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Corn Fritters with Zesty Greek Yogurt Sauce Recipe

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4.1 from 7 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 15 servings
  • Diet: Vegetarian

Description

These crispy Corn Fritters are a delightful snack or side dish featuring sweet corn kernels mixed with bell pepper, jalapeño, and fresh herbs, pan-fried to golden perfection. Served with a zesty Greek yogurt sauce infused with honey, garlic, lime, and spices, they offer a flavorful balance of creamy, spicy, and tangy notes. Perfect for appetizers, brunch, or light meals with a fresh and vibrant twist.

Ingredients

Yogurt Sauce

  • 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

Corn 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
  • 2 Tablespoons (30ml) olive oil (or avocado oil, vegetable oil, or coconut oil)

Optional Garnishes

  • Flaky sea salt
  • Chopped cilantro

Instructions

  1. Make the yogurt sauce: In a medium bowl, whisk together the Greek yogurt, olive oil, honey, apple cider vinegar, lime juice, garlic powder, finely chopped jalapeño, salt, and freshly ground black pepper. Taste and adjust seasoning as needed. Cover and refrigerate the sauce until ready to use, up to 3 days.
  2. Prepare the fritter batter: In a large mixing bowl, combine the cooked corn kernels, flour, finely chopped bell pepper, cilantro, green onion, jalapeño, honey, minced garlic, salt, smoked paprika, freshly ground black pepper, and beaten eggs. Mix thoroughly to blend all ingredients well. Set the mixture in the refrigerator, uncovered, while you heat the oil.
  3. Heat the oil: Place a large skillet over medium heat and add the olive oil (or your choice of cooking oil). Allow the oil to heat until shimmering but not smoking, which prepares it for frying the fritters evenly.
  4. Cook the fritters: Using a spoon or small scoop, take about 3 tablespoons of the corn batter and gently place it onto the hot skillet. Flatten each fritter lightly with a spatula to form small pancakes. Avoid overcrowding the pan to ensure even cooking. Cook each fritter for about 3 minutes on one side until golden brown, then carefully flip and cook an additional 3 minutes on the other side until crisp and cooked through.
  5. Drain and repeat: Transfer cooked fritters onto a paper towel-lined plate to absorb excess oil. Repeat the frying process with the remaining batter in batches, adding more oil if necessary to maintain a good frying surface.
  6. Serve: Serve the warm corn fritters topped or dipped with the zesty Greek yogurt sauce. Optionally, sprinkle with flaky sea salt and chopped cilantro for extra flavor and garnish.
  7. Store leftovers: Place any leftover fritters in an airtight container and refrigerate for up to 1 week. To reheat, microwave briefly or crisp them up in an air fryer at 375°F (191°C) for 3–4 minutes. Alternatively, bake them in a preheated oven at 375°F (191°C) on a lined baking sheet for 8–10 minutes until warmed through.

Notes

  • Use fresh or frozen corn; if using frozen, thaw and drain excess moisture before using.
  • Removing seeds and ribs from jalapeños reduces heat, but adjust according to your spice tolerance.
  • For a gluten-free version, substitute flour with a gluten-free all-purpose blend.
  • Make the yogurt sauce ahead of time to allow flavors to meld and save prep time.
  • If fresh corn is not available, canned corn can be substituted but drain well.
  • Use a non-stick skillet or well-seasoned cast iron for best frying results.
  • Fritters can be kept warm in a low oven while cooking remaining batches.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://saraflavors.com/corn-fritters-with-zesty-greek-yogurt-sauce-recipe/