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Corn and Carrot Fritters

Prep Time:

30 minutes

Cook Time:

20 minutes


2 Servings

About the Recipe

Perfect for on-the-go lunches or as a sharing plate for Sunday fam dinner.



1x can corn kernels

1 onion, diced

2 garlic cloves, diced

1 tsp paprika

1/2 tsp turmeric

2 carrots, grated

1/4 cup chickpea flour

2 tbsp white spelt flour

Drizzle of olive oil

Salt & pepper


3 tbsp smooth tahini

Juice of 1 lemon

Dash of almond milk

2-3 tbsp coconut yoghurt

Pinch of salt


Blend the corn kernels in a blender until it forms a thick paste.

Cook onion & garlic in a large pan in olive oil for 10 mins. Add paprika, turmeric & grated carrot and continue cooking until carrots are soft.

Mix through the blended corn, chickpea flour & spelt flour until a thick batter forms.

Place in fridge for at least 1-2 hours until the batter has cooled down completely & firmed up. (The longer, the better).

Roll into balls & flatten into patty shapes with your hands.

Fry on a large pan with some olive oil and cook for 4-5 mins per side or until cooked through.

Make your tahini dip by mixing all ingredients together.

Serve fritters on a plate & devour!

Keep in airtight container in the fridge.

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