Sweetcorn Fritters with Avocado, Tomato and “Feta” Salad (Vegan Gluten-Free)

Delicious, smoky and crispy sweetcorn fritters served with a simple avocado, tomato and vegan feta cheese salad. These vegan, gluten-free fritters make for an easy, 20-minute tasty brunch, breakfast or lunch for friends and family.

As you may know, brunch is my favourite meal of the day. Pretty much anything goes… sweet or savoury or even both together. The possibilities are endless and when I go ut for brunch, I tend to opt for something savoury (followed by cake) and for this recipe, I wanted to re-make one of my favourite brunch dishes: sweetcorn fritters.

You can watch the full recipe video here!

These Sweetcorn Fritters with Avocado, Tomato and “Feta” Salad are:

• Packed with protein
• Made from wholesome, plant-based and gluten-free ingredients
• Slightly smoky and warming with paprika and cumin
• Refreshing and light
• Filling and healthy
• Crispy outside and tender inside

They also come together so easily in a blender and a bowl, meaning they are fuss-free and leave you with minimal washing up. Let’s see what goes into these Sweetcorn Fritters and then scroll down for more information on the deliciously fresh Avocado, Tomato and “Feta” Salad.

For the fritters:

• Sweetcorn: half the sweetcorn is blended into the batter while the second half is stirred in at the end for texture. Tinned sweetcorn is perfect here.
• Red onion: I prefer to use red onion for the flavour, but white/brown onion will also work.
• Chickpea flour: this binds the fritters better than regular flour would as it creates a thick, almost gloopy consistency that is perfect for fritters. It also is naturally vegan, gluten-free and high in protein, so I suggest sticking to the chickpea flour – also known as Besan or Gram flour. You can find it cheaply in Asian supermarkets (or the Asian aisle of supermarkets in the UK).
• Smoked paprika: for the lovely warmth and richness. If you don’t have smoked, regular paprika will also work.
• Ground cumin: for flavour and it works so well with the smoked paprika.
• Lemon: this adds a zingy freshness to the fritters.
• Fresh herbs: I like to use parsley as it pairs so well with the smoked paprika and cumin but you could also try fresh coriander and/or fresh mint. The fresh herbs really do elevate these fritters.
• Tahini: this adds to the lovely moist, tender interior and crisp exterior. I find tahini has quite a neutral flavour so it is better than using another nut/seed butter. But you could also use sunflower seed butter or even olive oil.
• Water: to bind the batter. The batter will be thick, so don’t be tempted to add more liquid than necessary.

To make the batter, simply blend together all of the ingredients for the Sweetcorn Fritters with Avocado, Tomato and “Feta” Salad and save half of the sweetcorn for stirring in – this adds great bite and texture. Now leave the batter to rest for 5 minutes while you make the freshest salad. It is so simple and is also great on it’s own as a side salad:

• Tomatoes: I like to use cherry tomatoes and chop them small, and I also prefer to use different coloured tomatoes, if I can find them. 
• Avocado: the riper the better!
• Fresh herbs: I like to use both fresh parsley and fresh mint for the salad as they taste so good together. You could swap one of the herbs for fresh coriander, too, and I can imagine fresh chive would also work well.
• Vegan feta cheese: I love the salty, cheesy taste this adds to the salad and makes it so colourful, too. I used the Greek-Style Crumbles from Follow Your Heart which are brand new and so delicious.
• Lime: or you could use lemon juice, too. This adds freshness and lifts the salad, plus it stops the avocado and herbs from browning.

Toss together the salad ingredients and allow to sit while you fry off the fritters. Then, serve the two side by side, or stacked on top of one another for the tastiest brunch dish. I also love these for breakfast, lunch and dinner, too. While they are great fresh and warm, these Sweetcorn Fritters with Avocado, Tomato and “Feta” Salad is also great for making up large batches and enjoying over the next 1-2 days. You can even freeze the fritters for a rainy day.

If you are looking for more savoury brunch ideas, how about my:

• Vegan Pesto Eggs
• No-Yeast Everything Bagels
• Balsamic Glazed Tempeh Brunch Toast
• Green Shakshuka with Gluten-Free Flatbreads
• Roasted Sticky Potatoes with Turmeric Scramble

Sweetcorn Fritters with Avocado, Tomato and “Feta” Salad (Vegan Gluten-Free)

• Servings: 2 (makes 6)
• Time: 20 minutes
• Difficulty: easy
• Print

Delicious, smoky and crispy sweetcorn fritters served with a simple avocado, tomato and vegan feta cheese salad. These vegan, gluten-free fritters make for an easy, 20-minute tasty brunch, breakfast or lunch for friends and family.

Ingredients

For the Sweetcorn Fritters:
• 200g sweetcorn (tinned and drained)
• 1 small red onion, small dice
• 40g chickpea flour
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ½ lemon, juiced
• 1 small bunch fresh parsley (leaves only)
• 1 tbsp tahini
• 20ml water
• Salt and pepper
For the salad:
• 100g cherry tomatoes, chopped
• 1 avocado, cubed
• 1 small bunch fresh mint, chopped
• 1 small bunch fresh parsley, chopped
• 60g vegan feta cheese, crumbled
• ½ lime, juiced
To serve:
• fresh lime, extra herbs, extra vegan feta cheese crumbles

Directions

1. Add half of the sweetcorn to a food processor or blender with the red onion, chickpea flour, paprika, ground cumin, salt, pepper, lemon juice, fresh parsley, tahini, and water. Blend to a chunky mix.
2. Pour into a bowl and stir in the rest of the sweetcorn. Chill for 5 minutes to thicken.
3. Meanwhile, make the salad: stir together all the ingredients.
4. Heat a frying pan with a little olive oil and add large tablespoon measures of the fritter batter to the pan, working in batches. Allow to fry for 4-5 minutes, until golden and firm and flip over to cook the second side. Continue to make 6 fritters.
5. Serve the fritters warm or cold alongside the salad and any extra toppings. The salad and fritters will keep well in separate containers in the fridge for 2-3 days.

I look forward to hearing what you think of this recipe for Sweetcorn Fritters with Avocado, Tomato and “Feta” Salad so please let me know in the comments below. If you do make them, please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With sweetcorn fritter love x