Corn Fritters
Ingredients
Jalapeño Greek Yogurt Dip
-
½
cup
plain Greek or regular yogurt
-
2
tablespoons
olive oil
-
2
teaspoons
honey
-
1
teaspoon
apple cider vinegar
-
1
teaspoon
lime juice
-
¼
teaspoon
garlic powder
-
½
of a jalapeño
finely chopped
-
⅛
teaspoon
salt
-
to taste
freshly ground black pepper
Fritters
-
3
cups
cooked corn kernels
-
1
cup
all-purpose flour or whole wheat flour
-
½
cup
finely chopped bell pepper
-
¼
cup
finely chopped cilantro
-
¼
cup
finely chopped green onion
-
½
of a jalapeño
finely chopped
-
2
teaspoons
honey
-
2
garlic cloves
minced
-
¾
teaspoon
salt
-
½
teaspoon
smoked paprika
-
⅛
teaspoon
freshly ground black pepper
-
2
large
eggs
For Cooking & Serving
-
2
tablespoons
olive oil
-
to taste
flaky sea salt
-
to taste
chopped cilantro
Instructions
- Prepare the yogurt sauce by whisking all ingredients together and refrigerate until ready to serve.
- Mix all fritter ingredients in a large bowl and refrigerate the mixture uncovered while heating the oil.
- Heat oil in a skillet over medium heat and scoop about 3 tablespoons of the corn mixture into the skillet, flattening slightly.
- Cook each fritter for about 3 minutes on each side until golden brown, then transfer to a paper towel-lined plate.
- Serve warm with the yogurt sauce and optional garnishes.
Nutrition Facts (estimated)
Servings
about 15 fritters
Calories
231
Total fat
10.8g
Total carbohydrates
30g
Total protein
7.7g
Sodium
326.8mg
Cholesterol
53.8mg
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