Sweet Corn Fritters with Sriracha-Lime Greek Yogurt

By • August 7, 2013 • 8 Comments


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Author Notes: One of the things I look forward to most in the summer is having a garden filled with fresh herbs, allowing me to cut only what I need, right when I need it. When cooler weather overtakes and my garden calls it quits, I struggle with buying fresh herbs from the store. A lot. Forethought has never been one of my strengths, which means that a giant bunch of herbs often winds up sad and withered in the fridge, only a few leaves or sprigs shy of its original size. But I’ve learned that even I can make my way through a bundle of something with a little planning and creativity. Cilantro -- the herb that seems to fall into a “love it” or “hate it” category for most people -- is a favorite of mine, especially in the summer.Carey Nershi

Makes about 1 dozen fritters

Fritters

  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon coriander
  • 1/2 cup milk
  • 1 egg
  • 1/2 lime, zest and juice
  • 2 cups fresh sweet corn kernels (from 3 to 4 ears, depending on size)
  • 1/2 cup scallions, minced
  • 1 garlic clove, minced
  • 1/3 cup cilantro, roughly chopped
  • 1/3 cup cheddar cheese, grated
  1. Sift together flour, baking powder, salt, and coriander. In a separate bowl, whisk together milk, egg, and lime juice and zest. Mix the wet ingredients into the dry, then fold the corn, scallions, cilantro, garlic, and cheddar cheese in until just combined.
  2. Heat a large heavy skillet (cast iron, preferably) and add enough oil to coat the bottom of the pan. (Use an oil with a high smoke point, such as peanut, safflower, canola, or grapeseed.)
  3. Once the oil is hot, spoon large mounds of batter into the pan, flattening them slightly. Cook for about 3 minutes, or until fritters are nicely browned on the underside, then flip. When they are browned on the second side, remove them from the pan and place them on a plate or sheet lined with paper towel. Repeat until all the batter has been used up, adding more oil to the pan if needed.

Sriracha-Lime Greek Yogurt

  • 1 cup plain Greek yogurt
  • 1/2 lime, zest and juice
  • Sriracha, to taste
  1. Mix together Greek yogurt and lime juice and zest. Add Sriracha a little bit at a time, until you have the heat level where you’d like it.

Comments (8) Questions (0)

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about 7 hours ago Catherine Tjan

Would any other types of flour work with this? Could an almond flour of some kind be used?

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8 months ago Matthew

I made these today, but one of them exploded in the oil and severely burned a large portion of my hand. The hospital staff loved them though! I may try to bake them next time..

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8 months ago Carey Nershi

Oh my god...that is so scary. (I have an internal battle with fear whenever I'm working with hot oil or sugar — the burns are the worst.) If you do give baking them a go, let me know how it turns out. Sending you lots of healing :::vibes::: in the meantime!

Flower

8 months ago cheesegrits

Made this recipe last night. The directions were clear and easy to follow. The fritters were very good, but were a bit on the bland side. Regardless, we did enjoy them and plan to make this recipe again. I think we're going to add a bit more cheese and some diced jalapeno next time. I was a bit unsure about the Sriracha mixture at first, but it went really well with the fritters. Thanks for submitting this recipe...it's a keeper.

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8 months ago Carey Nershi

Glad to hear that you did enjoy them! (It occurs to me that there are a few ingredients with variable tastes that could swing the overall flavor either way [such as variations in limes/tartness, garlic/zingy-ness, or cheddar cheese/sharpness].) Thank you for the feedback! (:

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8 months ago JanetFL

Your recipe sounds very tasty - Thank you!

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8 months ago FrankenJess

There is no listed quantity for garlic but it shows up in the directions...?

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8 months ago Carey Nershi

Whoopsie! Thank you for pointing that out. Recipe amended. :)