Pumpkin & Corn Blinis with Sour Cream


Preparation info

  • Difficulty


  • Makes: about


Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

These are very tasty little canapés or starters. The suggested spoonfuls of batter make 5 cm (2 inch) blinis, but you can make them slightly smaller if you are serving them as finger food.

PREPARATION: 10 minutes
COOKING: 25 minutes


  • 175 g (6 oz) peeled and chopped pumpkin (squash)
  • 125 g ( oz) self-raising flour
  • 1 pinch fine sea salt
  • 1 large pinch grated nutmeg
  • ½ teaspoon baking powder
  • 1 tablespoon vegetable oil, plus extra for frying
  • 250 ml (9 fl oz/1 cup) non-dairy milk
  • 40 g ( oz) sweetcorn kernels from a tin, plus 2 tablespoons extra to serve (optional)
  • sea salt flakes
  • freshly ground black pepper
  • 230 ml ( fl oz) non-dairy sour cream
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice


Steam the pumpkin until very tender and mash or blitz to a smooth purée. Set aside to cool.

Meanwhile, combine the flour, salt, nutmeg and baking powder in a mixing bowl. Make a well in the centre and slowly beat in the vegetable oil and then the milk. Whisk to beat out any lumps. Stir in the pumpkin until completely amalgamated and then add the sweetcorn. Season generously with salt and pepper. Set aside.

Whisk together the sour cream, olive oil, lemon juice and salt and pepper.

Heat a little vegetable oil in a heavy frying pan and wipe out any excess with paper towels. Drop in dessertspoonfuls of the batter and cook for a couple of minutes until golden underneath. Flip and fry for another 30 seconds or until cooked through. Transfer to a warm plate and cover loosely with foil.

Serve the blinis with a spoonful of the sour cream, corn kernels (if using) and some black pepper.