Description
Delicious crispy corn fritters served with a zesty jalapeño Greek yogurt sauce. These fritters feature fresh corn, bell peppers, and herbs, making a perfect snack or appetizer with a flavorful dipping sauce.
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 yogurt sauce ingredients together until smooth. Taste and adjust seasoning with more salt and black pepper as desired. Cover and refrigerate until serving, up to 3 days.
- Prepare the fritter mixture: In a large bowl, combine cooked corn, flour, bell pepper, cilantro, green onion, jalapeño, honey, minced garlic, salt, smoked paprika, black pepper, and beaten eggs. Mix well. Refrigerate uncovered as you heat the oil.
- Cook the fritters: Heat olive oil in a large skillet over medium heat. Once hot, scoop about 3 tablespoons of the corn mixture into the skillet and gently flatten with a spatula. Cook without overcrowding, about 3 minutes until golden, then flip and cook another 3 minutes. Transfer cooked fritters to a paper towel-lined plate. Repeat with remaining batter.
- Serve: Serve warm fritters with the prepared yogurt sauce and garnish with flaky sea salt and chopped cilantro if desired.
- Store leftovers: Refrigerate leftovers in a covered container for up to 1 week. Reheat in the microwave or air fryer at 375°F (191°C) for 3–4 minutes, or bake on a lined baking sheet at 375°F (191°C) for 8–10 minutes.
Notes
- You can make the yogurt sauce up to 3 days ahead and refrigerate.
- Prepare the fritter mixture up to 24 hours ahead; cover tightly and refrigerate. Stir in a bit of flour before cooking if liquid pools.
- Use frozen (thawed) or canned corn as alternatives to fresh cooked corn; drain and dry well.
- All-purpose or whole wheat flour works; gluten-free flour blends can substitute but oat or almond flour is not tested.
- Try adding herbs like basil, parsley, or dill. Smoked paprika can be omitted.
- Egg-free versions have not been tested successfully.
- Stovetop cooking is recommended to maintain crispiness; oven or air fryer can be used but may affect texture.
- For air fryer cooking, lightly grease and drizzle fritters with olive oil before cooking.
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
