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.
Super delicious – really firm and held their shape. I think I’d like to try soaking the cornmeal first next time.
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.
Wonderful to hear that Karen! Thanks a million!
Could I use aquafaba in place of flax egg? These are delicious, but I am just interested to know?
Hi Anna, I’m not sure, I haven’t tried that.
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
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!
This recipe looks good! Could I cook them in a waffle iron instead of frying them in a pan?
I’m not sure actually! But I think that might work!
Is the vegan butter melted before adding to the mixture?
It can be melted or even just softened so that it mixes in easily.
I live in a country without faux eggs….can I use something else?
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.
These look delicious! Could I use frozen corn instead of canned?
thx
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.
These are delicious, thank you!
Awesome! You’re very welcome! 🙂
This was first fritter recipe I used. I liked it a lot
Great! Thanks for posting Bill! 🙂
These look amazing! Have you tried freezing them? Thanks!
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.
Can you substitute soy milk for a different type of non-dairy “milk”?
Most definitely.
These look great ! Could I sub gluten free flour ?
Sure, just make sure you use a gluten-free all purpose baking flour blend.
The corn fritters are delicious
🙂 Glad you liked them Susan!
Simple and delicious!