Description
This recipe for Corn Fritters with Zesty Greek Yogurt Sauce delivers crispy, golden fritters bursting with sweet corn, bell pepper, and a hint of jalapeño heat, served alongside a creamy, tangy yogurt dip perfect for a snack, appetizer, or side dish.
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 until smooth. Taste and 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, combine cooked corn kernels, flour, chopped bell pepper, cilantro, green onion, jalapeño, honey, minced garlic, salt, smoked paprika, ground black pepper, and beaten eggs. Stir just until combined. Set the mixture uncovered in the refrigerator while heating oil.
- Heat the oil: Warm 2 Tablespoons of olive oil in a large skillet over medium heat until hot and shimmering.
- Cook the fritters: Scoop about 3 Tablespoons of the corn mixture for each fritter into the skillet and gently flatten with a spatula. Cook without overcrowding until golden brown on one side, about 3 minutes, then flip and cook for an additional 3 minutes until evenly browned and cooked through. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Repeat with remaining batter, adding more oil if needed.
- Serve: Serve the warm corn fritters with the prepared yogurt sauce, garnished optionally with flaky sea salt and chopped cilantro.
- Storage and reheating: Store leftover fritters in an airtight container 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 preheated oven at 375°F (191°C) on a lined baking sheet for 8–10 minutes.
Notes
- You can make the yogurt sauce up to 3 days ahead; keep refrigerated until use.
- The corn fritter batter can be prepared up to 24 hours in advance; stir in a little flour if moisture separates before cooking.
- Use fresh, frozen (thawed and dried), or canned corn kernels for convenience, but be sure to drain and pat dry to prevent sogginess.
- All-purpose, whole wheat, or gluten-free flour blends can be used; oat or almond flour are not recommended due to texture differences.
- Customize herbs by adding basil, parsley, or dill; smoked paprika can be omitted if preferred.
- An egg-free version has not been tested successfully and may affect binding and texture.
- Cooking on the stovetop is recommended to maintain crispiness; baking or air frying may lead to less crispy or fragile fritters.
- If using an air fryer for reheating, grease the basket and drizzle uncooked fritters with olive oil to prevent sticking and promote crispiness.
Nutrition
- Serving Size: 1 fritter
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
