Vegan Corn Fritters

Total time40 min

Prep time15 min

Cook time20 min

4.6

(22)

These golden, crispy fritters are packed with sweet corn, smoky paprika, and fresh scallion greens — the kind of snack or side dish that disappears fast no matter who's at the table. The clever trick here is a flax egg: ground flaxseed stirred with water and left to gel for just five minutes, giving the batter exactly the binding power it needs without any animal products. A double hit of corn flavor comes from both whole kernels and fine cornmeal, which also gives each fritter that satisfying crunch on the outside while staying tender in the middle. Everything comes together in one bowl before hitting a hot skillet with olive oil, so the process is genuinely simple and the cleanup is minimal. They cook up beautifully golden in just a few minutes per side, and resting them on a wire rack keeps them crisp instead of steaming themselves soft. Serve them warm with a dollop of vegan sour cream and a handful of fresh chives for a finish that feels a little fancy with almost zero extra effort. This recipe makes four servings, so it's just right for a weeknight appetizer or a casual weekend brunch spread.

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Ingredients

4 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the fritters

2 cups corn kernels, fresh or thawed from frozen
½ cup all-purpose flour
¼ cup fine cornmeal
Chef's tip
Choose fine cornmeal when a smooth texture matters.
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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