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A stack of tofu and corn fritters with some roasted tomatoes on top. There is a few more fritters in the foreground.
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Corn & Tofu Fritters: Gluten Free & Vegan

Delicious and crispy corn fritters made with tofu for added protein and texture. Great for breakfast, brunch or lunch, or just to snack on.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, lunch, Main Course
Cuisine: Mediterranean, Vegan
Diet: Vegan
Servings: 10 fritters
Calories: 160kcal
Author: Louise-Claire Cayzer

Equipment

Ingredients

  • 250 g sweet corn kernels either fresh, frozen or canned
  • 250 g firm tofu grated
  • 100 g green onions
  • 2 tablespoon thyme dried or fresh
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder crushed
  • 1 teaspoon boullion stock powder
  • 90 g chickpea flour
  • 90 g potato starch
  • 80 ml water to bind the fritters
  • 1 teaspoon flakey sea salt
  • 1 teaspoon pepper
  • 350 ml sunflower oil for frying
Metric - American

Instructions

  • Grate the tofu and remove the kernels from the corn cob if using fresh corn on the cob. Finely chop the spring onion.
  • Add the grated tofu, corn, chopped spring onion, chickpea flour, corn starch and all the seasonings to a large bowl and mix.
    250 g sweet corn kernels, 250 g firm tofu, 100 g green onions, 2 tablespoon thyme, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon boullion stock powder, 90 g chickpea flour, 90 g potato starch
  • Add water bit by bit as you mix, until you get a thick, chunky batter that sticks the corn kernels and tofu together in the bowl. If the batter is looking a bit dry, add water tablespoon by tablespoon until it is the desired consistency.
    80 ml water, 1 teaspoon flakey sea salt, 1 teaspoon pepper
  • Use an ice-cream scoop to scoop out portions of the fritters. Roll each between your palms to ensure they stick together.
  • Add the sunflower oil to a frying pan and allow it to get to a medium-high heat. Add the fritters in batches of 3 or 4 to the frying pan and squish down with a spatula so they form flat pancake style shapes.
    350 ml sunflower oil
  • Cook the fritters until crispy on one side, then use a spatula to carefully flip. Cook the other side of the fritter until golden brown.
  • Lay the fritters out on a paper towel or wire rack to allow any excess oil to be removed.
  • Serve with roasted tomatoes and your favourite chili sauce or ketchup.

Notes

Instead of pan frying the tofu corn fritters you can either:
  1. Oven bake: Lay out balls of the fritter mixture on a parchment lined baking tray. Press the fritters down with a spatula and spritz with a little oil. Bake at 180c/360f for 15-20 minutes until golden brown.
  2. Air Fry: On an air fryer rack, gently press down on the fritters to make the fritter shape. Spritz with oil and air fry at 180c/360 for around 10 minutes or until crispy.

Nutrition

Calories: 160kcal | Carbohydrates: 20g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.02mg | Sodium: 299mg | Potassium: 269mg | Fiber: 3g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 1mg