Description
Delicious and crispy corn fritters served with a zesty jalapeño Greek yogurt sauce, perfect as a snack or appetizer. These fritters combine fresh corn, bell peppers, and spices, pan-fried to golden perfection and complemented by a creamy, tangy 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 all of the yogurt sauce ingredients together in a bowl. Taste and adjust salt and pepper to your preference. Cover and refrigerate until ready to serve, or for up to 3 days.
- Prepare the fritter mixture: In a large bowl, mix together all the fritter ingredients until well combined. Place the bowl in the refrigerator uncovered while you heat the oil to allow the mixture to firm up slightly.
- Cook the fritters: Heat 2 Tablespoons of oil in a large skillet over medium heat until hot. Scoop about 3 tablespoons of the corn mixture per fritter and carefully place on the skillet. Gently flatten each scoop with a spatula. Avoid overcrowding the pan. Cook for about 3 minutes until the bottom is golden brown.
- Flip and cook other side: Carefully flip the fritters and cook for another 3 minutes or until golden brown and cooked through. Use a slotted spatula to transfer them to a paper towel-lined plate to drain excess oil. Repeat this process with the remaining mixture.
- Serve: Serve the warm corn fritters alongside the jalapeño Greek yogurt dip. Garnish with flaky sea salt and chopped cilantro if desired.
- Storage and Reheating: Store any leftovers covered 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 on a lined baking sheet in the oven at 375°F (191°C) for 8–10 minutes.
Notes
- You can make the yogurt sauce up to 3 days in advance; keep refrigerated.
- The corn fritter mixture can be made 24 hours ahead; cover tightly and refrigerate. Stir in a sprinkle of flour if liquid pools before cooking.
- Frozen or canned corn can be used instead of fresh; thaw and dry frozen, drain and dry canned.
- Use all-purpose or whole wheat flour; a gluten-free flour blend may be substituted but not oat or almond flour.
- Feel free to add or substitute herbs like basil, parsley, or dill and omit smoked paprika if preferred.
- Egg-free versions were not tested successfully.
- Pan-frying is recommended for crispiness; baking or air-frying can cause them to fall apart or lose crunch.
- If using air fryer, grease basket and drizzle uncooked fritters lightly with olive oil.
Nutrition
- Serving Size: 1 fritter
- Calories: 110 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
