Real life lunch and dinner food for you today. As much as we’d all love to cozy up with a giant skillet cookie and 1 spoon, this skillet food seems to be a bit more practical and healthful. Not that a giant cookie as a meal is a bad idea. Nope, I don’t even know what you’re talking about.
Here’s what I’ve been eating all day every day! Massive upon massive upon massive amounts of homemade corn fritters. Colorful, crisp, savory, spiced, dunked, topped, and dipped into the creamiest homemade honey jalapeño Greek yogurt dip. Wait a sec. Did you just read that? Honey + jalapeño + Greek yogurt + dip. ♥
More on that later.
This whole corn fritters on repeat deal started when my sis-in-law made them for Mother’s Day last month. We had them alongside grilled chimichurri shrimp, chicken (I think? I can’t remember ’cause CORN FRITTERS!), cheesy potatoes, salad, homemade rolls. The works! Out of everything around the table… and I believe it was BBQ chicken… the corn fritters reigned supreme. They were golden brown, loaded with sweet corn, and exploding with fresh herbs and spices.
What everyone loved about the fritters is that they were completely and unapologetically packed with corn. Rather than puffy corn pancakes, where there’s more oil-soaked batter than anything else. These corn fritters are very corny. I’ve been dying to type that sentence since I started writing this post.
You’ll feel really good about making and eating these corn fritters because they’re (1) filled with vegetables (2) healthy-ish comfort food– whole wheat flour, yeah! (3) versatile and adaptable AND (4) all mixed together in 1 bowl. At once. !!!
Simple flavors come through like fresh cilantro, garlic, and spicy jalapeño. You have total control over the herbs and spices used and the list below is exactly how I prefer them. Sometimes I add a little more cilantro (more like 1/2 cup) just because I love it, so play around with what you like best. But don’t be afraid to add a lot of herbs and spices because that’s what makes ’em taste good. If heat isn’t your thing, don’t you worry about it! You can leave the jalapeño out or reduce the amount. I don’t love spicy food– I enjoy it medium style — and the 1/2 jalapeño was the perfect amount. So consider keeping it if you’re in the same spice loving group as I am.
You’ve got options for the corn. Canned corn, frozen corn, fresh corn. Whichever is easiest! If you want extra awesome corn fritters, I recommend using fresh corn and roasting it. Or, even better, grill the cobs! I grilled the corn in the last batch I made. Scraped all that beautiful corn off and tossed it in with the rest. It’s definitely an extra step, but kicks that already massive flavor into ultra high gear. I recommend doing this if you’re making it for guests. They won’t know what hit ’em.
I’m toying with the idea of adding some black beans in place of the corn. Maybe 1 cup black beans, 2 cups corn? Throw some cumin in there for a southwestern feel! Ooolalalalala.
The corn fritters are made crispy by light pan frying. That’s where the magic happens. Just a light fry for a couple minutes on each side. If you want them a little crispier, fry them for a little longer. I love a nice crisp, so I let them do their thing until I see a darker brown surface– maybe 3 minutes on each side.
This recipe yields a large batch, which is perfect for lunch and quick dinners during the week when you don’t feel like cooking (looking at you, every summer night). I reheat them in the microwave or oven until warmed through. You can easily halve the recipe if you don’t need quite as many fritters– but they do freeze wonderfully for meals down the line. I usually serve them with some fish or with/on a hearty salad for a meatless meal. But let’s face it, they always steal the show.
May I interest you in a dipping sauce for your warm fritters? Always dipping sauce. A-l-w-a-y-s.
This cool ‘n’ creamy Greek yogurt dip packed with garlic, honey, jalapeño, and lime is essential to your corn fritter experience. A lot of the ingredients are repeats from the fritters, making things convenient for ya. Again, not a huge fan of super spicy food over here, and the amount of jalapeño in the dip is *perfection.*. I absolutely love the flavors in this dip and I’m toying with the idea of turning it into a salad dressing of sorts. I’ll keep ya posted.
For the record, my dip to fritter ratio is much more aggressive than what is pictured here. Kevin takes his teeny teaspoon amount of dip for a plate of fritters (?) and I eat the rest. Opposites really do attract, specifically when it comes to dipping sauce amount preferences.
Enjoy enjoy enjoy!
Easy Corn Fritters
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
- 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
- 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.
- Make the fritters: Mix all of the fritter ingredients together in a large bowl. Set in the refrigerator, uncovered, as you heat the oil.
- 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.
- 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.
- If using frozen corn, thaw and drain well. If using canned corn, drain well.
- 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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And here are my favorite zucchini fritters with, you guessed it, more greek yogurt dip! This time it’s garlic herb yogurt sauce with lots of fresh mint and parsley.
Eggland’s Best provided me with eggs to bring you this recipe.