Name: Corn Fritters (with Zesty Greek Yogurt Sauce)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1/2 cup (120g) plain Greek or regular yogurt (or sour cream); 2 tbsp (30ml) olive oil; 2 tsp honey; 1 tsp apple cider vinegar; 1 tsp lime juice; 1/4 tsp garlic powder; 1/2 jalapeño, finely chopped (seeds and ribs removed); 1/8 tsp salt, or more to taste; Freshly ground black pepper, to taste; 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 jalapeño, finely chopped (seeds and ribs removed); 2 tsp honey; 2 garlic cloves, minced (or 1/2 tsp garlic powder); 3/4 tsp salt; 1/2 tsp smoked paprika; 1/8 tsp freshly ground black pepper; 2 large eggs, beaten; 2 tbsp (30ml) olive oil (or avocado, vegetable, or coconut oil); Flaky sea salt and chopped cilantro, optional for garnish

Description

Crispy, golden corn fritters loaded with sweet corn, bell pepper, cilantro, and smoky paprika, served with a tangy jalapeño Greek yogurt dip for the perfect balance of savory and fresh.

Ingredients

Jalapeño Greek Yogurt Dip:

1/2 cup (120g) plain Greek or regular yogurt (or sour cream)
2 tbsp (30ml) olive oil
2 tsp honey
1 tsp apple cider vinegar
1 tsp lime juice
1/4 tsp garlic powder
1/2 jalapeño, finely chopped (seeds and ribs removed)
1/8 tsp 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 jalapeño, finely chopped (seeds and ribs removed)
2 tsp honey
2 garlic cloves, minced (or 1/2 tsp garlic powder)
3/4 tsp salt
1/2 tsp smoked paprika
1/8 tsp freshly ground black pepper
2 large eggs, beaten

For Cooking & Serving:

2 tbsp (30ml) olive oil (or avocado, vegetable, or coconut oil)
Flaky sea salt and chopped cilantro, optional for garnish

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Instructions

In a small bowl, whisk together the yogurt, olive oil, honey, apple cider vinegar, lime juice, garlic powder, chopped jalapeño, salt, and black pepper. Refrigerate until ready to serve.
In a large bowl, combine the corn kernels, flour, bell pepper, cilantro, green onion, jalapeño, honey, garlic, salt, smoked paprika, and black pepper.
Add the beaten eggs to the corn mixture and stir until just combined.
Heat olive oil in a large skillet over medium heat.
Scoop portions of the fritter mixture into the skillet, flattening slightly with the back of a spoon.
Cook for 3-4 minutes per side, until golden brown and crisp.
Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
Serve warm with the jalapeño Greek yogurt dip, garnished with flaky sea salt and chopped cilantro, if desired.

Notes

Drain corn kernels well if using canned or thawed frozen corn to avoid soggy fritters.
Don’t overcrowd the skillet; cook in batches for the crispiest results.

Prep Time: 20 minutes
Cook Time: 15 minutes