Description
Delicious and crispy corn fritters paired with a zesty jalapeño Greek yogurt sauce, perfect as a snack or appetizer. These golden fritters combine fresh corn, bell pepper, herbs, and spices, cooked to perfection in a skillet, and served with a tangy and slightly spicy yogurt dip that complements the flavors beautifully.
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
- 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 until well combined. Taste and adjust salt and pepper as needed. Cover and refrigerate until ready to serve or for up to 3 days for best flavor.
- Prepare the fritter batter: In a large bowl, mix all the fritter ingredients until fully combined. Refrigerate the mixture uncovered while you heat the cooking oil.
- 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 them on the skillet. Gently flatten each scoop with a spatula and avoid overcrowding the pan. Cook for approximately 3 minutes until the bottom is golden brown, then flip and cook for an additional 3 minutes on the other side.
- Drain and serve: Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Repeat cooking with the remaining batter. Serve warm with the zesty jalapeño Greek yogurt dip and garnish with flaky sea salt and chopped cilantro if desired.
- Store leftovers: Refrigerate any leftovers in an airtight container for up to 1 week. Reheat gently in the microwave or crisp them up using an air fryer at 375°F (191°C) for 3–4 minutes, or bake in the oven at 375°F (191°C) for 8–10 minutes on a lined baking sheet.
Notes
- To cook fresh corn, boil or grill ears of corn until tender before cutting the kernels off the cob.
- You can substitute all-purpose flour with whole wheat flour for a healthier alternative.
- Adjust the amount of jalapeño in the yogurt sauce according to your desired spice level.
- If you prefer a dairy-free dip, substitute the yogurt with sour cream or a plant-based yogurt alternative.
- Use a non-stick skillet for easier flipping and less oil absorption.
- The fritters can be kept warm in a low oven (around 200°F) while cooking the rest.
