Description
Delicious and crispy corn fritters served with a zesty jalapeño Greek yogurt sauce. These fritters are packed with fresh corn, bell pepper, cilantro, and a hint of smoky paprika. Perfect as a snack or appetizer, they come together quickly and are best cooked on the stovetop for maximum crispiness.
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 together all the yogurt sauce ingredients in a bowl until smooth. Taste and adjust salt and pepper as needed. Cover and refrigerate until ready to serve, or up to 3 days.
- Prepare the fritter mixture: In a large bowl, combine all fritter ingredients thoroughly. Set the bowl uncovered in the refrigerator while you heat the oil.
- Heat the oil: Warm the olive oil in a large skillet over medium heat until hot but not smoking.
- Cook the fritters: Scoop about 3 tablespoons of the corn mixture and place it onto the hot skillet. Gently flatten it with a spatula. Repeat with a few more fritters, making sure not to overcrowd the pan. Cook each side for about 3 minutes until golden brown and crispy. Transfer cooked fritters to a paper towel-lined plate. Continue with the remaining batter.
- Serve: Serve the warm fritters topped with the zesty yogurt sauce and optional garnishes like flaky sea salt and chopped cilantro.
- Storage & Reheating: Store leftovers in the refrigerator for up to 1 week. Reheat in the microwave or air fryer at 375°F (191°C) for 3–4 minutes. Alternatively, bake on a lined baking sheet at 375°F (191°C) for 8–10 minutes to restore crispiness.
Notes
- You can make the yogurt sauce up to 3 days in advance and refrigerate it.
- The corn fritter mixture can be prepared up to 24 hours ahead and refrigerated; stir in a little flour before cooking if liquid separates.
- Frozen or canned corn can be used as substitutes; just thaw and drain well and pat dry.
- All-purpose, whole wheat, or gluten-free flour blends work well for the fritters; oat and almond flour have not been tested.
- Feel free to customize herbs and spices, such as adding basil, parsley, or dill, or omitting smoked paprika.
- Cooking on the stovetop gives the best crispiness; baking or air frying may cause the fritters to be less crispy and more fragile.
- Use a good quality non-stick or cast iron skillet for best results.
- Egg-free versions have not been tested and may affect binding and texture.
Nutrition
- Serving Size: 1 fritter
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
