritters topped with vegan sour cream or smashed avocado and a side of salad.
Why You'll This Recipe
- This recipe is a big hit with the family!
- The sweetness of the corn balances these savoury fritters perfectly.
- They make for an excellent finger food, healthy breakfast or snack!
- Quick and easy to throw together.
- Crispy food that's healthy!
Ingredients for Gluten Free Vegan Corn Fritters
To make this corn fritter recipe you will need:
- chickpea flour (also known as besan flour)
- tapioca starch (also known as tapioca flour)
- rice flour
- sea salt
- fresh corn cobs
- spring onions (green onions)
- extra virgin olive oil
- plant based milk (I've used soy)
For quantities see the recipe card at the bottom of this post.
- large bowl
- medium bowl
- box grater
- measuring cups and spoons
- sharp knife
- chopping board
- paper towel
How to Make Chickpea Flour Fritters
When baking anything vegan, adding the additional requirement of gluten free can be quite tricky. The star of this show really is chickpea flour, which acts as an excellent egg replacer and is also gluten free. Chickpea flour has a distinct flavour as well, which works really well in this savoury recipe.
Here's how to make these chickpea flour fritters:
STEP 1: Whisk dry ingredients. Add the chickpea flour, tapioca, rice flour and sea salt into a large bowl and whisk to combine.
STEP 2: Mix milk and oil. Add the milk and oil to a medium bowl and whisk to combine. Pour the milk mixture into the flour mixture and whisk to make a smooth, semi- thick batter.
STEP 3: Add vegetables. To the bowl add the grated potato, fresh corn kernels, spring onions and garlic. Stir to combine.
STEP 4: Cook fritters. Add spoonfuls of batter to a medium sized non-stick frypan on a medium-low heat. Fry on each side until golden brown. Once cooked, place fritters onto a large paper towel lined plate. The paper towel will help to absorb any excess oil.
Hint: A cookie scoop works well to create uniform sized fritters.
For full instructions go to the recipe card at the bottom of this post.
There are a few important things to remember when frying these fritters:
- Use a non-stick pan. I opt for a low-tox non stick frypan.
- Make sure you add the batter to a hot pan, on around a low-medium heat. Just like pancakes, if you add the batter too soon it won't release from the pan easily and will stick. But if the pan is too hot then the fritters will be cooked on the outside but undercooked on the inside. These fritters are best cooked on a low-medium heat.
- Be sure to use enough oil in the pan, even though it is a non-stick pan these fritters still needs some oil to prevent sticking. I recommend using extra virgin olive oil.
Here are some substitutions that you can make to this vegan recipe to make it friendlier to your diet (or what ingredients you have in the pantry!).
- soy milk - use any other milk of choice including almond milk, oat milk, dairy milk etc.
- garlic - use ½ teaspoon of garlic powder in place of fresh garlic or 3 teaspoons of minced garlic.
- spring onion - can be replaced with leek.
- tapioca - tapioca starch can be swapped for corn flour or arrowroot flour.
Here are some delicious serving suggestions for these yummy fritters:
- Serve with a dollop of unsweetened yoghurt, pesto or hummus and roughly chopped fresh herbs.
- Top with our vegan sour cream, some smashed avocado and salad for a healthy and filling lunch or breakfast.
- Serve with your favourite dipping sauce, vegan ranch, sweet chilli sauce or corn salsa.
These easy vegan corn fritters can be stored an airtight container in the fridge for 3-4 days or frozen for 2-3 months.
Pin For Later
Loved these Vegan Corn Fritters? Try these...
- Large mixing bowl
- Medium Mixing Bowl
- Measuring Cups & Spoons
- Chopping Board
- Non-stick frypan
- Egg Flip
- ½ cup chickpea flour
- 3 tablespoons rice flour
- ¼ cup tapioca starch
- ½ teaspoon sea salt flakes
- 2 cups corn kernels fresh
- 1 medium potato grated
- 3 garlic cloves peeled & grated
- ½ cup spring onions thinly sliced
- ¼ cup extra virgin olive oil + extra for frying
- ½ cup soy milk
- Add the chickpea flour, rice flour, tapioca starch and sea salt to a bowl and whisk to combine.
- In a seperate bowl whisk together the extra virgin olive oil and milk.
- Pour the milk mixture into the flour mixture and whisk to combine.
- Add in the corn kernels, grated potato, garlic and spring onions and stir to combine.
- Add olive oil to a frypan so that it covers the base of the pan. Bring to a medium heat.
- Add in around 2 spoonfuls of batter and form into a circular shape using the back of the spoon. Once golden brown on the bottom, flip over and press down with an egg flip. Cook until the second side is golden brown and the fritter is cooked through. To know if the fritter is cooked through, press down on the fritter with the egg flip, if any batter seeps out then the fritter is not properly cooked yet. Continue cooking until no batter seeps out when tested.
- Transfer cooked fritter to a paper towel lined plate. Continue frying fritters until all of the batter has been used, frying 2-3 at a time depending on the size of the frypan (be careful not to overcrowd the pan!).
How to BakeIf a non-stick frypan isn't available then it is likely that the fritters will stick to the pan. If this is the case the fritters can be baked in a 180 degree Celsius oven for around 20 minutes, or until golden on the outside and cooked through.
StorageStore in an airtight container in the fridge or freezer. Nutrition facts are an estimate only.
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