Mexican sweetcorn and black bean fritters

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Mexican sweetcorn and black bean fritters

Suitable for vegans
Category Main course
Serves 4
Preparation 15 mins
Cooking 20 mins

Rating: Rated 0 / 5 (0 ratings)

A brunch classic, these Mexican-inspired fritters have less flour and no egg making them lighter and crispier.


  • For the salsa:
  • 4 tsp white wine vinegar
  • 300g mixed tomatoes (at room temperature), roughly chopped
  • 1 large green chilli, deseeded and finely chopped (optional)
  • 400g can black beans, drained and rinsed
  • 2 tsp cumin seeds, roughly crushed
  • 100ml vegetable stock
  • 75ml light olive oil
  • 1 red onion, finely sliced
  • 1 large mango, cubed
  • 2 large handfuls of coriander leaves, chopped
  • For the fritters: 400g sweetcorn (about 3 cobs)
  • 2 cloves garlic, crushed
  • 165g plain flour
  • handful of coriander leaves, finely chopped
  • Extra sides (optional): basmati rice, Mexican chilli sauce, soured cream/Oatly crème fraîche or unsweetened coconut yogurt, guacamole


Stage 1

In a medium bowl, mix the onion for the salsa with the vinegar and a pinch of salt, then set aside to soften.

Stage 2

For the fritters, mix all the ingredients (except the oil) along with some salt and pepper in a bowl until sticky and the veg are well coated.

Stage 3

Heat the oil in large frying pan over a medium heat and fry the fritter mixture in tablespoon portions, spreading to roughly flatten. Turn once golden and crispy (about 2 minutes), then set aside to keep warm while you cook the rest.

Stage 4

Mix the rest of the salsa ingredients with the softened onion and serve with the fritters, basmati rice, chilli sauce, soured cream or yogurt, and guacamole.


Mexican sweetcorn and black bean fritters


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Katy McClelland

Nutritional info

Nutritional values are per serving.

  • Calories: 480g
  • Fat: 17g
  • Saturated fat: 2g
  • Protein: 14g
  • Carbohydrates: 63g
  • Sugars: 13g
  • Fibre: 11g
  • Salt: 0.02g

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