I don’t know about you but this heat really kills my cooking vibe. I don’t mean that I just can’t cook, but I have no idea WHAT to cook. All I’m thinking about it fresh tomatoes from Spain, basil and corn. I mean I’m totally fine with OD’ing on that, but it’s not very substantial is it. Or is it, maybe if you have enough of it, it’s all the body needs. Ok so maybe chucking some more greens in there is also an option, a grain, some fresh sourdough bread and BOOM.. we may be onto a winner. That, my friends, is exactly how this recipe came about. A few weeks ago it was extremely hot here in a London Town. Going to the shops seemed like the most laborious task and despite it being 7pm, I just wasn’t hungry. Of course the chef in me was like, ‘common Soph, get a grip, let’s make something special’, and special it was indeed.

As kids, we (me and my brother) used to have sweetcorn fritters quite often. Pre vegan days, the egg was what helped bind it altogether. Thinking about it now, minus one time where I didn’t make them, I’ve not had these fritters in a heck of a long time. Over 4 years to be precise, shocking I know. Memories came flooding back as I took the first bite of what seemed to be the most glorious thing at the time. Since then, I have (obviously) tried and tested the recipe a few times and it’s safe to say, I’m hooked. They are super quick to whip up, full of flavour and can be paired with almost anything that takes your fancy. It actually seems weird to me that you’d now even make these with egg, given that these are exactly how I remember them, maybe even better! They cook perfectly, staying moist and flavourful, jeeeez, I am salivating as we speak *type*.

I thought I’d keep the rest of the recipe simple, serving with the easiest salad, slaw type thing and a parsley tofu dressing. The tofu dressing is essentially the same as the sour cream from my last post, but with the addition of parsley and a little less apple cider vinegar. This recipe has actually made an appearence almost every week (some times twice) since I first made it in the first heat wave we had about 2 months ago, awks. Like I said, my cooking vibe/recipe testing has been somewhat lower than usual, so making things like this helps me to get my ‘mojo’ back, or at least give me a good feed FOR SURE.

I hope you guys are enjoying the new re-vamp, if that’s what you can call it + how banging is the recipe card, save, share, print.. bloody marvellous.

Sweetcorn Fritters w/ Crunchy Slaw + A Parsley Tofu Dressing

Print Recipe
Serves: 10 fritters + salad for 4


  • For the Fritters:
  • 3 corn cobs - steamed and kernels removed
  • 1 red pepper - the long sweet ones are great for this recipe
  • 1 red onion - thinly sliced
  • Large handful fresh coriander - finely chopped
  • Large handful fresh parsley
  • 2 cloves garlic
  • 1 cup buckwheat flour
  • 3/4 cup chickpea/corn flour
  • 1 1/4 cup plant milk - I used oat
  • 1/2 tsp paprika
  • Dash cayenne pepper
  • Salt and pepper to taste
  • Baking paper
  • --------
  • For the slaw:
  • 1/2 head red cabbage
  • 1/2 head white cabbage
  • 2 medium celery sticks
  • 4 radish's - thinly sliced
  • 2 medium beetroots - either pre-packed or boiled and sliced thin
  • 4 button mushrooms
  • 1/2 cup edamame beans
  • 1 nectarine
  • Handful of fresh parsley
  • Fresh cress
  • Fresh chives
  • --------
  • Tofu sour cream: fills one small jar (580ml)
  • 300g silken tofu
  • 1 tsp apple cider vinegar
  • 2 tsp Dijon mustard
  • 1 garlic clove – crushed
  • ½ -1 lemon, juiced
  • Pepper
  • Large handful fresh parsley
  • Salt  - try to use either a good quality sea salt or pink Himalayan



Pre heat your oven to 190 degrees celsius.


Now to make your fritter mix. Steam/boil your corn for about 8 minutes (until kernels are cooked). Removed the kernels and put into a bowl along with the rest of the ingredients bar the milk.


Slowly add the milk to the mix, stirring as your do so until the mixture starts to stick together. You may not need all of the milk required. You want the mixture to be slightly loose and sticky, but not watery. Add more buckwheat flour if need be. Season here.


On a baking tray lined with baking/parchment paper, pour some of the mix to make patties. Don't worry about flattening at this stage, as the mixture spreads out when it begins to cook. Depending on the size of your fritters, this will make around 10.


Bake in the oven on the middle shelf for 15-20 minutes, flipping and flattening half way through. You want the mixture to cook all the way through, so be careful not to burn on the top.


Whilst your fritters are cooking, make your tofu dressing and slaw. For the dressing, simply put all of the ingredients into a blender/processor and whizz until thick and creamy. Place in the fridge.


For the slaw, simply finely chop/slice the ingredients, place into a bowl and mix well. Add your tofu dressing; as much as desired and season with salt and pepper if necessary.


Your fritters will now be ready. Serve with the slaw and any other condiments. Here I mashed some avocado with a little salt and pepper, plus a squeeze of lime for the perfect avo smash (obvs).


You could also make these into fritter burgers! Wedge in-between some delicious sourdough bread, add some slaw, some sliced tomato and good old avo smash!