These healthy Vegan Corn Fritters are made with bell peppers, wholewheat flour and flax eggs. Ready in just 30 minutes, they are lightly pan fried (not deep fried) but still lightly crispy and a delicious savoury brunch. Top with avocado and tomato salsa for a fresh and zesty flavour hit.
Sometimes I’ll go through phases of brunching at home to save money. If you like slow weekend mornings in the kitchen too then you’ll have to try some of my other favourite recipes like my Breakfast Burritos or for something sweet – Chocolate Chia Mousse or Blender Oat Pancakes.
Why You’ll Love these Vegan Corn Fritters
Healthy – these fritters aren’t deep fried, they’re pan fried so less oily than what you might get at a café! They also use whole wheat flour for extra protein and fibre. Plus, if you top them with the avocado and tomato salsa, you’ll also enjoy some extra veggies and healthy fats.
They actually stick together – I was intimidated about making fritters at home, especially vegan ones because I was convinced they would fall apart! But these are so simple and don’t fall apart thanks to the flax eggs and wholemeal flour.
They taste just like regular (non-vegan) fritters – you can’t even taste the flax egg! Just delicious notes of corn, bell peppers and onion.
Affordable – soo much cheaper than paying café brunch prices for fritters, depending on where you live these can be as low as $2.50 per serve!
All the ingredients with specific quantities are listed in the recipe card at the bottom of this post, but here is a shopping list of ingredients to make it extra easy 😊
- Frozen corn
- Red bell pepper
- Green bell pepper
- Red onion
- Unsweetened soy milk
- Flaxseed meal
- Smoked paprika
- Fresh cilantro (coriander)
How to make Vegan Corn Fritters
Making these corn fritters is very simple, and almost identical to making non-vegan fritters. I just swap real eggs for flax eggs. There are detailed instructions in the recipe card at the bottom of this post, but for a step-by-step overview with images, then read on!
Step One: Make your flax eggs by combining flaxseed meal with water and leaving it to sit for a few minutes until thick and gelatinous.
Step Two: Mix your batter. Add all ingredients into a large bowl and mix until combined.
Step Three: Pan fry the fritters with a small drizzle of olive oil in a non-stick pan. Cook for 4 minutes on the first side, then flip and cook for a further 3 minutes until golden on the other side.
Step Four: Serve immediately and top with avocado and tomato salsa for a fresh hit.
Hint: make sure to let the fritters cook through for a good 4 minutes on the first side to avoid them splitting when you flip them or being undercooked in the centre 🙂 also, a non-stick pan is also SO helpful if you are trying to use minimal oil when cooking. I use Anolon pans – they are an investment but serve me so well.
Here are some easy substitutions ideas that would work well with the fritters:
- Different veggies – not a fan of bell peppers? You could try adding any small or finely diced vegetable. Peas, pre-roasted sweet potato or pumpkin, mushrooms or baby spinach would all be delicious. Just make sure you don’t add too much and that the pieces of whatever vegetables you use are finely diced – otherwise the fritters might not hold together.
- Swap out the onion – if you don’t like red onion, you could use pre-cooked caramelised onion for a sweet flavour addition. Or you could omit it altogether, or use diced scallions (spring onion) instead.
- Flour – you can swap out the wholewheat flour for regular plain flour or gluten free flour.
- Milk – use any unsweetened plant-based milk you’d like, I think almond or oat would work well too (although FYI they do have less protein than soy milk). If you’re not vegan, dairy milk is also fine. The only plant milks I wouldn’t recommend though are coconut or rice milk. These tend to impart a sweetness and flavour that don’t taste great in savoury meals.
The fritters are crispiest and have the best texture when enjoyed immediately after pan-frying, but can also be stored in an airtight container in the fridge for up to 3 days. You can also freeze them (they thaw surprisingly well!).
How to reheat these corn fritters
Here are some options for reheating the fritters from chilled (fridge) temperature. You will need to add a little bit of extra time if reheating from frozen.
- Microwave – zap them on high at 30 second intervals until heated through. Keep in mind they will not be as crispy.
- Pan fry – pan fry for 3 minutes on each side with a teaspoon or two of olive oil (just enough so they don’t stick).
- Oven – pop the fritters in the oven on a low temperature (160C/320F) on a lined baking tray until they heat through.
- Air fryer – air fry at 180C/350F for 4 minutes, flipping half way through. This will give the fritters an even crispier texture.
I love these fritters for brunch with the avocado, tomato and coriander salsa as it is so fresh and zesty with lime juice.
Here are some other serving suggestions though – fritters are pretty versatile!
- Side salad – serve the fritters with a big leafy salad in addition to the avo salsa to make them a more lunch style meal (rather than brunch)
- Burger – make the fritters a little bigger when you pan fry them and use them as a burger in a bun! They would be delicious with a slice of cheese and some creamy coleslaw.
- Sandwich filling – load up a salad sandwich with a fritter in the middle for a delicious left-over lunch.
- Finger food – make the fritters a little smaller into bite size patties and serve with hummus for a tasty appetizer. If you’re not worried about a bit of extra oil, you could even deep fry them to make them EXTRA crispy… they would look something like this recipe. Of course, it’s not the healthiest option, but just an idea for a treat 😉
You can use flax eggs at a 1:1 ratio for real eggs. Make a flax egg by combining 1 tbsp of ground flaxseed with 3 tbsp of water and leaving it to sit for 5 minutes until it becomes gelatinous. Then mix into your batter as you would regular eggs.
If your fritters aren’t crispy after pan-frying, it could be because you didn’t use quite enough oil, or the oil wasn’t hot enough. Make sure to allow the oil to heat before placing the batter onto the pan.
If your fritters are falling apart, it could be because you haven’t used enough of a binding ingredient, or you are not allowing the fritter to cook through well enough before flipping. Consider adding an extra flax egg or leaving for a full 4 minutes on the first side or until the fritter is nearly cooked through before flipping.
Watch me make these corn fritters
I hope you enjoy these quick and easy corn fritters. Let me know what you think in the comments below 😊
Easy Vegan Corn Fritters
- 2 cups frozen corn kernels thawed
- 3/4 cup red and green bell pepper finely diced
- 1/2 red onion finely diced
- 1 cup flour whole wheat
- 2 tsp baking powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- cracked pepper to taste
- olive oil for cooking
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 avocado diced
- 1 cup tomato diced
- 1/4 cup fresh coriander leaves roughly chopped
- 1 lime juiced
- Prepare flax eggs by combining ground flaxseed with water, mixing, and leaving to rest for 5 minutes until thick and gelatinous
- Next, combine all ingredients (except oil and salsa items) in a large bowl and mix well.
- Heat a drizzle of olive oil in a large non-stick frypan over medium heat. With wet hands, scoop roughly 1/4 cup of batter from the bowl and shape gently into a pattie and place onto the pan.
- Cook fritters for 4 minutes then flip and cook a further 3 minutes until golden and cooked through. Repeat with the remaining batter and add extra oil as needed.
- Stir salsa ingredients together in a bowl.
- Serve fritters warm or at room temperature, topped with avocado salsa.