Corn Fritters with Herb Yogurt Sauce

August 09, 2019

These corn fritters are so tasty, the plate will be empty before you know it and you’ll be burning your fingers trying to eat them straight out of the pan (resist!). The herbed dipping sauce has the perfect zing of lime and a touch of sweetness from the honey, making for the ideal pairing with the crisp and savory-but-sweet hot corn fritters.

What you’ll need:

Tools:

Cutting board and knife
Measuring spoons and cups
Large mixing bowl and spoon
Large skillet
Rubber flipping spatula

Fritters:

3 cups corn kernels, freshly cut from the cob (about 5 ears)
1 cup whole wheat flour
½ cup finely chopped red bell pepper
¼ cup finely chopped cilantro
¼ cup finely chopped green onion
1 jalapeño, finely diced, add more or include the seeds for more spice
2 tsp honey
2 garlic cloves, minced
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper, freshly ground
2 large eggs, beaten
3 tbsp vegetable oil, for frying

Herb Yogurt Dip:

½ cup plain greek yogurt
2 tbsp olive oil
1 tbsp honey
2 garlic cloves, minced
2 tsp apple cider vinegar
1 lime, juiced
½ jalapeño, finely diced, add more or include the seeds for more spice
¼ cup finely chopped herb mix of your choice (sage, dill, thyme, oregano, etc.)
Salt, to taste

1. Bring a large pot of water to boil while shucking and cleaning the ears of corn. Add the corn to the water and return the water to a boil. Cook for 5 minutes. Drain the boiling water and fill the pot with cold water to cool the corn. Once cool, cut the corn from the cob.

2. In a large mixing bowl, combine all of the fritter ingredients and mix until moistened and sticky. Heat the oil in a large skillet on medium-high and scoop the dough by ¼ cup into your hands and form little patties, before gently adding them to the hot pan. Fry on each side until lightly browned, about 3-5 minutes.

3. Meanwhile, mix all the sauce ingredients together in a medium bowl and set aside.

4. When the fritters are browned on both sides, transfer them to a paper-towel-lined plate to drain any excess oil.

5. Enjoy warm dipped in the yogurt sauce.

Check out the recipe video below from an episode of Seedsheet Live!