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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 minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes 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. Tracy says

      April 25, 2021 at 5:24 pm

      Super delicious – really firm and held their shape. I think I’d like to try soaking the cornmeal first next time.5 stars

      Reply
    2. Karen says

      December 28, 2020 at 12:53 am

      Yum! Yum! Yum! These fritters are easy, quick, and delicious. I used a gf flour blend, and left out the chives. They paired perfectly with a pot of 15 bean soup. Thank you for the recipe. I’ll be using it again for sure.5 stars

      Reply
      • Alison Andrews says

        December 28, 2020 at 10:09 am

        Wonderful to hear that Karen! Thanks a million!

        Reply
    3. Anna says

      August 20, 2020 at 2:26 pm

      Could I use aquafaba in place of flax egg? These are delicious, but I am just interested to know?5 stars

      Reply
      • Alison Andrews says

        August 21, 2020 at 9:05 am

        Hi Anna, I’m not sure, I haven’t tried that.

        Reply
    4. Serena Lindeman says

      August 19, 2020 at 11:07 pm

      Hi Alison, This looks interesting, I have not come across vegan butter before. Can you please tell me what that is? Many thanks, Best wishes, Serena

      Reply
      • Alison Andrews says

        August 20, 2020 at 9:26 am

        Hi Serena, it’s a ‘butter’ made from plant oils. If you’re in the USA then Earth Balance is a popular brand and they have the spread (tub) versions as well as the sticks. If you don’t have vegan made products you can also use a dairy-free margarine which also works just fine. We also have a homemade vegan butter recipe!

        Reply
    5. Cherie says

      August 19, 2020 at 7:24 pm

      This recipe looks good! Could I cook them in a waffle iron instead of frying them in a pan?

      Reply
      • Alison Andrews says

        August 20, 2020 at 9:24 am

        I’m not sure actually! But I think that might work!

        Reply
    6. Anne-Marie. Dymond says

      May 11, 2020 at 9:30 am

      Is the vegan butter melted before adding to the mixture?

      Reply
      • Alison Andrews says

        May 11, 2020 at 1:24 pm

        It can be melted or even just softened so that it mixes in easily.

        Reply
    7. Kristine says

      January 06, 2019 at 6:53 am

      I live in a country without faux eggs….can I use something else?

      Reply
      • Alison Andrews says

        January 06, 2019 at 11:04 am

        You can’t get flaxseeds at all there? If you can get whole flaxseeds you can place them into the blender and pulse blend to get ground flaxseed meal which is what you use for a flax egg. But if you can’t get flaxseeds at all then you could probably leave it out, just add in a small amount (up to 3 Tbsp) extra soy milk to account for the loss of moisture from the flax egg.

        Reply
    8. carrie says

      May 01, 2018 at 4:28 pm

      These look delicious! Could I use frozen corn instead of canned?
      thx

      Reply
      • Alison Andrews says

        May 02, 2018 at 9:59 am

        Hi Carrie, I think it should be okay, let it thaw first. Roughly a cup and half of frozen corn should equal a can of drained corn, so 3 cups total should do it.

        Reply
    9. Genelle says

      March 11, 2018 at 6:59 am

      These are delicious, thank you!5 stars

      Reply
      • Alison Andrews says

        March 11, 2018 at 10:48 am

        Awesome! You’re very welcome! 🙂

        Reply
    10. Bill says

      January 22, 2018 at 4:23 am

      This was first fritter recipe I used. I liked it a lot5 stars

      Reply
      • Alison Andrews says

        January 22, 2018 at 6:53 am

        Great! Thanks for posting Bill! 🙂

        Reply
    11. Shelley says

      April 01, 2017 at 1:25 pm

      These look amazing! Have you tried freezing them? Thanks!

      Reply
      • Alison Andrews says

        April 02, 2017 at 11:42 am

        Hi Shelley! I haven’t tried freezing them yet but they would absolutely be suitable for it. Just separate them with some parchment paper or wrap them individually so they’re easy to get out again, and put them in a freezer safe container or freezer bag to freeze. Allow to thaw and then reheat.

        Reply
    12. Nicole says

      January 18, 2017 at 8:29 pm

      Can you substitute soy milk for a different type of non-dairy “milk”?

      Reply
      • Alison Andrews says

        January 19, 2017 at 7:02 am

        Most definitely.

        Reply
    13. Kellie says

      November 11, 2016 at 12:12 am

      These look great ! Could I sub gluten free flour ?

      Reply
      • Alison Andrews says

        November 11, 2016 at 6:10 am

        Sure, just make sure you use a gluten-free all purpose baking flour blend.

        Reply
    14. Susan says

      September 09, 2016 at 6:59 am

      The corn fritters are delicious

      Reply
      • Alison Andrews says

        September 09, 2016 at 6:53 pm

        🙂 Glad you liked them Susan!

        Reply
    15. Anna Andrews says

      July 27, 2016 at 9:07 am

      Simple and delicious!5 stars

      Reply
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    5 from 12 votes (1 rating without comment)

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