Name: Corn Fritters with Zesty Greek Yogurt Sauce Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup (120g) plain Greek or regular yogurt (or sour cream); 2 Tablespoons (30ml) olive oil; 2 teaspoons honey; 1 teaspoon apple cider vinegar; 1 teaspoon lime juice; 1/4 teaspoon garlic powder; 1/2 of a jalapeño, finely chopped (seeds and ribs removed); 1/8 teaspoon salt, or more to taste; freshly ground black pepper, to taste; 3 cups cooked corn kernels (from about 4–5 cooked ears of corn); 1 cup (125g) all-purpose flour or whole wheat flour; 1/2 cup (80g) finely chopped bell pepper (any color); 1/4 cup finely chopped cilantro; 1/4 cup finely chopped green onion; 1/2 of a jalapeño, finely chopped (seeds and ribs removed); 2 teaspoons honey; 2 garlic cloves, minced (or 1/2 teaspoon garlic powder); 3/4 teaspoon salt; 1/2 teaspoon smoked paprika; 1/8 teaspoon freshly ground black pepper; 2 large eggs, beaten; 2 Tablespoons (30ml) olive oil (or avocado oil, vegetable oil, or coconut oil); optional for garnish: flaky sea salt and chopped cilantro

There’s something wonderfully satisfying about these crispy, tender little bites. The Corn Fritters with Zesty Greek Yogurt Sauce Recipe combines sweet corn with bright herbs and a kick of jalapeño, all balanced by a creamy tangy yogurt dip – it’s a total winner in my book!

The image shows round corn fritters arranged close together on a white marbled surface. Each fritter has a golden brown, slightly crispy outer layer with visible corn kernels and bits of red pepper and green herbs mixed inside, giving a colorful texture. On top of two fritters, there is a thick dollop of creamy white sauce with tiny green and dark specks, placed right in the center. A wedge of green lime sits at the edge, adding a fresh touch to the scene. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Corn Fritters with Zesty Greek Yogurt Sauce Recipe
Top Tip
How to Serve Corn Fritters with Zesty Greek Yogurt Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Corn Fritters with Zesty Greek Yogurt Sauce Recipe

Why You'll Love This Recipe

I genuinely get excited every time I make this Corn Fritters with Zesty Greek Yogurt Sauce Recipe because it’s so simple to pull off, yet feels a bit special and fresh. These fritters bring a cozy crunch with a burst of flavor from every bite, and that creamy yogurt sauce? Adds the perfect tangy lift.

Fresh and flavorful: The mix of sweet corn, jalapeño, and herbs brings vibrant, fresh flavors to a classic comfort snack.
Quick and easy to make: Just one bowl, few ingredients, and you’re set – perfect for a weeknight or that unexpected craving.
Versatile and customizable: You can swap out herbs, adjust spice levels, or even swap flour types to match your pantry or preferences.
Perfect for sharing: They’re great as appetizers, snacks, or a fun side dish that everyone will reach for again and again.

The image shows a white plate with four golden brown corn fritters that have a rough texture with visible corn kernels, small green herbs, and bits of red pepper mixed throughout. One fritter has a spoonful of white creamy sauce with small green herb pieces on top. A black fork is holding a piece of one fritter dipped in the same white sauce. Two lime wedges sit on the left side of the plate. The plate rests on a white marbled surface, and a small glass jar of extra white sauce is partly visible in the bottom left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is all about balance—sweet corn kernels provide that juicy pop, while the fresh herbs and jalapeños add brightness and a bit of heat. The yogurt sauce complements everything with a cooling tang, making each bite irresistible. Here’s a peek at what’s going into the mix and why each ingredient shines.

Flat lay of bright yellow cooked corn kernels, chopped red and green bell peppers, fresh green cilantro leaves, finely sliced green onions, vibrant green jalapeño pieces, raw brown eggs cracked open showing golden yolks, golden honey drizzles, and a small bowl of creamy white Greek yogurt mixed with tiny jalapeño bits and a splash of lime, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Corn kernels: Fresh, cooked corn has the best natural sweetness and texture, but frozen or canned works fine once drained and dried well.
All-purpose or whole wheat flour: Acts as a binder; whole wheat adds a nuttier flavor, but all-purpose keeps things light.
Bell pepper: Adds crunch and a subtle sweetness that complements the corn.
Cilantro and green onion: Fresh herbs bring color, brightness, and a touch of earthiness.
Jalapeño: For just enough warmth without overpowering, with seeds and ribs removed to control the heat.
Honey: Balances the heat and enhances sweetness naturally.
Garlic cloves (or garlic powder): Adds a savory depth that lingers in the background.
Smoked paprika: Offers a subtle smoky layer that ties the flavors together.
Eggs: Key to binding everything while giving the fritters their fluffy interior.
Greek yogurt: The base for the zesty sauce—it’s creamy, tangy, and pairs perfectly with the spices and jalapeño.
Olive oil: Used both in the sauce and for frying, it’s the flavor and crispness booster.
Apple cider vinegar and lime juice: Bring acidity that brightens the yogurt sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on what I have on hand or my mood. You’re absolutely encouraged to make this Corn Fritters with Zesty Greek Yogurt Sauce Recipe your own—with simple swaps or additions to suit your taste buds!

