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Corn and Bell Pepper Fritters [Vegan]

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These colorful corn fritters are so versatile; they can be made large to be served as an entrée with veggies on the side or as bite-sized morsels topped with cashew sour cream for an appetizer. Sweet corn and red bell pepper are the perfect base for spicy chili pepper and fresh basil, though if you don't have basil, and fresh herb will do. Whether you serve them for dinner or at a party, these crispy fritters will win you (and anyone else who eats them) over.

Corn and Bell Pepper Fritters [Vegan]

This Recipe is :

Dairy Free Vegan



Cook Time



For the Fritters:

  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2 tablespoons coconut oil
  • 2 1/2 cups corn kernels, fresh or frozen (2 corn cobs)
  • 1 cup chickpea flour
  • 1/2 red bell pepper, diced
  • 1 green or red chili, finely chopped
  • 1/2 cup basil, chopped
  • 1 teaspoon sea salt
  • 3/4 cup water

For the Cashew Sour Cream:

  • 1 cup cashews, soaked 2 hours, rinsed and drained
  • 3/4 cup water
  • Rind, juice, and flesh of 1 lemon
  • 4 teaspoons apple cider vinegar
  • 1/2 teaspoon sea salt

For Serving:

  • Cashew sour cream
  • Relish
  • Cherry tomatoes
  • Basil leaves
  • Wilted spinach
  • Pan-fried mushrooms
  • Slow-roasted tomatoes


  1. Pan-fry onion in 1 tablespoon of coconut oil until translucent. In a bowl, mix the onion with all remaining fritter ingredients, sifting in the chickpea flour and adding the water at the end to ensure there are no lumps.
  2. For regular sized fritters, use 1/4 cup scoops of the mixture, and for nibble-sized, use heaped tablespoons. Pan-fry in the remaining 1 tablespoon of coconut oil over medium heat for 3-4 minutes each side, until golden-brown.
  3. For the cashew sour cream, blend all ingredients in a blender or food processor until silky smooth, scraping down the inside of the blender a few times to get a smooth consistency. There should be no lumps of cashews remaining and the mixture should be completely smooth like a regular sour cream.
  4. For nibble-sized fritters, top with dollops of cashew sour cream, relish, halved cherry tomatoes, and extra basil leaves.
  5. To serve as a main, stack 3-4 regular-sized fritters before topping with the cashew sour cream, and then serve with wilted spinach, pan-fried mushrooms, and slow-roasted tomatoes on the side.


You can replace chili peppers with a pinch of chilli powder, if you don't have any fresh chilis on hand.





Wholesome family dinners and decadent gluten-free vegan desserts. Buffy Ellen Gill is the founder of Be Good Organics, a plant-based whole foods blog, community and store. After curing herself of Graves Disease, Buffy founded begoodorganics.com as a way of sharing her knowledge and recipes. Buffy is a specialist in plant-based organic living, and shares her weekly recipes, health and wellness articles and inspiring interviews to an online community of over 100,000.



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0 comments on “Corn and Bell Pepper Fritters [Vegan]”

Click to add comment
1 Years Ago

oh my goodness how is corn gluten free :-(

Natasha Vincent-Smith
30 Jul 2016

Corn is definitely gluten free!

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