We’ve been looking forward to sharing these vegan corn fritters for such a long time! We have gone through many rounds of testing these vegan corn cakes to get them just right. They are the exact balance of spicy, sweet, savoury and crispy to make them the most perfect fritter.
- 1 tbsp ground flaxseed
- 3 tbsp cold water
- 4 Kaffir lime leaves (stems removed)
- 3 cups sweetcorn (from a can or frozen)
- 1 cup plain flour
- 1 tbsp baking powder
- ¾ cup oat milk (unsweetened)
- 4 tbsp red curry paste
- ½ tsp salt
- Vegetable oil for frying (2cm deep in the frying pan)
- Put the ground flaxseed in a small bowl with the water and set aside for a minimum of 10 minutes.
- Chop the kaffir lime leaves into small pieces and remove the stems.
- Place half of the sweetcorn along with all the other ingredients (including the flaxseed mix, but not the oil) in your food processor and blend until well combined and smooth (ish).
- Combine the remaining sweetcorn and the mixture in a large mixing bowl.
- Heat the vegetable oil in a frying pan over a medium heat. Wait for the oil to heat up. There should be about 2cm of oil in the frying pan.
- Each corn fritter will require about 2 heaped tablespoons of sweetcorn mix. You should be able to do 2 or 3 in a medium sized frying pan at once.
- Test that the oil is hot enough with a piece of corn. If it starts to bubble around the edges, it’s ready to go.
- Place the corn mixture into the pan, 2 tablespoons for each fritter. Cook on each side for 3-4 minutes. Flip with a spatula and then repeat on the other side.
- Continue going through this process until all of the mixture is used up. Pat each fritter on a plate lined with kitchen towels to remove excess oil.
- Keep the fritters in the oven on a low temperature until they’re all ready, and enjoy!
- Category: Sides
- Method: Shallow-fry
- Cuisine: Thai
Keywords: vegan corn fritters, sweetcorn fritters, thai corn fritters, vegan corn cakes