Vegan Sweetcorn Fritters

October 12, 2017


These lovely things I first made at Little Kitchen Cookery School in Bristol. They were so delicious that I just had to recreate them at home. It occurred to me that as their particular recipes uses eggs, could I come up with a vegan alternative. Well I've done just that. Simply by replacing the eggs with chia seeds.


I'll admit, the chia seeds do not bind the mixture quite as well as the eggs do but if you're careful and handle delicately they taste just as good. 


Makes 8 fritters



30g of plain flour

1 tbsp of chia seeds

3 tbsp of water

half a tsp of baking powder

175g sweetcorn, divided equally into two portions

Pinch of salt

Pinch of chilli flakes (optional)

Half a tsp of Thyme

1tbsp oil



Simply put all the ingredients into a plastic bowl or jug, except for one portion of the sweetcorn and the oil. Use a hand blender to blend into a paste. Now add the remaining portion of sweetcorn for texture.


Heat the oil in a pan on a medium to high heat and spoon in table spoon size blobs of mixture into the pan. Turn over gently ensuring they keep their shape. Make sure the heat is not too high that the fritters burn whilst also ensuring they are cooked through before plating up. 


Serve with a sweet chilli sauce.

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