How To Make Easy Corn Fritters
Snack on these crispy corn fritters made with whole wheat flour, peppers, and cilantro, then cooked until golden. Serve with a jalapeno yogurt dip.
Serves:
Ingredients
For the Honey Jalapeño Greek Yogurt Dip:
- ½cupplain Greek yogurt
- 3tbspolive oil
- 1tbsphoney
- 2tspgarlic,minced
- 2tspapple cider vinegar
- 1lime juice
- ½jalapeño,or more if desired, finely diced
- salt,to taste
For the Fritters:
- 3cupscorn kernels,fresh, frozen, or canned
- 1cupwhole wheat flour
- ½cupred or green pepper,finely chopped
- ¼cupcilantro,finely chopped
- ¼cupgreen onion,finely chopped
- ½jalapeño,finely diced
- 2tsphoney
- 2tspgarlic,minced
- ½tsppaprika,smoked
- ½tspsalt
- pinch of fresh ground black pepper
- 2large eggs,beaten
- 2tbspolive oil,or canola oil or vegetable oil, for frying
Instructions
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Whisk all of the yogurt sauce ingredients together except for the salt. Taste, then add salt to taste. Cover and refrigerate until ready to serve.
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Mix all of the fritter ingredients together in a large bowl. Set in the refrigerator, uncovered, while heating the oil.
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Heat the oil in a skillet over medium-high heat. Once hot, use a large spoon and scoop 3 tablespoons of the fritter mixture. Place the mixture onto the hot skillet and form into a circle.
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Repeat with a few more, making sure not to overcrowd the skillet. Cook for about 2 to 3 minutes on each side until golden brown. Transfer to a paper towel-lined plate until finished.
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Serve warm fritters with yogurt dip.
Nutrition
- Calories: 100.10kcal
- Fat: 4.71g
- Saturated Fat: 0.92g
- Trans Fat: 0.00g
- Monounsaturated Fat: 2.73g
- Polyunsaturated Fat: 0.63g
- Carbohydrates: 12.33g
- Fiber: 1.39g
- Sugar: 2.63g
- Protein: 2.85g
- Cholesterol: 19.56mg
- Sodium: 125.15mg
- Calcium: 14.52mg
- Potassium: 109.18mg
- Iron: 0.49mg
- Vitamin A: 14.38µg
- Vitamin C: 4.96mg
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