Vegan Corn Fritters (Crispy, Savory & Easy)
🌱 Vegan Corn Fritters 🌽
These Vegan Corn Fritters are crispy at the edges and packed with sweet corn, red onion, and herbs. No eggs. No dairy. You mix one bowl, spoon them into a hot pan, and they come out golden — the kind of savory fritter you eat standing at the stove with ketchup.
I love how fast these are. The batter should be thick enough to hold a mound on a spoon. If it runs like soup, add flour. If it won’t drop from the spoon, add a splash of plant milk. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Fritters 💚
- 🌱 Completely vegan
- 🌽 Sweet corn in every bite
- 🧅 Savory red onion
- 🔥 Crispy skillet edges
- 🥣 One-bowl batter
- ⏱️ Weeknight-easy
The Secret to Fritters That Don’t Fall Apart
Chickpea flour or regular flour plus a little plant milk binds without eggs. Don’t crowd the pan. Flip once — twice if you have to, not five times. Medium heat so the center cooks before the outside burns.
Frequently Asked Questions ❓
Fresh, frozen, or canned corn? 🌽
All work. Drain canned corn well. Thaw frozen and pat it dry.
Can I bake them? 🔥
Yes. 400°F (200°C) for 18–22 minutes, flipping once. They won’t be quite as crisp.
What dip should I use? 🍅
Ketchup, vegan mayo, or a spicy yogurt dip.
🌱 Vegan Corn Fritters
Ingredients 🛒
- 2 cups corn kernels
- ½ small red onion, thinly sliced
- ½ cup chickpea flour or all-purpose flour
- ⅓ cup unsweetened plant milk
- 2 tablespoons chopped parsley or green onion
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- Oil, for the pan
Instructions 👩🍳
- Stir corn, onion, flour, plant milk, herbs, paprika, garlic powder, salt, and pepper until thick.
- Heat a thin layer of oil in a skillet over medium.
- Drop ¼-cup scoops into the pan. Flatten slightly.
- Cook 3–4 minutes per side, until deep golden.
- Drain on a rack or paper towel. Serve hot with ketchup.
Nutrition
| Nutrient | Per fritter (1/8) |
|---|---|
| Calories | 95 |
| Protein | 3g |
| Net carbohydrates | 12g |
| Total carbohydrates | 14g |
| Fiber | 2g |
| Total fat | 3g |
| Sodium | 230mg |
Estimates based on corn, onion, and a chickpea-flour batter pan-fried in a little oil. Exact numbers may vary by oil amount.
Notes & Tips 💡
- A pinch of chili flakes in the batter is excellent.
- Keep finished fritters in a 200°F oven so they stay crisp.
- Leftovers reheat in a skillet, not the microwave.
- If the first fritter falls apart, the pan wasn’t hot enough.
These Vegan Corn Fritters are crispy, savory, and packed with corn. A skillet snack that still tastes like dinner. 🌽🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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