Vegan Corn Fritters with Sweet Corn & Zucchini
I call these fresh vegan corn fritters "end of summer deliciousness on a plate." But don't worry, these can be made any time of year with frozen organic sweet corn.
Recipe type: Appetizer
Serves: 6 servings
  • 2 small to medium zucchini, grated
  • 1½ cups sweet organic corn kernels (approximately 2-3 ears cut from the cob) if using frozen, make sure they are thawed
  • ½ cup red onion, chopped
  • ¼-1/2 cup chopped cilantro (or parsley)
  • 1-2 tablespoons chopped jalapeno
  • 2 cloves garlic, grated (optional)
  • 4 tablespoons aquafaba liquid (liquid from cooked chickpeas)
  • ¾ cup chickpea flour
  • ½ teaspoon cumin
  • ½ tsp salt
  • Fresh ground black pepper
  • 2 teaspoons olive oil for sautéing or bake without oil (see note)
  1. Place the grated zucchini in a colander over the sink. Add ½ teaspoon salt and gently toss to combine. Let sit for 10 minutes. Using a clean dish towel, squeeze out the moisture from the zucchini.
  2. In a large bowl, combine the corn, onion, jalapeño,cilantro, zucchini, grated garlic, salt, ground black pepper and aquafaba liquid and toss to mix. Add the flour and toss with your hands making sure everything is evenly coated with flour. The mixture should be a tiny bit damp.
  3. In a large heavy saucepan, heat the oil. Gather the batter into patties about 3 inches in diameter and gently place it in the saute pan. If necessary flatten gently with a spatula.
  4. Saute until golden brown, approximately 2½ minutes on each side.
  5. *You could also bake these on a baking sheet lined in parchment paper. Cook at 375 degrees for approximately 20-25 minutes until golden brown- gently turning once.
  6. Serve with vegan sour cream, salsa or sliced avocado
Recipe by Ordinary Vegan at