Sweetcorn fritters recipe (Vegan and gluten free)

Egg free sweetcorn and spinach fritter recipe

The taste of these sweetcorn and spinach fritters are out of this world!

A golden crispy corn coating, lightly fried, juicy sweetcorn filling seasoned to perfection, Chef Jeena sweetcorn fritter recipe is very delicious indeed.

Using simple household ingredients Chef makes sweetcorn fritters that are packed with healthy vegetables and taste wonderful.

This is not only an egg free sweetcorn fritter recipe but it is a gluten free recipe and a fully vegan recipe.

Chefs sweetcorn fritters can be served with mashed potato or bread.

Ingredients for eggless sweetcorn fritters

300g Frozen sweetcorn
8 Balls frozen spinach (small balls)
1/2 Onion (diced small)
2 Small red peppers/capsicums (diced small)
1-2 Garlic cloves (minced)
2 Pinch dried parsley
Salt to season
2 Cups cornflakes
1/2 Pack silken tofu or 2 large heaped tablespoons
2 Tbsp Soya yogurt
1/2 tsp Chef Jeenas Mild curry powder

Chefs sweetcorn fritters taste fabulous with mashed potatoes.



Would you like a taste?

Or maybe with a big dollop of vegan mayonnaise?

How to make vegan sweetcorn fritters


Place the cornflakes into a blender and grind to a powder.

Place the frozen sweetcorn into a bowl and cover with boiling water.

Place the frozen spinach into a separate bowl from the sweetcorn and pour boiling water over.

Leave to defrost while you carry on with the sweetcorn fritter recipe.

Very lightly fry the onion and red pepper until they soften on a low to medium heat.

Add the garlic stir and cook for a few more minutes, add the curry powder stir well cook for two minutes then turn off the heat.

Drain the sweetcorn into a sieve, place the sweetcorn into a clean towel and gently squeeze to remove excess water.

Repeat the process with the spinach, be sure that the spinach does not contain excess water or else the fritters will fall apart when cooking.

Place the onions and peppers, sweetcorn and spinach into a mixing bowl. Add a little salt to season mix.

Add the silken tofu, mix well.

The tofu should be in tiny lumps not smooth.

Add two teaspoons of the ground cornflakes, mix well.

Add the two tablespoons of yogurt and two more teaspoons of the ground cornflakes, add more salt to season if needed and mix well.

Sprinkle ground cornflakes over a tray.

Place a cooking ring (with short sides) onto the tray and fill with the sweetcorn fritter mixture using a spoon, make sure the top is flat.

Sprinkle the top of the fritters with ground cornflakes.

Drizzle some oil into a large frying pan, carefully place each sweetcorn fritter into the pan using a flat spatula.

Leave a lot of space between each fritter in the pan or else when it comes to turning the fritters over there may not be enough room.

Fry for a few minutes on each side until golden brown on the edges and heated through.

Two spatulas can be used to help turn over the fritters, you can slide the fritter off one spatula as the other helps pick it up.

Serve Chef Jeenas sweetcorn fritters with mashed potato or with bread, mayonnaise and other sauces.

See Chef Jeenas vegan recipes for more step-by-step pictures.