Description
Delicious crispy corn fritters made with fresh corn, bell pepper, and jalapeño, served with a zesty Greek yogurt sauce that adds a refreshing kick. Perfect as an appetizer or snack, these fritters are easy to prepare and pan-fried for a golden, crunchy texture.
Ingredients
Scale
Jalapeño Greek Yogurt Dip
- 1/2 cup (120g) plain Greek or regular yogurt (or sour cream)
- 2 Tablespoons (30ml) olive oil
- 2 teaspoons honey
- 1 teaspoon apple cider vinegar
- 1 teaspoon lime juice
- 1/4 teaspoon garlic powder
- 1/2 of a jalapeño, finely chopped (seeds and ribs removed)
- 1/8 teaspoon 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 of a 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 (30ml) olive oil (or avocado oil, vegetable oil, or coconut oil)
- optional for garnish: flaky sea salt and chopped cilantro
Instructions
- Make the yogurt sauce: Whisk all of the yogurt sauce ingredients together in a bowl until well combined. Taste the sauce and add more salt and/or freshly ground black pepper as needed. Cover and refrigerate the sauce until ready to serve, or for up to 3 days.
- Prepare the fritter mixture: In a large bowl, mix together the cooked corn kernels, flour, finely chopped bell pepper, cilantro, green onion, jalapeño, honey, minced garlic, salt, smoked paprika, black pepper, and beaten eggs. Stir everything until evenly combined. Place the mixture in the refrigerator uncovered while you heat the oil for cooking.
- Cook the fritters: Heat 2 tablespoons of olive oil in a large skillet over medium heat until hot. Scoop about 3 tablespoons of the corn mixture and place it into the skillet, gently flattening it with a spatula to form a fritter. Repeat to cook a few fritters at a time without overcrowding the skillet. Cook each side for about 3 minutes or until golden brown and crispy. Transfer cooked fritters to a paper towel-lined plate. Continue cooking the remaining fritters in batches.
- Serve: Serve the warm corn fritters with the prepared zesty Greek yogurt sauce. Optionally, garnish with flaky sea salt and chopped cilantro for extra flavor and presentation.
- Store and reheat: Store any leftovers in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave or for best texture, reheat in an air fryer at 375°F (191°C) for 3–4 minutes. Alternatively, 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 ahead and refrigerate it covered until ready to use.
- The corn fritter mixture can be prepared up to 24 hours in advance; cover tightly and refrigerate. Stir in a little flour before cooking if liquid pools at the bottom.
- Use fresh, frozen (thawed and dried), or canned (drained and dabbed dry) corn depending on availability.
- All-purpose or whole wheat flour works well; a gluten-free flour blend can be substituted if needed.
- Feel free to swap out herbs or omit smoked paprika based on preference.
- An egg-free version has not been tested and may affect the texture and binding of the fritters.
- Stovetop pan-frying is recommended for best crispiness; oven or air frying may result in less crispy fritters that can fall apart.
- For air-frying, grease the basket and drizzle uncooked fritters with olive oil before cooking.
Nutrition
- Serving Size: 1 fritter
- Calories: 110 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
