Corn Fritters
I make these corn fritters when fresh corn is sweet, but I have also used frozen and canned corn with good results. They cook quickly in a skillet and get served with a jalapeno yogurt sauce that cools the edges of the spice. I keep the method practical, the seasoning clear, and the texture cues easy to see before serving.
- Time: 17 min
- Servings: 15
Source: Recipe Tweets
Ingredients
- plain Greek yogurt
- Tablespoons mayonnaise
- teaspoons honey
- teaspoon apple cider vinegar
- teaspoon lime juice
- teaspoon garlic powder
- jalapeno, finely chopped
- teaspoon salt, or more to taste
- teaspoon freshly ground black pepper
- cooked corn kernels
- all-purpose flour
- cornmeal
- finely chopped cilantro
- finely chopped green onion
- garlic cloves, minced
- teaspoon salt
- teaspoon smoked paprika
- large eggs, beaten
- Tablespoons olive oil
- flaky sea salt and chopped cilantro