Variation: When I’m feeling adventurous, I’ll add fresh basil or parsley instead of cilantro to change up the herbal note, and it never disappoints.
Spice level: Want it milder? Leave out the jalapeño in the fritters and add just a tiny bit in the yogurt sauce. Want more heat? Throw in the seeds or add a dash of cayenne.
Gluten-free option: I’ve had success swapping the flour for a gluten-free blend—just be aware it might slightly affect the texture.
Make it vegan-ish: I haven’t tested fully egg-free, but you could try a flax egg and a plant-based yogurt as a substitute; let me know if you try!

Step-by-Step: How I Make Corn Fritters with Zesty Greek Yogurt Sauce Recipe

Step 1: Whisk together your zesty Greek yogurt sauce

Start by mixing all the yogurt sauce ingredients—the olive oil, honey, apple cider vinegar, lime juice, garlic powder, chopped jalapeño, salt, and pepper—until smooth and creamy. Taste and adjust the seasoning. Pop it in the fridge so the flavors meld while you work on the fritters. I like to make this step first because a chilled sauce always feels extra refreshing alongside crispy hot fritters.

Step 2: Mix the corn fritters batter

Combine your cooked corn kernels, flour, chopped bell pepper, cilantro, green onion, jalapeño, honey, garlic, salt, paprika, pepper, and beaten eggs in a large bowl. Stir everything just until mixed; don’t overwork the batter. I usually refrigerate the mixture uncovered for 10-15 minutes while I heat the skillet—this helps the batter settle a bit without losing any moisture.

Step 3: Fry those fritters to golden perfection

Heat your oil in a large skillet over medium heat. When hot, scoop about 3 tablespoons of batter per fritter, gently flattening them in the pan with a spatula. Don’t crowd the skillet; this ensures each one crisps nicely. Cook for about 3 minutes on one side until golden brown, then flip and cook another 3 minutes. Transfer to a paper towel-lined plate to drain excess oil. Repeat until all the batter is used. This step takes a little patience but trust me, the golden, crispy texture is worth it.

Top Tip

Having made this recipe many times, I’ve learned a few key tricks that really elevate your fritters and keep things stress-free in the kitchen.

Cold batter helps: Refrigerating the corn mixture before frying firms it up, making it easier to handle and ensuring the fritters hold together better while cooking.
Don’t overcrowd the pan: Cooking in batches gives you that lovely crisp golden crust instead of steaming the batter, which can make it soggy.
Use fresh corn if possible: Freshly cooked corn kernels bring a natural sweetness and juiciness you can really taste, but frozen and canned work when you’re in a pinch.
Adjust seasoning to taste: I always taste the yogurt sauce before serving because a little extra salt or lime juice can brighten it even more!

How to Serve Corn Fritters with Zesty Greek Yogurt Sauce Recipe

Garnishes

I usually sprinkle flaky sea salt and a handful of chopped cilantro on top right after frying. The flaky salt adds crunch and a burst of savory goodness, while fresh cilantro brings vibrant color and freshness that ties in with the flavors inside the fritters perfectly.

Side Dishes

When serving, I love pairing these with a crisp green salad dressed lightly with lemon or a simple cucumber tomato salad to keep the meal light and fresh. If you want to serve them as part of a bigger spread, chili-lime shrimp or grilled chicken are outstanding partners.

Creative Ways to Present

For a fun party twist, I’ve served these fritters on small skewers or stacked them like a mini burger slider layered with avocado slices and a dollop of sauce. They’re fantastic as finger food and always a hit when presented this way for guests.

Make Ahead and Storage

Storing Leftovers

Leftover fritters store well covered in the fridge for up to a week. I recommend placing them in a single layer with parchment paper in between to keep the crispness intact as much as possible. They’re great to grab for a quick snack or to add to your weekday lunch box.

Freezing

If you want to freeze them, I suggest flash freezing the fritters first on a baking sheet so they don’t stick together. Once frozen, pop them into a freezer bag for up to 1 month. They don’t lose much texture and thaw quickly when you're ready to reheat.

Reheating

To bring back that delicious crispiness, I reheat fritters in an air fryer at 375°F for about 3-4 minutes or bake them in the oven at the same temperature for 8-10 minutes. Microwaving is fine for convenience, but you’ll lose some of the crunch.

Frequently Asked Questions:

Can I use frozen or canned corn for this recipe?

Absolutely! Just be sure to thaw and drain frozen corn well, patting it dry to avoid watery fritters. For canned corn, drain thoroughly and dry similarly. Fresh corn has the best flavor, but these alternatives work well in a pinch.

How spicy are the jalapeños in this recipe?

The jalapeño adds a moderate, pleasant heat that complements the sweetness of the corn. By removing the seeds and ribs, the spiciness is toned down to be approachable for most palates. You can adjust by adding or removing seeds or omit jalapeño altogether if you prefer milder fritters.

Can I make these fritters gluten-free?

Yes! Replacing the all-purpose flour with a gluten-free flour blend works well—just be aware your fritters might have a slightly different texture. I haven’t tested oat or almond flour for this recipe, so if you try those, let me know how it goes!

What’s the best way to reheat leftover fritters?

I recommend reheating fritters in an air fryer or oven to keep them crispy: about 3-4 minutes in an air fryer at 375°F or 8-10 minutes in a 375°F oven. Microwaving is faster but softens the crispy exterior.

Final Thoughts

Making this Corn Fritters with Zesty Greek Yogurt Sauce Recipe always feels like a mini celebration in my kitchen. The way those crisp edges contrast with the creamy sauce and fresh herbs is just pure joy. I hope you enjoy making and sharing these fritters as much as I do—they’re a reliable crowd-pleaser that’s as fun to eat as they are to cook!