{Recipe} Corn Fritters and Tartar Sauce (gluten-free, soy-free)


Source: Arbon Publishing

Today, I feature two delicious recipes* from ‘Veganissimo! Beautiful Vegan Food’ by Leigh Drew.

Corn Fritters and Tartar Sauce are gluten-free and soy-free recipes.

Corn Fritters

serves: 12–14 fritters

preparation time: 15 minutes

cooking time: 1 hour



1 1⁄2 cups (10 oz/285 g) corn kernels (fresh or frozen)

1 medium red onion, finely chopped

1 garlic clove, minced

1 medium capsicum (red bell pepper), finely chopped

1 bunch (approx. 4 oz/115 g) coriander (cilantro), finely chopped

1 cup (5 1⁄2 oz/155 g) masa harina or polenta

1⁄2 cup (2 oz/60 g) chickpea flour (garbanzo bean flour)

1 teaspoon salt

1 teaspoon ground black pepper

1 cup (8 fl oz/240 ml) soy-free or soy non-dairy milk

1⁄4 cup (2 fl oz/60 ml) olive oil


1. Preheat the oven to 190°C (375°F). Line a baking/cookie tray with kitchen baking paper.

2. In a large bowl, mix together the corn kernels, red onion, garlic, capsicum (bell pepper), and coriander (cilantro). Stir through the masa harina or polenta, chickpea flour (garbanzo bean flour),salt, and ground black pepper. Pour in the non-dairy milk and olive oil, and mix the ingredients together well. Set the bowl aside.

3. Place a nonstick or cast-iron frying pan over medium heat. Form ½-cup portions of the mixture into patties, and pan fry the fritters in batches of three or four at a time. Cook the fritters for about 5–7 minutes or until they are golden on the underside, flip and fry them for a further 3–5 minutes, and then place the fritters onto the baking/cookie tray. Place the fritters into the oven to bake for 15 minutes or until they are fully cooked and set in the center.

Serve with tartar sauce (recipe to follow).



Source: Arbon Publishing

Tartar Sauce 

Preparation time: 5 minutes, plus overnight soaking of cashews

Cooking time: none

Yields: 2 cups



1 cup (41⁄2 oz/130 g) cashews, soaked overnight and drained

3⁄4 cup (6 fl oz/180 ml) water

1⁄4 cup (2 fl oz/60 ml) white balsamic vinegar

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 garlic clove, minced

1⁄2 teaspoon salt

1⁄2 teaspoon white pepper

1 tablespoon olive oil

1 bunch chives (approx. 1⁄2 oz/15 g), finely chopped

1⁄3 cup (21⁄2 oz/70 g) finely chopped gherkins (cornichons)

1⁄4 cup (11⁄2 oz/45 g) finely chopped capers


Place the cashews, water, white balsamic vinegar, lemon juice, Dijon mustard, garlic, salt, white pepper, and olive oil into a food processor. Blend the ingredients until the sauce is smooth. Pour the sauce into a bowl, and stir through the chives, gherkins (cornichons), and capers.

 Tartar sauce can be used on sandwiches, served with pan-fried or battered tofu, and even offered as a dip.


For my review of Veganissimo! Beautiful Vegan Food, click here.

* The recipes and specified photos are reproduced on Made of Stars with the kind permission of Arbon Publishing, Sydney.

Each Monday I feature a delicious vegan recipe – or two! 

Ally 🙂


About Ally
Mamma. Vegan. I blog at Made of Stars.

10 Responses to {Recipe} Corn Fritters and Tartar Sauce (gluten-free, soy-free)

  1. Yum, I love corn fritters! Yours look so beautiful and colourful x

  2. Laura says:

    Both look delicious! I need that cookbook!

  3. narf77 says:

    Oh YUM! Yum, AND the possibilities! This recipe looks like it could be customised out the wazoo and would be great for our rapidly approaching summer. Cheers for the share Ally and again…YUM! 🙂

  4. andra muhoberac says:

    I have a couple of corn fritter recipes but this one looks the best of all. I do love corn fritters! Thanks for sharing this, Alison.

    By the way, just in case you didn’t know, Masterfoods Tartare Sauce is totally vegan and gluten free (as far as I can decipher) and made in Australia. I love it. I use it as a substitute for mayo in sandwiches and that sort of thing. Thought I’d mention it because I only found out about it a year ago while visiting the Cruelty Free Shop. It never occurred to me to check out the product at the supermarket. 

    Cheers! Love to you and your family!

    • Ally says:

      Oh thanks for the tip Andra! I know what you mean, I didn’t even consider that a store-bought tartare sauce would be vegan.
      I haven’t had homemade corn fritters since my childhood days! I hope you and Larry are well. xxx

  5. Luke says:

    A great looking recipe. I haven’t tried a vegan tartar sauce yet, but this looks too good not to try. Thanks for sharing!

    • Ally says:

      Hi Luke! If you have a chance to try the sauce, I hope you enjoy it. Thanks for dropping by, and for taking the time to leave a comment. 🙂

  6. VegCharlotte says:

    Oh, wow, I’d forgotten about corn fritters. I used to eat them all the time growing up. No cilantro or tartar sauce, but with jalapeno peppers and fresh tomatoes. Oh, yum.

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