Vegan Corn Fritters


Vegan Corn Fritters

Total Time: 30 minutes

Yield: 18 Fritters

Serving Size: 3 Fritters

Calories: 250
Fat: 15 grams
Carbohydrates: 20 grams
Protein: 7 grams
Allergens: Soy, tree nuts


  • 2 cups shaved sweetcorn kernels (approx. 2 ears of corn)
  • 7 oz silken firm tofu
  • 1 tsp salt
  • 1 tsp garam masala
  • A good pinch of chili (optional)
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp lime juice
  • Small bunch of fresh coriander, finely chopped
  • 1 spring onion / scallion, finely chopped
  • 1 large garlic clove, finely grated
  • 1 heaped cup chickpea flour
  • ¼ cup unsweetened almond milk or water
  • Vegetable oil, for frying


  1. Place all the ingredients, except for oil, in a large mixing bowl.
  2. Mix until smooth and lump free.
  3. The batter should have a thick but spoonable consistency. Let the batter sit for about 5 minutes for the baking powder and soda to activate.
  4. Heat up a medium non-stick frying pan on the stove, but be careful not to get the pan too hot as the pancakes will burn before cooking in the middle.
  5. Heat up a little oil in the frying pan – the more oil you use, the crispier these will become. More oil will turn these into fritters, a small amount of oil will make them into pancakes.
  6. Place 1 tbsp of batter per pancake / fritter onto the hot oil. Flatten the pancakes/ fritters with the back of a spoon and fry for about 2-3 minutes on one side and 2 minutes on the other side.