Vegan corn fritters with aquafaba aioli being poured on top

Vegan Corn Fritters with Aquafaba Aioli

These vegan corn fritters are the perfect summer meal, made with sweet potatoes, green onions, and cilantro - and all topped off with an aquafaba aioli!

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 fritters
Calories 129 kcal
Author Snacking in Sneakers



  • 2 medium sweet potatoes
  • 2 ears of corn (remove corn from cob)
  • 2 green onions, chopped
  • 1 Small handful of cilantro, chopped
  • 1/2 cup yellow cornmeal
  • 1/4 cup flour (if gluten free, sub a GF all purpose flour)
  • 1/4 cup almond milk (or regular milk if you don't have any dietary limitations)
  • 1.5 tsp cumin
  • 1/4 to 1/2 tsp salt (to taste)
  • 1/8 to 1/4 tsp cayenne (to taste)
  • ¼ cup oil, divided in half

Aquafaba Aioli

  • 1/3 cup liquid from a can of chickpeas (or white beans, or cannellini beans (I admittedly don’t usually measure this and just use whatever liquid is in there.  Put the beans in a tupperware to use another time!)
  • 1 tsp apple cider vinegar
  • 1 tsp spicy brown mustard
  • pinch of salt
  • 1/2 to 3/4 cup oil of choice (you can use what you'd prefer but it should be a liquid, not solid, oil)
  • 2 cloves of garlic, minced
  • 1 small handful of cilantro, chopped


  1. Poke a few holes in the sweet potatoes with a fork and place them in a bowl. Cover with a wet paper towel and place in the microwave for 6-10 minutes (depending on the size of the potatoes and strength of your microwave). Remove when sweet potatoes are tender and let cool.
  2. While potatoes are cooking, whip up your aquafaba aioli. Place liquid from beans, vinegar, mustard, and pinch of salt in a cup that fits your immersion blender (or a regular blender would work fine too – just more to clean up!).  Blend, and then add in oil at a trickling pace while continuing to blend.  Add as much oil as you need to get a creamy dressing-like consistency (but thinner than mayo).  Stir in garlic and cilantro and set aside in the fridge.
  3. Combine corn, green onions, cilantro, cornmeal, flour, almond milk, cumin, salt, and cayenne in a mixing bowl. Add flesh from sweet potatoes.  Mix until combined.
  4. To pan fry: Add 1/8 cup oil to a frying pan at medium heat. When oil is hot, shape the sweet potato and corn mixture into patties and place in the pan.  I recommend working in two batches – don’t overcrowd the pan.  Cook for approximately 2-4 minutes on each side, until golden brown.  Remove and place on a plate lined with paper towels to absorb excess oil.  Place remaining oil in pan and cook second batch.
  5. Top sweet potato and corn fritters with your aquafaba aioi and enjoy!

Recipe Notes


Nutrition Analysis (approximate per fritter – does not include aioli*):

129 calories, 6 g fat, 1 g sat fat, 74 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g protein Vitamin A: 90%, Vitamin C: 11%, Calcium: 2%, Iron:3%


*I didn’t add up the aioli nutrition facts since it varies based on how much oil you add in for the consistency you desire, as well as the fact that I have yet to see a nutrition analysis on just the liquid in the can of beans.  I think it’s safe to assume that a tablespoon would be similar to a tablespoon of mayo – about 90 calories.  Therefore, each fritter plus a tablespoon of aioli would be about 220 calories.