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    Home » Appetizers

    Vegan Corn Fritters

    Published: Aug 19, 2020 Updated: Nov 15, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe

    These easy and delicious vegan corn fritters are loaded up with corn and plenty of flavor. Perfect as an appetizer or light meal.

    Stack of vegan corn fritters topped with sour cream and chopped chives.

    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.

    Stack of vegan corn fritters topped with sour cream and chives on a black plate.

    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.
    Collage of two photos showing dry ingredients added to mixing bowl and mixed.
    • 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.
    Two photo collage showing wet ingredients added to dry and mixed into a batter.
    • Now add in whole corn kernels and chopped chives and mix in.
    Two photo collage showing corn kernels and chopped chives added to batter and mixed 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.
    Two photo collage showing batter added to frying pan and then flipped when cooked.
    • 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.
    Two photo collage showing cooked fritter on a spatula and then stacked up on a plate.

    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!

    Corn fritters topped with sour cream and chopped chives.

    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.

    Stack of corn fritters on a black plate, the top fritter cut in half to show the center.

    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.

    Corn fritter on a fork.

    More Delicious Corn Recipes

    1. Vegan Cornbread
    2. Vegan Corn Chowder
    3. Vegan Cornbread Muffins
    4. Black Bean and Corn Salad
    5. Vegan Burrito Bowls
    6. Vegan Stuffed Peppers

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan corn fritters in a stack

    Vegan Corn Fritters

    These easy and delicious vegan corn fritters are loaded up with corn and plenty of flavor. Perfect as an appetizer or light meal.
    5 from 12 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 10
    Calories: 135kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. Yellow cornmeal is also called polenta in Australia and South Africa.
    2. You can use a different non-dairy milk other than soy milk if you prefer.
    3. 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.
    4. 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. 
    5. Nutritional information is for fritters only and excludes vegan sour cream or sweet chili sauce.  
    6. This recipe was first published in July 2016. Now updated with new photos and extra tips.

    Nutrition

    Serving: 1Serve | Calories: 135kcal | Carbohydrates: 24.6g | Protein: 3.4g | Fat: 3.3g | Saturated Fat: 1.2g | Sodium: 336mg | Fiber: 1.8g | Sugar: 5.9g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Vicki says

      November 21, 2022 at 3:34 am

      I have made these twice now. They are so YUMMY.
      I added Baby Spinach the second time and its so YUMMY.

      Reply
      • Alison Andrews says

        November 21, 2022 at 2:18 pm

        Awesome Vicki! Thanks so much for sharing!

        Reply
    2. Carolyn says

      October 07, 2022 at 4:37 pm

      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!!5 stars

      Reply
      • Alison Andrews says

        October 10, 2022 at 8:56 am

        Awesome! Thanks so much for the great review Carolyn!

        Reply
    3. Kim Kouyoumjan says

      May 24, 2022 at 1:23 am

      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.5 stars

      Reply
      • Alison Andrews says

        May 24, 2022 at 1:43 pm

        Wonderful! Thanks so much for the great review Kim!

        Reply
    4. Jonny says

      September 18, 2021 at 12:42 am

      We added Gherkins finely diced and it was a amazing addition. Great recipe.5 stars

      Reply
      • Alison Andrews says

        September 18, 2021 at 1:10 pm

        Awesome addition! Thanks for sharing Jonny!

        Reply
    5. Barbara Nagata says

      July 25, 2021 at 11:09 pm

      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.5 stars

      Reply
      • Alison Andrews says

        July 26, 2021 at 1:30 pm

        Awesome! Thanks Barbara!

        Reply
    6. Carolyn says

      May 06, 2021 at 2:18 am

      These are so easy to prepare and just delicious. I’ve made them several times now. My husband loves them! Thanks for the recipe.5 stars

      Reply
      • Alison Andrews says

        May 06, 2021 at 9:14 am

        Awesome Carolyn! Thanks so much for the great review!

        Reply
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