Description
Crispy corn fritters paired with a zesty jalapeño Greek yogurt sauce create a flavorful, easy-to-make snack or appetizer. These golden fritters combine fresh corn, bell pepper, and fragrant herbs, lightly seasoned with smoked paprika and garlic. The creamy, tangy yogurt dip with a hint of honey and jalapeño perfectly complements the fritters, making it a crowd-pleaser perfect for entertaining or quick weeknight treats.
Ingredients
Scale
Jalapeño Greek Yogurt Dip
- 1/2 cup plain Greek or regular yogurt (or sour cream) (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 (any color) (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 (or avocado oil, vegetable oil, or coconut oil) (30ml)
- optional for garnish: flaky sea salt and chopped cilantro
Instructions
- Make the yogurt sauce: Whisk together all of the jalapeño Greek yogurt dip ingredients until smooth. Taste and adjust salt and pepper as needed. Cover and refrigerate until ready to serve, up to 3 days.
- Prepare the fritter batter: In a large bowl, combine all the fritters ingredients and mix well. Refrigerate uncovered while heating the oil.
- Cook the fritters: Heat olive oil in a large skillet over medium heat until hot. Scoop about 3 tablespoons of the corn mixture and place onto the skillet. Gently flatten each scoop with a spatula. Avoid overcrowding the pan by cooking in batches.
- Fry until golden: Cook the fritters for about 3 minutes on one side until golden brown, then flip and cook for another 3 minutes on the other side until crisp and cooked through.
- Drain and repeat: Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Repeat the frying process with the remaining batter.
- Serve: Serve the warm fritters alongside the chilled yogurt sauce. Garnish with flaky sea salt and chopped cilantro if desired.
- Store and reheat: Store leftovers 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, 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 in advance. Store covered in the refrigerator.
- The fritter batter can be prepared up to 24 hours ahead, covered and refrigerated. Stir in a little flour if liquid pools before cooking.
- Use fresh, frozen (thawed and dried), or canned corn to make these fritters, draining well and drying excess moisture.
- All-purpose, whole wheat, or gluten-free flour blends can be used. Oat or almond flour is not tested.
- Feel free to add or substitute herbs like basil, parsley, or dill. You can omit smoked paprika if preferred.
- An egg-free version has not been successfully tested.
- Stovetop frying is recommended for best crispiness. Oven or air fryer cooking tends to produce softer fritters.
- When reheating in the air fryer, lightly grease the basket and drizzle olive oil onto fritters to maintain crispness.
Nutrition
- Serving Size: 1 fritter
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
