Ingredients
The following ingredients have 20 Servings
- 1/2 cup plain Greek yogurt (I use nonfat)
- 3 Tablespoons olive oil
- 1 Tablespoon honey
- 2 teaspoons minced garlic
- 2 teaspoons apple cider vinegar
- juice from 1 lime
- 1/2 jalapeño, finely diced (or more if you want more heat!)
- salt, to taste
- 3 cups corn kernels (fresh, frozen, or canned)*
- 1 cup whole wheat flour*
- 1/2 cup finely chopped red or green pepper
- 1/4 cup finely chopped cilantro
- 1/4 cup finely chopped green onion
- 1/2 jalapeño, finely diced
- 2 teaspoons honey
- 2 teaspoons minced garlic
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- couple pinches fresh ground black pepper
- 2 large eggs, beaten
- 2 Tablespoons olive oil (or avocado oil or vegetable oil)
Instruction
- Whisk all of the yogurt sauce ingredients together except for the salt. Taste, then add salt to your taste. Cover and refrigerate until ready to serve.
- Mix all of the fritter ingredients together in a large bowl. Set in the refrigerator, uncovered, as you heat the oil.
- Heat the oil in a skillet over medium-high heat. Once hot, use a large spoon and scoop 3 Tablespoons of the fritter mixture (I always eyeball the amount). Place the mixture onto the hot skillet and form into a circle as best you can. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 2-3 minutes on each side. Transfer to a paper towel lined plate until finished.
- Serve warm fritters with yogurt dip.
