These Vegan Corn Fritters are not only and egg and dairy free but gluten free as well. These egg free corn fritters make for a satisfying breakfast and are a delicious and healthy addition to any lunchbox.Jump to Recipe
Ingredients for Gluten Free Vegan Corn Fritters
To make this corn fritter recipe you will need:
- corn cobs
- spring onions
- chickpea flour (also known as besan flour)
- tapioca starch (also known as tapioca flour)
- extra virgin olive oil
- plant based milk (I've used soy)
How to Make Egg Free Batter
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.
To make the egg free batter simply:
- Add the chickpea flour and tapioca starch to a bowl and whisk to combine. Whisking helps to add air into the flour mixture.
- Pour the milk and extra virgin olive oil into a seperate bowl whisk well to combine.
- Pour the wet mixture into the dry mixture and whisk well to create a smooth and lump free batter.
After you have created the batter, simply add in the remaining ingredients and mix thoroughly to combine. The next step is to fry the fritters.
Frying Egg Free Fritters
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 the pan is a medium heat before adding the batter. 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.
- Be sure to oil the pan, even though it is a non-stick pan these fritters still needs some oil to prevent sticking.
These 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...
- Mixing Bowl
- Chopping Board
- Non-stick frypan
- Egg Flip
- 2 cups corn kernels fresh
- 1 medium potato grated
- 3 garlic cloves peeled & grated
- ½ cup spring onions thinly sliced
- ½ cup chickpea flour
- ¼ cup tapioca starch
- ¼ cup extra virgin olive oil + extra for frying
- ½ cup soy milk
- Add the chickpea flour, tapioca starch to a bowl and whisk to combine.
- In a seperate bowl whisk together the evoo 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 is around 2mm deep. 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!).
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