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corn fritters with yogurt dip

Easy Corn Fritters

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 35 minutes
  • Yield: about 20 fritters (can easily be halved)
  • Category: Appetizer
  • Method: Cooking
  • Cuisine: American

Description

Crispy, savory, and easy corn fritters are all mixed together in 1 bowl. Serve with a cool and creamy honey jalapeño yogurt dip!


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 from 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 cup whole wheat flour*
  • 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 eggs, beaten

For Cooking

  • 2 Tablespoons olive oil (or avocado oil or vegetable oil)

Instructions

  1. Make the yogurt dip: Whisk 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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Corn: If using frozen corn, thaw and drain well. If using canned corn, drain well.
  3. Flour: All-purpose flour works too– as would a gluten free flour.
  4. Get creative with your herbs and spices. Feel free to sub in any of your favorites.
  5. Stovetop or Baking: I recommend cooking these on the stove. You don’t need too much oil, only 2 Tablespoons as listed in the ingredients. I do not recommend baking these fritters because you will lose all that crispy texture and they will over-spread.

Keywords: corn fritters, easy corn fritters