Lunch / Indian-inspired
Sweetcorn Chickpea Fritters
Sweetcorn, onion and cilantro fill a warmly spiced chickpea-flour batter. Fry small portions for crisp edges and tender vegan centers.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Whisk chickpea flour, water, cumin, paprika and salt into a thick batter.
Fold in corn, onion and cilantro. Rest for 5 minutes.
Heat some oil in a skillet over medium heat. Drop in heaped spoonfuls and flatten.
Cook for 3–4 minutes per side until browned and firm in the center, adding remaining oil between batches.
0 of 4 steps complete
A little kitchen know-how
- Keep fritters small so the chickpea batter cooks through before the outside darkens.
Make it yours & keep it well
Add finely chopped red pepper in place of half the sweetcorn.
Storage: Refrigerate for 3 days or freeze for 2 months.
Estimated nutrition per serving
350 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days or freeze for 2 months.
Can I adapt this plant-based recipe?
Add finely chopped red pepper in place of half the sweetcorn.
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