Gluten Free Vegan Corn Fritters

Total time40 min

Prep time15 min

Cook time20 min

Sweet corn kernels and smoky paprika come together in a thick, scoopable batter that fries up into golden, crisp-edged rounds with a tender center. Sliced scallions add a fresh bite in every fritter, while a flax-and-water gel keeps everything bound together without any egg in sight. Pan-fried in olive oil until deeply browned, these hold their crisp texture beautifully on a wire rack instead of going soft and soggy. A dollop of vegan sour cream and a scatter of chives finish things off for a snack or side that feels like a special weekend project. These fritters are a genuinely solid pick for a gluten free spread, delivering all the crunch and corn-forward flavor you want without any fuss.

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Ingredients

4 servings

For the flax egg

For the fritters

2 cups corn kernels, fresh or thawed from frozen
½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup fine cornmeal
1 tsp baking powder
½ tsp fine salt
¼ tsp black pepper
½ tsp smoked paprika
3 scallions, thinly sliced (green tops only)
¼ cup unsweetened plant-based milk
3 tbsp olive oil, divided

For serving

vegan sour cream, for serving (optional)
fresh chives or scallion greens, thinly sliced, for serving (optional)

Instructions

1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, and smoked paprika.

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