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–+ servings
corn fritters

Corn Fritters

You may already know about my love for patties and fritters, but these vegan corn fritters are truly something special! Try them the next time you're craving a quick and easy lunch and you won't regret it!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Choose Serving Size 10

Ingredients 

For the batter:

  • 1 ½ cup sweet corn
  • 2 Tbsp psyllium husks or replace with one egg for non-vegan version
  • 1 tsp green curry paste
  • 1 tsp baking powder
  • 1 cup flour use gluten-free if needed
  • 1 tsp salt
  • ⅓ tsp pepper
  • 1 Tbsp lemon juice
  • ½ tsp garlic powder

Additional ingredients:

  • 1 ½ cup sweet corn
  • ¼ cup cilantro finely chopped
  • 2 Tbsp spring onion finely chopped
  • oil for frying

For serving:

  • ½ cup vegan cheese shredded; or regular cheese for non-vegan version

For the sauce:

  • 1 cup vegan yogurt or regular Greek yogurt for non-vegan version
  • 2 Tbsp tahini
  • 1 Tbsp lemon juice
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp white pepper

Instructions

  • Add all the batter ingredients to a food processor and blend until fully incorporated. Do not overmix.
  • When the batter is ready, set it aside to chill for about 10 minutes.
  • Using a spatula, fold in the reserved add-ins: corn, cilantro, and spring onion.
  • Meanwhile, prepare the yogurt sauce.
  • Add all the sauce ingredients to a bowl and mix with a hand mixer until fully incorporated.
  • Place the sauce in the fridge to chill.
  • Heat a skillet with a little oil over medium heat.
  • Using an ice-cream scoop, drop the batter onto the skillet to form the fritters.
  • Cook on both sides until golden brown, about 5 minutes.
  • Serve with the chilled yogurt sauce. Enjoy!

Notes

Let the batter chill for about 10 minutes so the psyllium can gel and properly bind the fritters. Store any leftovers in an airtight container in the fridge for up to 3 days and reheat in a skillet to keep them crisp.