Got Corn? Whip Up a Tasty Batch of These Vegan, Gluten-Free Corn Fritters!

Share some yum!
Print Friendly, PDF & Email

Note: The Happy Gluten-Free Vegan has recently done away with all Google ads. Instead we have created beneficial partnerships with upstanding companies that we believe bring value to our readers. Visiting our partners helps keep the Happy Gluten-Free Vegan free for everybody. 🙂

We recently found ourselves with four ears of corn and no plan for their consumption. Fortunately, we discovered (and modified) a recipe for vegan, gluten-free corn fritters. What a find! These outrageously tasty cakes are crispy on the outside and soft on the inside.

Though we used fresh corn, you can easily make do with frozen or canned. If you do opt for fresh corn, just scrape the kernels from the cobs with a small, sharp knife. The results will be well worth the effort.

The Happy Gluten-Free Vegan is thrilled to partner with No Cow,
the BEST vegan, gluten-free protein bars!

(Read about Anne's hospital stay)

no cow plant based protein bars  



1/2 cup all-purpose, gluten-free flour
1/4 cup cornmeal
1/2 teaspoon aluminum-free baking powder
3/4 teaspoon sea salt
1 teaspoon garlic powder
fresh ground black pepper to taste
1/2 cup plus 1 tablespoon plant milk (we used a mixture of coconut and almond, but any will do. The richer, the better).
1 cup corn (fresh, frozen, or canned)
1/2 cup diced red bell pepper
2 scallions, thinly sliced
1/4 cup chopped Italian parsley
2 teaspoons chopped jalapeno (optional)
dash or two of paprika (optional)
olive oil for frying


We interrupt this content for this brief announcement: PLEASE help keep the Happy Gluten-Free Vegan free with your donation of any amount:
Other Amount:

Get tested for gluten sensitivity at a fully-qualified lab near you,
no doctor visit required, for only $29 through the Happy Gluten-Free Vegan
partnership with HealthLabs!

3 tablespoons vegan mayonnaise
1 tablespoon Dijon mustard
dash or two of fresh ground pepper


Pour flour, cornmeal, garlic powder, baking powder, sea salt, pepper and paprika into a large bowl, and combine ingredients thoroughly. Add the plant milk to the mixture and whisk until smooth. The batter should be thick and creamy, but not runny.

Add the corn, bell pepper, green onions, Italian parsley and optional jalapenos. Continue stirring until you have a nice batter. It will seem a bit loose, but don’t despair. The mixture will thicken and fry up beautifully in your pan.

Heat the olive oil on your stovetop and scoop a few spoonfuls of batter from the bowl. Form them into a round patty in the center of the frying pan. Fry evenly on both sides until the fritter attains a nice brown color and crispy texture on both sides. Repeat until all your batter is gone.

We've partnered with PatchMD to help our readers
access the very best in vitamin and supplement patches!

Shop the best patches at PatchMD


In a small bowl, combine the vegan mayonnaise and Dijon mustard, then toss in a shake or two of fresh ground pepper. Place a big dollop of the sauce on each of your fritters.

Makes about four medium-sized fritters, enough for two hungry people. Though this is technically a side dish, we have been known to enjoy it for dinner with a small salad and a glass of gluten-free beer. Corn has more protein than you might think! Believe it or not, you can freeze these fritters if necessary. But it won’t be necessary, because there won’t be any left.

Print Friendly, PDF & Email
Get our instant download Happy Gluten-Free Vegan cookbook!
50 of our favorite recipes for only $7.99

Check it out here, or download it now!:

Sign up here for the Happy Gluten-Free Vegan's free recipes email!

Like this recipe? Show your appreciation for this free resource and help support us!

Other Amount:

Leave a Reply

Your email address will not be published. Required fields are marked *