Corn Fritters (Flavorful & Easy)
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
7 minutes
Rating
5 out of 5 stars
(4)
Ingredients
about 15 fritters
- **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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Preparation
Chef’s notes
**Make Ahead Instructions:
** You can make the yogurt sauce up to 3 days in advance. See step 1. You can also prepare the corn fritter mixture up to 24 hours ahead of time. Cover tightly and keep refrigerated. Liquid may begin to pool at the bottom of the bowl during this time. When ready to cook, stir in a sprinkle of flour if needed to help absorb some of the liquid.
**Special Tools (affiliate links):
** Glass Mixing Bowls | Whisk | Stainless Steel Skillet or Cast Iron Skillet | Flaky Sea Salt
**Corn:
** Instead of fresh/cooked corn, you can use frozen or canned corn. Thaw and drain the frozen corn, then dab dry with a paper towel. Drain the canned corn and dab with a paper towel.
**Flour:
** You can use all-purpose or whole wheat flour for these corn fritters. You can also use a gluten free flour blend if needed. I have not tested these with oat flour or almond flour.
**Herbs & Flavorings:
** Feel free to add or sub in any of your favorites such as basil, parsley, or dill. You can also skip the smoked paprika if desired.
**Eggs:
** I have not successfully tested an egg-free version, but let me know if you do.
**Oven or Air-Fryer:
** I strongly recommend cooking these on the stove. With the oven, you will lose the delicious crisp. With the air-fryer, I find they fall apart pretty easily and aren’t nearly as crispy. If you want to try it yourself, grease the air fryer and drizzle the tops of the uncooked fritters with a little olive oil. You can reheat them in the air-fryer as mentioned in the recipe instructions.