Pumpkin and sweetcorn fritters

Make these in mini as tasty starters and canapes, or double the suggested batter mix to turn them into a main. 

Makes: 15 mini fritters or 7 larger

Preparation: 10- 15 minutes

Cooking time: 25 minutes



pumpkin and sweetcorn fritters


  • 175g peeled and chopped pumpkin ( pumpkin can be substituted for squash)
  • 125g self-raising flour
  • 250ml non- dairy milk (we suggest hemp or oat as the most sustainable options in the UK)
  • 40g tinned sweetcorn (leave a few spoonfuls aside for serving)
  • Spring onion (optional)
  • 1 pinch grated nutmeg
  • 1/2 teaspoon baking bowder
  • 1 tablespoon vegetable oil
  • 230ml Rubies in the Rubble Aquafaba mayo
  • Salt and pepper to taste




  1. Steam the pumpkin until tender then mash or use blender to blitz to a smooth puree. Set aside to cool
  2. Combine flour, pinch of salt, nutmeg and baking powder in a mixing bowl. Make a well in the centre and slowly beat in oil and milk. Whisk until all lumps have gone. 
  3. Stir in the pumpkin and then add the sweetcorn and spring onion if using. Season to taste with salt and pepper and set aside.
  4. Whisk together the mayo, olive oil, lemon juice and salt and pepper to taste
  5. Heat a little oil in a frying pan and drop dessert spoonfuls of the batter (x2 if making this for a main) and cook for a couple of minutes. Once golden underneath, flip and fry for approx a further 30 seconds until cooked through.
  6. Serve each fritter with a spoonful of the mayo mix, the spare corn and some black pepper

If serving as a main, we recommend a tossed kale and paprika salad to accompany.