Description
Delicious and crispy corn fritters served with a zesty jalapeño Greek yogurt sauce, perfect for a snack or appetizer. Made with fresh corn, bell peppers, cilantro, and a blend of spices, these fritters are pan-fried to golden perfection and complemented by a tangy, mildly spicy yogurt dip.
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 ingredients for the yogurt sauce until smooth. Taste and adjust salt and pepper as needed. Cover and refrigerate until ready to serve, 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, black pepper, and beaten eggs. Mix well to incorporate all ingredients evenly. Place the mixture uncovered in the refrigerator while heating the oil.
- Heat the skillet and cook fritters: Heat 2 tablespoons of olive oil in a large skillet over medium heat until hot. Scoop about 3 tablespoons of the corn mixture and place it on the skillet. Gently flatten the mixture with a spatula to form a fritter. Cook without overcrowding the pan.
- Fry the fritters: Cook the fritters for about 3 minutes on one side until golden brown. Flip and cook for an additional 3 minutes on the other side until crisp and cooked through.
- Drain and repeat: Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Continue cooking remaining mixture in batches, adding more oil if necessary.
- Serve: Serve the fritters warm with the prepared jalapeño Greek yogurt sauce. Garnish with flaky sea salt and chopped cilantro, if desired.
- Store leftovers: Refrigerate leftovers for up to 1 week. Reheat in the microwave or in an 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 regain crispiness.
Notes
- You can prepare the yogurt sauce up to 3 days ahead of time; keep refrigerated.
- The corn fritter mixture can be made up to 24 hours in advance, covered and refrigerated. Liquid may separate; stir in a little flour before cooking if needed.
- Use fresh, cooked, frozen (thawed and dried), or canned (drained and patted dry) corn as preferred.
- All-purpose, whole wheat, or gluten-free flour blends can be used. Note that oat or almond flours have not been tested.
- Feel free to substitute or add herbs like basil, parsley, or dill. Smoked paprika can be omitted if you prefer a milder flavor.
- An egg-free version has not been successfully tested.
- Pan-frying on the stove is recommended for crispiness; using an oven or air fryer may result in less crisp fritters and they may fall apart.
- When reheating in an air fryer, lightly grease it and drizzle uncooked fritters with olive oil for best results.
