- Yield: 12 Fritters
Savory Corn Fritters
- Sunshine Sweet Corn - 1.25 cups corn kernels cut from t to 2 ears
- Cornmeal - 1/2 cup
- Full-fat Greek Yogurt - 3/4 cup
- Olive Oil - 3 tablespoons, divided
- Eggs - 3, whites and yolks separated
- Scallion - 1, finely chopped
- Salt - 3/4 teaspoon
- Pepper - 1/4 teaspoon
In a large bowl combine corn, cornmeal, yogurt, 2 tablespoons of the oil, 1 egg yolk, scallion, salt and pepper. Mix just until combined. In a separate bowl beat egg whites until they form soft peaks. Fold egg whites into corn mixture. Discard remaining yolks.
Place a large nonstick skillet over medium heat. Add 1 teaspoon of the oil. When hot, spoon four heaping tablespoons of batter into the skillet to make four fritters. Cook until golden brown on the bottom, 2 to 3 minutes; flip gently and allow to cook through, about 2 more minutes. Transfer to serving dish and cover to keep warm. Repeat with remaining batter.
These savory corn fritters with scallion are addictive. Eat them on their own or top with anything from guacamole to salsa or a cilantro yogurt dip for a great entertaining appetizer.