These easy and delicious vegan corn fritters are loaded up with corn and plenty of flavor. Perfect as an appetizer or light meal.
Vegan corn fritters are my new favorite food. Growing up we often ate fritters, but it was usually pumpkin or butternut squash fritters.
What is awesome about corn fritters is that they are sweet and savory at the same time.
So you can go more towards the sweet side and serve them with maple syrup, or more towards the savory side and serve them with vegan sour cream or sweet chili sauce.
Either way they’re going to be divine.
They are perfectly sweet while at the same time wonderfully savory, and the crispiness of the corn provides a wonderful contrast in texture.
What’s also great about these fritters is that they’re so easy to make.
And if you love yourself a good fritter, then check out our vegan zucchini fritters too.
How To Make Vegan Corn Fritters
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add yellow cornmeal, sugar, baking powder and salt. Mix together.
- Prepare a flax egg by mixing 1 Tbsp ground flaxseed meal with 3 Tbsp hot water and let it sit for a minute to become gloopy.
- Add soy milk, the flax egg and melted vegan butter to the mixing bowl and whisk together briefly with a hand whisk to remove any lumps.
- Now add in whole corn kernels and chopped chives and mix in.
- Heat a pan on the stove with a little coconut oil.
- When the oil is hot add just enough batter (around ¼ cup for each fritter) to form two rounds of batter in the pan. Don’t swirl the batter around. It’s okay for them to be quite thick.
- When the batter gets dry along the edges, flip them over.
- Let them cook each side until browned, pressing down with the spatula so that any uncooked batter in the middle will press out to the sides.
- Repeat until your batter runs out.
How To Serve Corn Fritters
They are delicious served either hot or cold with vegan sour cream and/or sweet chili sauce.
Alternatively serve them with maple syrup for a sweet version. They make a wonderful appetizer or side, or you can even serve them for breakfast!
Make Them Gluten-Free
For a gluten-free version of these corn fritters just replace the all purpose flour with a gluten free all purpose flour blend in the same quantity.
Storing and Freezing
They are best served hot, crispy and fresh! However, they are good either served hot or cold. So if you do have leftovers then keep them refrigerated for 3-4 days and then either enjoy cold or reheat in the microwave or with a little oil in a hot pan.
They also freeze really well for up to 3 months. Let them cool first and then freeze them in a freezer safe container. It’s ideal to separate them with a little wax paper so that they don’t stick together. Thaw overnight in the fridge or reheat them directly from frozen in the toaster.
More Delicious Corn Recipes
- Vegan Cornbread
- Vegan Corn Chowder
- Vegan Cornbread Muffins
- Black Bean and Corn Salad
- Vegan Burrito Bowls
- Vegan Stuffed Peppers
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Corn Fritters
Ingredients
- 1 cup All Purpose Flour (125g)
- ¼ cup Yellow Cornmeal (40g)
- 3 Tbsp White Granulated Sugar
- 1 Tbsp Baking Powder
- ¼ tsp Salt
- ¾ cup Soy Milk (180ml)
- 1 Flax Egg 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water
- 1 Tbsp Vegan Butter Melted
- 2 (15-ounce) Cans Whole Corn Kernels Drained, or 3 cups
- ¼ cup Chives Chopped
- Coconut Oil for frying
For Serving (Optional):
- Vegan Sour Cream
- Sweet Chili Sauce
Instructions
- Sift the flour into a mixing bowl. Add the yellow cornmeal, sugar, baking powder and salt and mix.
- Prepare the flax egg by mixing 1 Tbsp ground flaxseed meal with 3 Tbsp hot water and allowing to sit for a minute.
- Add the soy milk, flax egg and vegan butter to the mixing bowl and whisk together with a hand whisk until the lumps are removed.
- Finally add the whole corn kernels and the chopped chives.
- Heat a pan on the stove with a little coconut oil.
- When the oil is hot add just enough batter (around ¼ cup batter per fritter) to form two rounds of batter in the pan. Don’t swirl the batter around. It’s okay for them to be quite thick.
- When the batter gets dry along the edges, flip them over. Let them cook each side until browned, pressing down with the spatula so that any uncooked batter in the middle will press out to the sides.
- Repeat until your batter runs out.
- Serve hot or cold with vegan sour cream and/or sweet chili sauce.
Notes
- Yellow cornmeal is also called polenta in Australia and South Africa.
- You can use a different non-dairy milk other than soy milk if you prefer.
- You can use canned or frozen corn. If you’re using canned corn then drain it very well first. If you’re using frozen then let it thaw first and then pat dry. The amount to use if you’re using frozen corn would be 3 cups.
- They are best served hot, crispy and fresh! However, they are good served hot or cold. So if you do have leftovers then keep them refrigerated for 3-4 days and then either enjoy cold or reheat in the microwave or with a little oil in a hot pan. They are also freezer friendly for up to 3 months.
- Nutritional information is for fritters only and excludes vegan sour cream or sweet chili sauce.
- This recipe was first published in July 2016. Now updated with new photos and extra tips.
I have made these twice now. They are so YUMMY.
I added Baby Spinach the second time and its so YUMMY.
Awesome Vicki! Thanks so much for sharing!
This is my go recipe when I have lots of corn. I joined a csa this summer so I made this a lot. My family absolutely loves these. We eat them as they come off the pan. So delicious!! We like savory more than sweet so I cut the sugar and add extra minced onions. They cook up real easy and clean up is a breeze. Thank you!!
Awesome! Thanks so much for the great review Carolyn!
These were easy to make and absolutely delicious. I used Bob’s Red Mill Egg replacer instead of the flax and texture was perfect. Served with both a red pepper Romesco sauce and a cashew dill sauce. The entire batch was gone in one sitting! Thanks for a great recipe.
Wonderful! Thanks so much for the great review Kim!
We added Gherkins finely diced and it was a amazing addition. Great recipe.
Awesome addition! Thanks for sharing Jonny!
Delicious recipe. Easy to prepare and a hearty taste. I served it with Japanese Tonkatsu sauce (it’s a fruit and vegetable sauce) which added a bit of sweetness.
Awesome! Thanks Barbara!
These are so easy to prepare and just delicious. I’ve made them several times now. My husband loves them! Thanks for the recipe.
Awesome Carolyn! Thanks so much for the great review!