Description
Crispy and flavorful corn fritters served with a zesty jalapeño Greek yogurt sauce, perfect as a snack or appetizer. These fritters combine fresh corn, bell peppers, cilantro, and a hint of jalapeño, 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 together all the yogurt sauce ingredients until smooth. Taste and adjust seasoning with more salt or 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, black pepper, and beaten eggs. Mix well to form a batter. Place the bowl uncovered in the refrigerator while you heat the oil.
- Heat the oil: Warm 2 tablespoons of olive oil in a large skillet over medium heat until hot.
- Cook the fritters: Scoop about 3 tablespoons of the corn mixture and place onto the hot skillet. Gently flatten each with a spatula. Cook without overcrowding the pan for about 3 minutes until golden brown. Flip carefully and cook the other side for another 3 minutes. Transfer cooked fritters to a paper towel-lined plate.
- Repeat the cooking process: Continue scooping and frying the remaining mixture in batches until all fritters are cooked.
- Serve: Serve fritters warm topped with the zesty jalapeño Greek yogurt sauce and optionally sprinkle flaky sea salt and chopped cilantro for garnish.
- Store leftovers: Refrigerate leftovers up to 1 week. Reheat in the microwave or air fryer at 375°F (191°C) for 3–4 minutes. Alternatively, bake 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 ahead and keep refrigerated.
- The corn fritter mixture can be prepared 24 hours in advance; stir in a little flour before cooking if excess liquid pools.
- Frozen or canned corn can be used if fresh is unavailable; make sure to thaw and drain well.
- Use all-purpose or whole wheat flour; gluten-free flour blends are also suitable. Oat or almond flours are not tested.
- Feel free to substitute or add herbs like basil, parsley, or dill, and skip smoked paprika if desired.
- Cooking on the stovetop is recommended for maximum crispness; oven or air fryer methods can lead to less crispy fritters.
- If trying air fryer, grease basket and drizzle uncooked fritters with olive oil to help keep them intact.
- Egg-free versions have not been tested and may not hold well.
Nutrition
- Serving Size: 1 fritter
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 240 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
