Great for an easy breakfast or brunch, these Sweetcorn Red Pepper Fritters are packed with vegetables, protein and spices. Served with avocado-tomato salsa and homemade sour cream, they are vegan and gluten-free.

Sweetcorn Red Pepper Fritters [Vegan]

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Ingredients

For the Fritters:

  • 1 large courgette, grated (180-200g once grated)
  • 1/3 cup (40g) chickpea flour
  • 1/3 cup (40g) buckwheat or plain/GF flour
  • 1 teaspoon hot smoked paprika
  • 1 teaspoon ground cumin
  • 2 garlic cloves, crushed
  • 2 tablespoons nutritional yeast
  • 1 teaspoon baking powder
  • 1/4 cup (60ml) plant-based milk
  • 2 tablespoons water
  • 1 teaspoon apple cider vinegar
  • 1 cup (160g) sweetcorn (drained weight, 1 small tin)
  • 1 red pepper, small dice
  • Salt and black pepper
  • Oil, for frying

For the Avocado Tomato Salsa:

  • 1/2 avocado, cubed
  • 1/2 cup (100g) cherry tomatoes, chopped small
  • 1 spring onion, chopped small
  • 1/2 lime, juiced
  • 1 tablespoon chopped fresh parsley

For the Sour Cream:

  • 1/2 cup (100g) coconut yogurt
  • 1/2 lime, juiced
  • 1/4 teaspoon hot smoked paprika

To Serve:

  • Seeds, lime wedges, extra herbs

Preparation

  1. Grate the courgette and leave in a sieve over a bowl for 5 minutes then squeeze out the excess water using your hands.
  2. In a mixing bowl add the chickpea flour, buckwheat or plain flour, hot smoked paprika, cumin, garlic, nutritional yeast and baking powder. Whisk to mix.
  3. Pour in the milk, water and apple cider vinegar and whisk to a thick batter.
  4. Add in the courgette, sweetcorn and red pepper and season with salt and pepper. Stir or fold to evenly mix. Leave for 5-10 minutes while you prepare the rest of the recipe.
  5. Make the salsa by stirring together all the ingredients. Also make the sour cream by stirring together the ingredients. Season both with salt and pepper.
  6. Heat a non-stick pan with oil and once hot, add 2-3 tbsp of the fritter mix and form a circle. Cover the pan and allow to cook over a medium-high heat for 2-3 minutes or until golden and crisp underneath. Flip over and cook the second side until crisp and cooked through.
  7. Repeat to make 10-12 fritters.
  8. Serve the fritters warm or cold with the avocado salsa, the sour cream and any other toppings.
  9. Enjoy straight away or keep all the components separately in sealed containers in the fridge for 2-3 days. The fritters can be wrapped well and frozen for up to 1 month.


    About The Author

    Amy Lanza

    See My Recipes

    Amy is the plant-based recipe developer, food and content creator, food stylist and photographer behind Nourishing Amy. She is passionate about food, health and happiness and promotes a mindful balance in life; from kale salads to chocolate cake. She has a flair for food photography in order to bring her recipes to life. Amy has 2 eBooks and her work has been featured on the front covers of Vegan Life Magazine and Plant based Magazine and inside Thrive Mags.

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