Sweetcorn and Red Pepper Fritters (Vegan Gluten-Free)

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.

I am obsessed with fritters at the moment and I pretty much have these or my Courgette Chickpea Flour Fritters every single day. That’s a lot of fritters, so trust me when I say these are very much newly improved. I first posted these fritters back in March 2020 (hello first lockdown) and they have been in the queue to upgrade for a while. As I will be cooking these at Vegan Life Live this summer (a vegan food festival in London), now is the perfect time to add some new photos and a slightly tweaked recipe.

How delicious are these fritters?

They really are delicious, as I say, I eat them a few times a week. They are:

• Golden and crisp outside
• Tender and soft inside
• Packed with courgette, sweetcorn and pepper
• Lightly spiced and well-seasoned
• Great for a quick breakfast, brunch or lunch
• Easy to make
• Naturally vegan, gluten-free and protein-based
• Packed with flavour

If you already love these fritters, skip ahead to the recipe card below. First, let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredients for these Sweetcorn Red Pepper Fritters are simple:

• Courgette: this is the base for the fritters. Grating the courgette (or zucchini) adds a lot of texture and binding power within the fritters and adds bulk. Make sure to squeeze out as much moisture as you can, otherwise they will turn soggy.
• Chickpea flour: made from 100% chickpeas, this is also known as gram or besan flour and is naturally vegan, gluten-free and a source of protein. It is a great one to bind and thicken batters so I don’t suggest swapping this.
• Buckwheat flour: I love the “nutty” taste of buckwheat flour and the fine texture it adds to batters and recipes. If you don’t have this, plain/GF plain or spelt flour are also good.
• Spices: hot smoked paprika and ground cumin are my go-to flavours for these fritters. If you’re feeling spicy, you can add some chilli flakes and turmeric is great, too.
• Garlic: for flavour. I like to add fresh crushed garlic for an intense flavour.
• Nutritional yeast: this adds a savoury richness to the fritters without making it taste cheesy. If you don’t have any, you can leave this out or swap for 2 tbsp of grated vegan parmesan or grated cheese.
• Baking powder: for the rise. Not that the original recipe did not include this but I prefer the texture with it.
• Plant-based milk: any unsweetened dairy-free milk will work here like soya, almond or coconut (from a carton).
• Water: just a splash to make the batter a bit thinner (it is still thick). Note that the original recipe did not add this.
• Apple cider vinegar: this adds texture to the fritters without adding any sour taste. It is not essential as the original recipe did not use it but I much prefer it with this and it also binds the batter more. The apple cider vinegar reacts with the milk, forming a buttermilk which in turn, binds the ingredients together.
• Sweetcorn: from the tin is best here as it’s plump and sweet. Drain a small tin and add into the mix.
• Red pepper: or you can use any coloured bell pepper. Chop it small and add to the rest of the ingredients.
• Salt and pepper: for flavour.
• Oil: for frying. You can use olive, sunflower, rapeseed or coconut oil, for example. My favourite is olive oil for the flavour.

As for the avocado-tomato salsa:

• Avocado: fresh, ripe avocado is best for cubing and tossing into the salsa.
• Cherry tomatoes: I am so happy it is tomato season as they taste so much better right now. The colour is lovely, too.
• Spring onion: for a little flavour in here. You can use 1/2 red onion diced small, too.
• Lime juice: for tang. Or lemon juice will also work.
• Fresh parsley: or coriander, mint or chive all good fresh herbs to use in the salsa.

Finally, the sour cream:

• Coconut yoghurt: this is the “cream” element of the recipe. The thick, natural unsweetened coconut yoghurt is best here. Or, you can use a dairy-free Greek-style yoghurt.
• Lime juice: this makes it “sour” or lemon juice works, too.
• Hot smoked paprika: for a little heat.

How do I make these Sweetcorn Red Pepper Fritters?

There are only a few steps to make these fritters:

• Grate the courgette: allow to rest and then squeeze out the moisture.
• Stir together all the fritter ingredients: to a thick batter.
• Fold in the vegetables: to make an even mix. Allow to sit for 5-10 minutes while you prepare the other components.
• Make the salsa: stir together all the ingredients.
• Prepare the sour cream: stir the ingredients together till smooth.
• Heat a non-stick pan with oil: and wait till it is hot.
• Add some fritter batter: and form a circle.
• Cover the pan with a lid: for more evenly cooked through fritters.
• Fry for 2 to 3 minutes until golden: and flip over.
• Cook on the second side: and repeat to make all the fritters.
• Plate up the fritters: any which way you like.

Are these Sweetcorn Red Pepper Fritters gluten-free and nut-free?

Yes, as they are, these fritters are free from gluten, if using buckwheat flour as listed. The ingredients are also nut-free, just check your yoghurt.

How long will these keep?

Once made, allow the fritters to cool down and keep in a sealed container for 2-3 days. You can also freeze the fritters (not the salsa or sour cream) for up to 1 month. Allow to thaw at room temperature and heat back up in the pan.

I love these fritters, what other brunch recipes can I make?

I hope you are going to love making and eating these Sweetcorn Red Pepper Fritters and for more inspiration, how about my:

• Vegan Courgette Chickpea Flour Fritters
• Red Pepper and Sun-Dried Tomato Chickpea Shakshuka
• Vegan Pesto Eggs
• Roasted Sticky Potatoes with Tofu Scramble
• Gluten-Free Vegan Buckwheat Bread

I look forward to hearing what you think of these Sweetcorn Red Pepper Fritters so please let me know in the comments below. If you do make the fritters, I’d love to see, so please tag me in them, I am @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With fritters of love x