Sweetcorn fritters

Sweetcorn fritters

Vegan Goodness
16 fritters
Jessica Prescott

A childhood staple – veganised.


Quantity Ingredient
400g tinned sweetcorn
3 cobs, kernels removed
125g wholemeal plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon sea salt
150ml rice or soy milk
1 small red onion, peeled and finely chopped
small handful coriander stalks, finely chopped, (optional)
1 red pepper, diced
vegetable oil, for frying

To serve as a sandwich

Quantity Ingredient
slices crusty bread
Classic hummus
Caramelised onions
handful coriander


  1. If using tinned sweetcorn, squeeze all of the water out of the corn before using – I usually open the tin, pour it into a colander and leave while I prep the other ingredients, then squeeze any leftover water out with my hands. This will make a HUGE difference to the taste and texture of your fritters.
  2. Place a cast-iron or non-stick frying pan (skillet) on a medium–high heat. Whisk together the flour, bicarbonate of soda, salt, freshly ground black pepper and rice or soya milk. Mix in the chopped red onion, coriander and diced pepper to the the batter. Add the corn and mix together until fully combined. It will seem like you don’t have enough batter. This is good. You want just enough to glue the other ingredients together, no more.
  3. Pour enough oil into the pan to lightly coat the bottom. Spoon tablespoons of the batter into a frying pan. I usually do three at a time so that there is room to flip them. Flatten them ever so slightly with the back of the tablespoon so that they don’t break when you flip them and they can cook through evenly.
  4. When bubbles appear, flip and allow to cook for an additional 2–3 minutes or until golden brown. Repeat until all of the batter is used up.
  5. My favourite way to eat these is piled into a sandwich (as pictured), with my Classic Hummus, Caramelised Onions, fresh coriander, guacamole and whatever other goodies I have in my fridge.


  • Use buckwheat, rice or besan (chickpea flour) in place of wholemeal flour. If you are missing the tang that feta usually lends to such fritters, try adding a few chopped sun-dried tomatoes or pitted, chopped green olives.
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