Vegan Sweetcorn Fritters + Summer Peach Salsa

vegan sweetcorn fritters and summer peach salsa

This is the definition of a perfect lunch – at least it is for me! I’ve been making variations of sweetcorn fritters since I was a teenager, and I can’t think why it’s taken me so long to share this easy recipe here. My daughter loves them too, although she  is more likely to eat them with beans than salsa. They are so easy to make and quite addictive. As a vegetarian I always used an egg and dairy milk to make these (and you could still do that if you wanted to) but I’ve found there is absolutely no difference whatsoever when using a flax ‘egg’ (not scary I promise – you can find ground/milled flaxseed just about everywhere) and non-dairy milk. They still take mere minutes to prepare and still taste perfect! Today, I whipped up a salsa to accompany them and decided to add a peach at the last second – wow! I loved the combination of sweet and sour and will definitely make this sunny salsa again very soon. This makes about 8 or 9 fritters – depending how big you make them – and can feed 2-3 people (served with a big salad etc). But I could probably eat a whole batch all by myself in one sitting. The perfect summer lunch? Probably.

Sweetcorn Fritters:
1 flax egg (see instructions below)
1 x 325g can of sweetcorn (225g drained weight approx)
85g plain flour
30g fine cornmeal (polenta)
1/2 tsp baking powder
1/4 tsp salt
Pinch of pepper
225ml non-dairy milk (any unsweetened kind)
A little oil or oil-spray for frying

To make the flax egg: In a small bowl, combine 1 tbsp ground flaxseed/linseed (they are the same thing) with 45ml (3 tbsp) recently-boiled water. Set aside for about five minutes or until it looks gloopy. You can find flax/linseeed in most supermarkets and health stores. You need the one labelled ‘ground’ or ‘milled’. As well as providing omega-3 and fibre, a flax egg has terrific binding properties and is a perfect egg replacement in batters like this.

Meanwhile, rinse and drain the sweetcorn (you’ll need about 225g. If using frozen, pour boiled water over to defrost then continue).

In a large jug or a mixing bowl, stir together the dry ingredients, then add the milk. Whisk by hand until you have a nice batter (aim for relatively lump-free, but don’t fuss over it) then add the flax egg. Mix thoroughly then stir in the sweetcorn. Use a 1/4 cup to measure out the batter and fry individually in a small frying pan on a low-ish heat for a couple of minutes on each side, or until cooked through. Pierce with a fork to check if there is any runny batter remaining in the centres – if there is, just keep frying for another minute. They don’t take long. Serve hot, room temperature or cold the next day – it’s up to you, but they are at their best when freshly made.

Summer Peach Salsa:
Half an onion (red if you’ve got it)
One very ripe peach, de-stoned (mango is fine too!)
A large handful of cherry tomatoes
About a tablespoon of coriander leaves (some people prefer mint for fruity salsa)
1 tbsp lime juice
1/4 tsp chilli powder
Pinch of salt

Place everything in a food processor and pulse a few times until it’s your kind of chunky. Or, chop everything up by hand and combine. Add a little extra salt/lime/chilli as you please. Eat immediately or store in the fridge for a day or two – the flavours really come out after it’s had a chance to sit for a while.

vegan sweetcorn fritters and summer peach salsa


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