Weekend brunch: Sweetcorn and chive fritters


A super-easy brunch or snack, mostly made from store-cupboard ingredients for the kinda day when you really don’t want to have to venture outside! 


I meant to set this up to post while I was away but then got a bit snowed under with work and so it ended up having to wait until I got back! Anyway if you are having a relaxed weekend at home, then this is pretty perfect!! It is another fritter-based, easy as hell, gluten-free, vegan junkfood recipe that takes minutes to make and is pretty easy to make from a quick rummage in the store cupboard and freezer. And that makes it a great weekend brunch, because who wants to spend the start to their weekend slaving over a hot stove? I know you have better things to do… Fritters that give you more time for fun!! And let’s face it, today isn’t the kind of day for too much standing around outside!

I’m not about to pretend that frying these in coconut oil makes these some kind of shiny new health food, this is fried! The coconut oil is bringing a whole load of flavour to the party, and it’s a flavour that works well with sweetcorn and sweet chilli sauce. Some fresh coriander would be really nice in there too if you have some to hand!


Did I also mention these are delicious? If you don’t have chives but have coriander/cilantro instead then that would also work really well here too!


Sweetcorn and Chive Fritters

(gluten-free, vegan)

  • 4tbsp gluten-free plain flour
  • 2tbsp ground rice
  • 1tbsp tapioca flour
  • 160g drained tinned sweetcorn, or defrosted frozen sweetcorn
  • 3tbsp finely chopped chives
  • Quarter of a regular-sized white onion, finely diced
  • Black pepper
  • Coconut oil to fry
  • Gluten-free sweet chilli sauce to serve


  1. Mix together the flours, ground rice, sweetcorn, onion, 2tbsp of the chives and black pepper to season, and add water slowly – you only need a tiny amount, so use a shot glass to add it if you like! The batter just needs to coat the corn, it doesn’t want to be too runny!
  2. Heat the coconut oil to fry the fritters, if you have a griddle or a big enough pan then you can make them in 1 batch, each fritter starting life as a heaped tablespoon of the mix, put it into the oil and flatten it down, then just cook until golden on each side and you’re good to go. If pan-space is limited then then cook the first batch until it’s a little bit under, and pop under a medium grill to finish while the second batch gets underway.
  3. Once they are ready, pat off excess oil (if you have some finishing under the grill, only do this when you are ready to plate, or you will end up with dry fritters, and that does not sound delicious!), garnish with the remaining chives and serve with gluten free sweet chilli sauce.


This gives you enough fritters for 2 people as a decent brunch, or 3-4 people if you are making them as snacks.

Not all sweet chilli sauce is gluten free, or vegan particularly some of the ones sold in Asian supermarkets, so check the label! I was pretty sad when my sauce collection got purged, but you gotta do what you gotta do! What sauces and condiments do you miss out on if you have had to go gluten-free?


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