Sweetcorn fritters

Sweetcorn fritters

I love that these are golden. They have a lovely fresh taste and go well with the spring onion salsa, guacamole and coleslaw. Serve as a main or with burgers as a side.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 6 fritters


  • 100 g sweetcorn frozen is fine, but defrost first
  • 50 g green pepper finely chopped
  • 3 spring onions trimmed and finely sliced
  • 1 egg egg substitute link at the bottom
  • 25 g gluten free self raising flour
  • 10 g tapioca flour or gluten free cornflour
  • 2 tbs chopped fresh coriander
  • 1/2 tsp ground coriander
  • 1/4 tsp turmeric
  • 40 ml almond milk regular or coconut milk as an alternative
  • salt and pepper
  • light in colour olive oil for frying
  • pinch chilli flakes optional


  • After chopping your vegetables, pour some oil into a large frying pan, to a depth of approx 1cm. Heat to medium.
  • Meanwhile put all the ingredients into a bowl, adding the almond milk last. Whisk everything together. Season really well.
  • The oil should be hot now. Using a fairly large spoon, spoon mixture into mounds in the pan. The should fry immediately and spread out. Fry for a couple of minutes each side until golden. Transfer to a warm plate with kitchen paper to blot the oil.
  • Serve immediately.


For an egg free substitute click here

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