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Vegan Sweetcorn Fritters

vegan sweetcorn fritters recipe jay halford plant based cooking course


Vegan Sweetcorn Fritters

Vegan sweetcorn fritters that are also gluten free and have a nice little kick of chili powder too them as well.

Makes: 8 Portions
Total Time: 25min
Plant based Cooking Course Jay Halford
Prep: 15min



  • Have the flaxseed eggs pre made and ready to go when you being making the sweet corn fritters
  • Drain and rinse the tin of sweetcorn
  • Add the sweetcorn to the mixing bowl
  • Finely dice the red pepper and add it into mixing bowl.
  • Finely slice the spring onions
  • Mince the garlic add to mixing bowl with spring onions
  • Add in the flaxseed eggs and chickpea flour, mix it well to combine it
  • Add the baking powder, nutritional yeast, chili powder and whisk in the almond milk to achieve a batter consistency.
  • Season well with salt and pepper
  • Add half of the mix to a blender, reserve the other half in the mixing bowl, then mix both of the consistencies together back in the mixing bowl
  • Give the mix ten minutes to thicken slightly before starting to cook.
  • Use a good quality non stick frying pan
  • Get the frying pan on a high heat, add some cold pressed rapeseed oil and using a metal ring or cutter to keep its shape, add 3 tablespoons of the batter mixture to the pan.
  • Cook for 2 minutes on each side before adding to a preheated oven at 180 degrees for 10 minutes to crisp up and finish cooking throughout
  • Serve with guacamole and tomato and mango salsa.

Equipment needed:


Serve your fritters with tomato salsa, guacamole, or parsnip crisps.

Download Recipe PDF

Vegan Sweetcorn Fritters