Sweetcorn and Red Pepper Fritters

Sweetcorn and Red Pepper Fritters

A quick and easy vegetable and protein-packed brunch option with lots of warming, fresh flavours. Crispy sweetcorn and red pepper fritters served with cooling and zesty avocado tomato salsa and coconut yoghurt – a deliciously simple vegan and gluten-free meal.

I love brunch as I have said time and time again on here and on my social media channels. It’s my favourite meal to go out for, too. I often opt for savoury meals when I meet friends mid-late morning like avocado toast or scrambled tofu but fritters are a new favourite. These Sweetcorn and Red Pepper Fritters are inspired by a few I’ve tried out in London but, I may be biased, I think mine are better! They are easy, healthy, packed with more vegetables and only a small fraction of the price.

Sweetcorn and Red Pepper Fritters

Sweetcorn and Red Pepper Fritters

I am so excited to be showing these Sweetcorn and Red Pepper Fritters off at Vegan Life Live in London this weekend (March 15th, 2020). I love being able to (hopefully) inspire others to cook plant-based at home and show how easy, cheap and healthy it can be. So, these fritters are easy to make with a few steps and a handful of ingredients. Plus, I love that they are packed with 3 of your 5 a day per serving with an added portion in the salsa – winner, winner!

Sweetcorn and Red Pepper Fritters

Sweetcorn and Red Pepper Fritters

Sweetcorn and Red Pepper Fritters

Sweetcorn and Red Pepper Fritters

The fritters start with grated courgette left to rest in a sieve before squeezing out the excess moisture. This adds great texture to the fritters and please don’t skip this step as otherwise, they will be too wet. Stir in the red pepper and sweetcorn to the fritter batter of GF flour, chickpea flour and plant-based milk. The chickpea flour is also very important here as it thickens well, adds a boost of protein and is naturally gluten-free. The flavours are subtle coming from the paprika, ground cumin, garlic and nutritional yeast – all of which add a Mexican-themed twist to these brunch fritters.

Serve them crispy and stacked high with fresh and vibrant avocado salsa, some cooling coconut yoghurt, chopped herbs and seeds. That’s all there is to it! Leftover fritters can be saved and warmed back through in the pan the following day or eaten cold in a lunchbox, but I find they are best eaten fresh.

Sweetcorn and Red Pepper Fritters

Sweetcorn and Red Pepper Fritters

I hope you will love these Sweetcorn and Red Pepper Fritters and try them out this weekend for brunch with friends and family. They are crisp on the outside with a tender, chunky inside packed with vegetables, plant-protein and healthy fats. They are naturally gluten-free and easy to make in 25 minutes.

If you are looking for more simple savoury brunch recipes, how about my Roasted Sticky Potatoes and Turmeric Scramble, Kale and Mushroom Chickpea Omelette or Cauliflower and Sun-Dried Tomato Breakfast Fritters.

Sweetcorn and Red Pepper Fritters

  • Servings: 2 (makes 10-12 fritters)
  • Difficulty: easy
  • Print

A quick and easy vegetable and protein-packed brunch option with lots of warming, fresh flavours. Crispy sweetcorn and red pepper fritters served with cooling and zesty avocado tomato salsa and coconut yoghurt – a deliciously simple vegan and gluten-free meal.

Ingredients

  • 200g courgette (1 medium size)
  • Salt
  • 40g chickpea flour
  • 40g plain GF flour
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 2 garlic cloves, grated
  • 1 tbsp nutritional yeast, optional
  • 60ml plant-based milk
  • 160g sweetcorn
  • 1 red pepper, finely diced
  • Black pepper
  • Avocado salsa:
  • 1/2 avocado, cubed
  • 100g cherry tomatoes, chopped small
  • 1 spring onion, chopped small
  • ½ lime juice
  • 1 tbsp olive oil
  • Paprika Yoghurt:
  • 100g coconut yoghurt
  • ½ lime, juiced
  • ¼ tsp paprika
  • To serve: seeds, coriander

Directions


1. Grate the courgette and place in a sieve over a bowl. Stir in some salt and allow to sit for 5 minutes. Squeeze out the water with your hands.
2. Stir together the chickpea flour, GF flour, paprika, ground cumin, garlic and nutritional yeast. Stir in the milk, sweetcorn, red pepper and the courgette. Season with black pepper and mix until combined. Leave for 10 minutes.
3. Meanwhile, prepare the avocado salsa by stirring together all the ingredients. Make the paprika yoghurt by stirring together the yoghurt, lime juice, paprika with some salt and black pepper.
4. Heat a large non-stick pan with a little olive oil and use a large tablespoon of fritter mix and form into a circle on the hot pan. Cook for a couple of minutes until golden, carefully flip over and cook until firm and crisp. Repeat to use all the fritter batter.
5. Serve the fritters warm or cold with the avocado salsa, paprika yoghurt, some seeds and fresh coriander.
Sweetcorn and Red Pepper Fritters

Sweetcorn and Red Pepper Fritters

I hope you will enjoy these Sweetcorn and Red Pepper Fritters, let me know what you think in the comments below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With sweetcorn fritter love x

13 thoughts on “Sweetcorn and Red Pepper Fritters

  1. wholesome.sophie says:

    Aww Amy- your Sweetcorn and veggies fritters look so delightful for sure. I am so going to miss you not watching your cooking demo at Vegan life live this weekend. Such a shame it got postponed and splendid photography as well! Looks so fresh and looks easy for beginner cooks like me!!! Hope to see you soon and would love for you to cook above for brunch together heheeh. 🌱😋😀🙉xxxx Saved to my WordPress collection and so sorry for being so late posting

    Like

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