Corn Fritters (with Zesty Greek Yogurt Sauce)

Name: Corn Fritters (with Zesty Greek Yogurt Sauce)
Total time: 35 min
Yield: 15 porsi
Cuisine: Indonesian
Ingredients: 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; 3 cups cooked corn kernels (from about 4-5 cooked ears of corn – see Note); 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 g arlic 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; 2 Tablespoons (30ml) olive oil (or avocado oil, vegetable oil, or coconut oil); optional for garnish: flaky sea salt and chopped cilantro

Enjoy hot and crispy corn fritters with a zesty, creamy, yet spicy Greek yogurt sauce. This recipe is really easy, and makes for a wonderful vegetarian meal or side dish. Feel free to adjust the seasonings and herbs to your liking. See recipe Notes.

⏱️ 35 menit 🔪 Persiapan: 10 menit 🔥 Masak: 7 menit 📊 Sedang 👁️ 37 dilihat

👨‍🍳 Mulai Masak

Corn Fritters (with Zesty Greek Yogurt Sauce)

Foto: Sally's Baking Addiction — Sally

Bahan-bahan

15 porsi

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
3 cups cooked corn kernels (from about 4-5 cooked ears of corn – see Note)
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 g arlic 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
2 Tablespoons (30ml) olive oil (or avocado oil, vegetable oil, or coconut oil)
optional for garnish: flaky sea salt and chopped cilantro

Langkah-langkah

Whisk all of the yogurt sauce ingredients together. Taste, then add more salt and/or some pepper to taste. Cover and refrigerate until ready to serve, or up to 3 days.
Mix all of the fritter ingredients together in a large bowl. Set in the refrigerator, uncovered, as you heat the oil.
Heat the oil in a large skillet over medium heat. Once the skillet is hot, scoop up around 3 Tablespoons of the corn mixture. Place the mixture onto the hot skillet and gently flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes. Flip, then cook for 3 more minutes on the other side. Transfer to a paper towel-lined plate, then repeat with the remaining corn mixture.
Serve warm fritters with yogurt sauce and optional garnishes.
Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave, or use an air fryer at 375°F (191°C) for 3–4 minutes. You can also place them on a lined baking sheet and bake at 375°F (191°C) for 8–10 minutes.