Landscape image of Sweetcorn Red Pepper Fritters

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.

Sweetcorn Red Pepper Fritters with a knife and fork
Sweetcorn Red Pepper Fritters

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.

Close up of Sweetcorn Red Pepper Fritters
Sweetcorn Red Pepper Fritters

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.
Half eaten plate of Sweetcorn Red Pepper Fritters
Sweetcorn Red Pepper Fritters

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.
Three Sweetcorn Red Pepper Fritters on a plate
Sweetcorn Red Pepper Fritters

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.
Close up of a stack of Sweetcorn Red Pepper Fritters
Sweetcorn Red Pepper Fritters

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.

A stack of Sweetcorn Red Pepper Fritters
Sweetcorn Red Pepper Fritters

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:

Sweetcorn Red Pepper Fritters (Vegan Gluten-Free)

  • Servings: 2-3 (makes 10-12 fritters)
  • Difficulty: easy
  • Print

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.

Ingredients

    For the Fritters:
  • 1 large courgette, grated (180-200g once grated)
  • 40g chickpea flour
  • 40g buckwheat or plain/GF flour
  • 1 tsp hot smoked paprika
  • 1 tsp ground cumin
  • 2 garlic cloves, crushed
  • 2 tbsp nutritional yeast
  • 1 tsp baking powder
  • 60ml plant-based milk
  • 2 tbsp water
  • 1 tsp apple cider vinegar
  • 160g sweetcorn (drained weight, 1 small tin)
  • 1 red pepper, small dice
  • Salt and black pepper
  • Oil, for frying
  • For the Avocado Tomato Salsa:
  • ½ avocado, cubed
  • 100g cherry tomatoes, chopped small
  • 1 spring onion, chopped small
  • ½ lime, juiced
  • 1 tbsp chopped fresh parsley
  • For the Sour Cream:
  • 100g coconut yoghurt
  • ½ lime, juiced
  • ¼ tsp hot smoked paprika
  • To serve:
  • Seeds, lime wedges, extra herbs

Directions

  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.
Landscape image of Sweetcorn Red Pepper Fritters
Sweetcorn Red Pepper Fritters

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 TwitterFacebook and Pinterest  – please say hello!

With fritters of love x

16 thoughts on “Sweetcorn and Red Pepper Fritters (Vegan Gluten-Free)

  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

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