Sweet Corn Fritters with Sriracha-Lime Greek Yogurt

By • August 7, 2013 18 Comments

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Author Notes: I live for sweet corn season. I come from a family that has proudly proclaimed themselves “corn snobs.” (Really, my mother feels the need to declare this to anyone and everyone, especially if she’s presented with a particularly offensive big-kernelled ear.) Consequently, I spent most of my life eating unadulterated corn on the cob with butter, salt, and pepper. But these fritters have recently become a favorite of mine; they have a great texture and flavor from the corn and are made extra delicious by the cilantro, scallions, and a little bit of cheddar cheese. Add a simple dipping sauce of Greek yogurt, lime, and Sriracha and dinner's ready.Carey Nershi

Makes about 1 dozen fritters

For the fritters:

  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground 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 minced scallions
  • 1 garlic clove, minced
  • 1/3 cup roughly chopped cilantro
  • 1/3 cup cheddar cheese, grated
  • Oil with a high smoke point, such as peanut, safflower, canola, or grapeseed, for pan-frying
  1. Sift together flour, baking powder, salt, and ground 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.
  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 baking sheet lined with paper towels. Repeat until all the batter has been used up, adding more oil to the pan if needed.

For the 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.

More Great Recipes: Vegetables|Appetizers|Side Dishes|Corn

Topics: Herbs, Summer, What to Cook

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Comments (18) Questions (0)

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about 1 year ago tota

What does everyone think about serving these at room temp for a picnic? Have a group potluck coming up, and would love to serve these, maybe with some crab or diced shrimp added.

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about 1 year ago giuia.grady

I fried these in a nicely seasoned cast iron skillet and had no problems with sticking. I made this for a pig roast and these were an absolute hit. It's a ridiculously easy recipe in which all the fresh ingredients just shine. I have shared the link to this recipe with many people.

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about 1 year ago Anthony

Do you cook the corn prior to adding to the mixture?

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about 1 year ago MissPriss

I thought these fitters had black beans. It said black bean and corn fritters.

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about 1 year ago Valerie Thomas

definitely my bad, not the recipe. i think i would have been fine if i had just pureed a little less of the mixture.

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about 1 year ago tota

I had trouble flipping the first 2 as well, but once i got the technique down, they all stayed together well. You have to mound/compress them a bit and then flatten out in pan with top of spatula. But you did make a lot of changes, so not sure....

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about 1 year ago Valerie Thomas

i made these last night, with some pretty major alternations. i didn't have scallions, so i used 1/2 a red onion. i blended 1/2 the corn in a magic bullet with the red onion, the milk and a little evoo (next time, less milk and no evoo, mixture was too thin). i didn't want to use flour so i used panko. no baking powder. added cotija cheese. didn't have cilantro, but it would have been yummy.

overall, very delicious! a little hard to flip, though. probably my fault for not following the recipe. flavor, spot on.

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about 1 year ago 9stein

I made these last night, and oh YUM!

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about 1 year ago tota

Made these last weekend, added extra cheese and think next time I may add crab, couldn't hurt. They were delicious, loved by all at lunch, and the sauce was great too. In fact, I used it the next day with fish tacos....a keeper, thanks!

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over 1 year ago Marcy Lechner

Yummy. Next time I may increase the cilantro and green onion to enhance flavor.

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over 1 year 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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about 2 years 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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about 2 years 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!

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about 2 years 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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about 2 years 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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about 2 years ago JanetFL

Your recipe sounds very tasty - Thank you!

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about 2 years ago FrankenJess

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

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about 2 years ago Carey Nershi

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