Sweet and Savoury Apple Corn Fritters

With a spicy persimmon pomegranate mint sauce on a bed of stone fruit and bean sprouts.

Serves 4 | Prep time: 15 mins | Cooking time: 15 mins



  • 1.5 cups flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 3/4 cup soy, almond or oat milk
  • corn of 2 cobs
  • salt to taste
  • 3 Tbsp apple sauce
  • 1 grated apple


  • 4 persimmons
  • 1 lime
  • chilli
  • mint
  • 1 pomegranate

To Serve

  • stone fruit
  • green salad mix
  • fresh lime


  1. Place all the ingredients into a bowl and mix until you achieve a smooth consistency. Add more plant milk if needed.
  2. When ready spoon the mix into a fry pan to create round fritter shapes. Cook until golden brown on both sides.

To make the persimmon pomegranate chilli chutney

  1. Blend the flesh of 4 persimmons with the juice of one lime, a tiny section of a chilli (too much will be overpowering) a multi fingered pinch of mint, until combined. Then add fresh pomegranate and mix through.
  2. Pour over the top of the fritters on a bed of salad and fruit and serve with fresh lime.

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Guest Blogger David Nightingale

Growing up on a small farm in northern Victoria, veganism was the furthest thing from my mind, other than being something I couldn’t spell. I thought the idea of it sounded ridiculous. I was well indoctrinated into the idea that animals are a commodity. See all recipes by David

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