Description

Deliciously crispy corn fritters served with a zesty jalapeño Greek yogurt sauce. These corn fritters combine fresh corn, bell pepper, cilantro, and fragrant spices to make a flavorful snack or appetizer. The creamy, slightly spicy yogurt sauce perfectly complements the fritters, making this recipe a perfect balance of textures and flavors.

Ingredients

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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

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Instructions

Make the yogurt sauce: Whisk all of the yogurt sauce ingredients together in a bowl until well combined. Taste and adjust salt and pepper as desired. Cover and refrigerate until ready to serve, or for up to 3 days.
Make the fritter batter: In a large bowl, mix together the cooked corn, flour, chopped bell pepper, cilantro, green onion, jalapeño, honey, minced garlic, salt, smoked paprika, black pepper, and beaten eggs until thoroughly combined. Set the mixture uncovered in the refrigerator while you heat the cooking oil.
Heat the oil: Place a large skillet over medium heat and add 2 Tablespoons of olive oil or other cooking oil. Allow the oil to become hot but not smoking before adding the fritters.
Cook the fritters: Scoop about 3 Tablespoons of the corn mixture at a time and gently place onto the hot skillet. Flatten each fritter slightly with a spatula. Cook without overcrowding the pan for about 3 minutes until golden brown, then flip and cook an additional 3 minutes until both sides are crisp and golden. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Repeat with remaining batter.
Serve: Serve the fritters warm alongside the chilled jalapeño Greek yogurt sauce. Garnish with flaky sea salt and chopped cilantro if desired.
Store leftovers: Store any leftover fritters in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave, or for best results, warm in an air fryer at 375°F (191°C) for 3–4 minutes or in an oven at 375°F (191°C) for 8–10 minutes.

Notes

You can prepare the yogurt sauce up to 3 days in advance and keep it refrigerated.
The corn fritter batter can be made up to 24 hours ahead; cover and refrigerate. Stir in a little flour before cooking if there is excess liquid.
Use fresh, frozen (thawed and drained), or canned (drained) corn depending on availability.
All-purpose or whole wheat flour works well; a gluten-free flour blend can substitute if needed.
Feel free to add or substitute herbs like basil, parsley, or dill; smoked paprika can be omitted.
An egg-free version has not been tested and may not hold together as well.
Cooking on the stovetop gives the crispiest fritters. Oven baking or air frying can cause them to be less crispy or fall apart.

Nutrition

Serving Size: 1 fritter with sauce
Calories: 110 kcal
Sugar: 3 g
Sodium: 220 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1.5 g
Protein: 3 g
Cholesterol: 35 mg