Description
Delicious and crispy corn fritters served with a zesty jalapeño Greek yogurt sauce. These fritters combine fresh corn, bell pepper, and herbs for a flavorful snack or appetizer, perfect for any occasion.
Ingredients
Scale
Jalapeño Greek Yogurt Dip
- 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
Fritters
- 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
For Cooking & Serving
- 2 Tablespoons (30ml) olive oil (or avocado oil, vegetable oil, or coconut oil)
- optional for garnish: flaky sea salt and chopped cilantro
Instructions
- Make the yogurt sauce: Whisk all of the yogurt sauce ingredients together in a bowl until well combined. Taste the sauce, then adjust salt and pepper as needed. Cover and refrigerate until ready to serve, or for up to 3 days.
- Prepare the fritter mixture: In a large bowl, mix together the cooked corn, flour, chopped bell pepper, cilantro, green onion, jalapeño, honey, minced garlic, salt, smoked paprika, black pepper, and beaten eggs. Stir until all ingredients are evenly incorporated. Place the mixture in the refrigerator uncovered while heating the oil to help it firm up slightly.
- Cook the fritters: Heat 2 tablespoons of oil in a large skillet over medium heat. Once hot, scoop about 3 tablespoons of the corn mixture per fritter and place it in the skillet. Gently flatten each scoop with a spatula. Cook the fritters in batches, making sure not to overcrowd the pan. Cook for about 3 minutes until golden brown on one side, then flip and cook for another 3 minutes until golden and cooked through. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
- Serve: Serve the warm corn fritters with the prepared jalapeño Greek yogurt sauce. Garnish with flaky sea salt and chopped cilantro if desired.
- Store leftovers: Keep any leftovers covered in the refrigerator for up to 1 week. Reheat in the microwave or in an air fryer at 375°F (191°C) for 3–4 minutes. Alternatively, reheat in a conventional oven at 375°F (191°C) for 8–10 minutes on a lined baking sheet.
Notes
- You can make the yogurt sauce up to 3 days ahead and refrigerate it covered.
- The fritter mixture can be prepared up to 24 hours in advance; cover tightly and keep refrigerated. Stir in a sprinkle of flour before cooking if liquid pools at the bottom.
- Use fresh, frozen (thawed and patted dry), or canned (drained and patted dry) corn as preferred.
- Flour options include all-purpose, whole wheat, or a gluten-free blend. Oat and almond flours are not recommended.
- Feel free to experiment with herbs like basil, parsley, or dill, and you may omit smoked paprika if desired.
- These fritters rely on eggs for binding and the author has not tested egg-free versions successfully.
- Cooking on the stovetop in a skillet gives the best crispiness; oven or air fryer cooking is less recommended for frying but useful for reheating.
Nutrition
- Serving Size: 1 fritter
- Calories: 110 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
