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Vegan gluten free corn fritters with sugar free sweet chilli sauce :)

This morning I looked in the fridge to discover that someone had transferred a pack of frozen corn kernels from the freezer to the fridge. Ah, the joys of a shared kitchen! Actually, it worked out perfectly seeing as I had absolutely no breakfast or lunch plans, so, taking it to be a sign, I whipped up these corn fritters

vegan and gluten free corn fritters with sweet chilli sauce.. nom

This recipe makes 20 🙂


2.5 cups sweet corn kernels

2 bunches fresh coriander, leaves and stems, finely chopped

1 cup quinoa flour

1 cup white or brown rice flour

1 cup buckwheat flour

3 tspn baking powder

1/4 cup tahini

1/2 tspn hing

1/3 cup ground linseed

2 tbspn egg replacer

1 tspn salt

1/4 tspn black pepper

1/4-1/2 tspn cayenne pepper (depending on how hot you want)

1 cup soy milk

around 2 cups water

a little oil for frying


This is so easy (as is everything I cook!) I literally put the dry ingredients in a bowl together and mixed well, then added wet ingredients and added water until it became a thick batter.-(still pourable, but very thick.) I then greased a frypan, and put the gas on medium heat. I   used a ladle to transfer the batter to the pan, and then once they were golden on one side, I flipped them to the other side. I think each one took about 4 mins to cook.. Then chucked them on a baking tray in a hot (200 degrees) oven for a few mins to crisp up. It was very very quick!

They need to be served right away, while hot, with the sweet chilli sauce recipe underneath 🙂

Sweet, sugar free chilli sauce

Chilli sauces that you can buy are so full of sugar- and fair enough too, the flavour combination of sugar and chilli is a winner. However, for those of us who are sugar free it puts chilli sauce in the “avoid” category, so without further ado, may I introduce 2 minute sugar free chilli sauce!


1 tbspn chilli flakes (dried)

3 cups water

1/3 cup apple cider vinegar

1 Tbspn tamari

12 drops liquid stevia

1/4 tspn hing

1 tbspn paprika

1/4 cup cornflour, mixed to a paste with the same amount of water


Mix everything together except the cornflour mixture and paprika. Put it in a saucepan on the stove and heat until everything is bubbling slightly. Stir in the cornflour (it’ll go orangey-white ish, and thick.) Then, add the paprika, which will bring the colour back to red 🙂 If its too thin for your liking, add some more cornflour paste, and if its too thick, add a little more water.

These two preps took less than half an hr to make, start to finish. 😀


About Madhava.Sangini

Hi, I'm Madhava Sangini. I'm a cook, a naturopath, a Mum, a musician and I practice Bhakti Yoga. I live in rural New Zealand with my husband and 1 year old son. I blog about Vegan/vegetarian cooking, healthy living, conscious parenting, music making, homemaking.... My interests are diverse and this blog is also quite diverse.

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