Easy Corn Fritters

Ingredients:

Honey Jalapeño Greek Yogurt Dip

  • 1/2 cup plain Greek yogurt (I use nonfat)
  • 3 Tablespoons olive oil
  • 1 Tablespoon honey
  • 2 teaspoons minced garlic
  • 2 teaspoons apple cider vinegar
  • juice 1 lime
  • 1/2 jalapeño, finely diced (or more if you want more heat!)
  • salt, to taste

Fritters

  • 3 cups corn kernels (fresh, frozen, or canned)1
  • 1 cup whole wheat flour2
  • 1/2 cup finely chopped red or green pepper
  • 1/4 cup finely chopped cilantro
  • 1/4 cup finely chopped green onion
  • 1/2 jalapeño, finely diced
  • 2 teaspoons honey
  • 2 teaspoons minced garlic
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • couple pinches fresh ground black pepper
  • 2 large Eggland's Best eggs, beaten
  • 2 Tablespoons olive oil, canola oil, or vegetable oil for frying

Directions:

  1. Make the yogurt dip by whisking all of the yogurt sauce ingredients together except for the salt. Taste, then add salt to your taste. Cover and refrigerate until ready to serve.
  2. Make the fritters: Mix all of the fritter ingredients together in a large bowl. Set in the refrigerator, uncovered, as you heat the oil.
  3. Heat the oil in a skillet over medium-high heat. Once hot, use a large spoon and scoop 3 Tablespoons of the fritter mixture (I always eyeball the amount). Place the mixture onto the hot skillet and form into a circle as best you can. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 2-3 minutes on each side. Transfer to a paper towel lined plate until finished.
  4. Serve warm fritters with yogurt dip.

Make ahead tip: These fritters make great leftovers. Store in the refrigerator for up to 1 week. Reheat by placing on a lined baking sheet under the broiler for a couple minutes or pop into the microwave for a minute or until heated through. You can freeze fritters for up to 3 months. Thaw overnight in the refrigerator and reheat as directed.

Recipe Notes:

  1. If using frozen corn, thaw and drain well. If using canned corn, drain well.
  2. All-purpose flour works too-- as would a gluten free flour blend.

Get creative with your herbs and spices. Feel free to sub in any of your favorites.

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