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, cilantro, and a hint of smoky paprika, pan-fried to golden perfection and paired with a tangy, creamy dipping sauce.
Ingredients
Scale
Jalapeño Greek Yogurt Dip
- 1/2 cup plain Greek or regular yogurt (120g)
- 2 Tablespoons olive oil (30ml)
- 2 teaspoons honey
- 1 teaspoon apple cider vinegar
- 1 teaspoon lime juice
- 1/4 teaspoon garlic powder
- 1/2 jalapeño, finely chopped (seeds and ribs removed)
- 1/8 teaspoon salt
- freshly ground black pepper, to taste
Fritters
- 3 cups cooked corn kernels (from about 4–5 cooked ears of corn)
- 1 cup all-purpose or whole wheat flour (125g)
- 1/2 cup finely chopped bell pepper (80g)
- 1/4 cup finely chopped cilantro
- 1/4 cup finely chopped green onion
- 1/2 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 olive oil (30ml) or avocado, vegetable, or coconut oil
- Optional for garnish: flaky sea salt and chopped cilantro
Instructions
- Make the yogurt sauce: Whisk all of the jalapeño Greek yogurt dip ingredients together in a bowl until smooth and well combined. Taste and adjust the salt and black pepper to your preference. Cover the sauce and refrigerate it until ready to serve, or for up to 3 days.
- Prepare the fritter mixture: In a large bowl, combine the cooked corn kernels, flour, finely chopped bell pepper, cilantro, green onion, jalapeño, honey, minced garlic or garlic powder, salt, smoked paprika, black pepper, and beaten eggs. Mix thoroughly until all ingredients are evenly incorporated. Set the mixture uncovered in the refrigerator while you heat the oil.
- Heat the oil and cook: Warm 2 tablespoons of olive or preferred oil in a large skillet over medium heat. Once hot, scoop about 3 tablespoons of the corn mixture and gently place it onto the skillet, flattening it slightly with a spatula into a fritter shape. Avoid overcrowding by cooking a few fritters at a time. Cook for about 3 minutes until the bottoms are golden brown, then carefully flip and cook for an additional 3 minutes until the other side is golden and crisp.
- Drain and repeat: Transfer cooked fritters to a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining mixture, replenishing the oil if needed.
- Serve: Serve the fritters warm alongside the zesty jalapeño Greek yogurt sauce. Optionally, garnish with flaky sea salt and chopped cilantro to enhance flavor and presentation.
- Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave or for best texture, reheat in an 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 keep refrigerated covered.
- The corn fritter mixture can be prepared up to 24 hours in advance and refrigerated; stir in a little flour if liquid pools before cooking.
- Use frozen or canned corn as a substitute for fresh corn; thaw and dry frozen corn or drain canned corn well before use.
- All-purpose or whole wheat flour can be used interchangeably; gluten free blends are suitable but untested flours like oat or almond are not recommended.
- Feel free to substitute or add herbs such as basil, parsley, or dill, and omit smoked paprika if you prefer.
- An egg-free version has not been tested and may not hold together well.
- It is recommended to cook on the stovetop for best crispness; the oven and air fryer methods tend to make the fritters less crispy or prone to falling apart.
- For air fryer attempts, grease the basket and drizzle uncooked fritters 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: 40 mg
