the jetty

The Jetty’s Vegan Sweetcorn Fritters with Chimichurri Recipe

Rejoice, our fellow plant-based foodies! This Vegan Sweetcorn Fritters recipe from The Jetty is guaranteed to impress your guests…


½ bunch parsley
½ bunch coriander
2 garlic cloves
½ red chilli
20ml red wine vinegar
Pinch of ground cumin
1 teaspoon dijon mustard
50ml olive oil
2 pinch of salt

2 corn cob
½ red chilli
1 punnet chives
180gm gluten free flour
½ tablespoon horse radish
1 teaspoon baking soda
1 teaspoon salt
185ml soda water


1. Peel the garlic cloves.
2. Combine all ingredients in a blender.
3. Blend until it becomes a paste.


1. Cut the corn off the cob.
2. Dice the red chilli & chives into small pieces.
3. Combine ingredients in a mix bowl.
4. Add flour, horse radish, baking soda & salt.
5. Mix well with a spatula.
6. Add slowly the soda water until it becomes a paste.
7. Heat oil in a pan or fryer.
8. Using two spoons, pick up a ball of mix and lower into the oil.
9. Cook each fritter in the oil until golden brown.
10. Remove from oil and serve into bowl.
11. Top with chimichurri and chopped coriander.

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