These Mediterranean corn fritters are a quick, healthy, and delicious way to enjoy a high-protein, veggie-packed meal that’s perfect for lunch, appetizers, or meal prep.
For more similar mediterranean recipes, check out our Greek zucchini patties, chickpea fritters, zucchini fritters, and lentil patties.
Quick, Satisfying, and Perfect for Any Time of Day
If you’re looking for a wholesome, satisfying, and flavor-packed dish, these Mediterranean corn fritters check all the boxes ✅.
They’re made with simple, nourishing ingredients like sweet corn, Greek yogurt, fresh mint, and zesty lemon—making them a heart-healthy, fiber-rich, and high-protein option that fits beautifully into a Mediterranean-style diet.
Louise and I love making a big batch for easy vegetarian lunches, light dinners, or even to serve as healthy summer appetizers when friends drop by ☀️.
Serve them with a simple yogurt dip or your favorite Mediterranean chopped salad for a fresh, balanced meal you’ll feel good about eating.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Eggs: Help bind the fritters and adds protein. For a vegan version, use flax eggs or a commercial egg replacer.
- Greek Yogurt: Adds creaminess and protein. Swap with plant-based yogurt for a dairy-free, high-protein vegetarian option.
- Flour: All-purpose gives the best texture. Use whole wheat for more fiber or a 1:1 gluten-free blend if needed.
- Baking Powder: Makes the fritters lighter. No substitute here—just be sure it’s fresh.
- Salt & Black Pepper: Essential for flavor. Adjust to taste. Add chili flakes for a gentle kick.
- Smoked Paprika: Adds smoky depth. Sub with cumin for warmth—or use both for extra flavor.
- Corn Kernels: Fresh corn is ideal, but canned (drained) or frozen (thawed) works too. It’s the star of these savory corn pancakes.
- Feta Cheese: Brings saltiness and creaminess. Swap with goat cheese, ricotta salata, or even chopped olives. Non-dairy feta works too.
- Green Onion: Adds a fresh onion bite. Sub with chives, red onion, or shallots for variety.
- Fresh Mint: Brightens the dish with Mediterranean flair. Try fresh dill or dried oregano for a different herb combo—perfect for mint and feta recipes.
- Lemon Zest: Adds a fresh citrus lift. Lime zest works too.
- Olive Oil: For frying. You don’t need much, just a couple of tablespoons. Swap with avocado or any neutral oil with a high smoke point to keep it healthy.
How to Make Corn Fritters
Step 1. Make the Batter
In a large mixing bowl, whisk together the eggs and Greek yogurt until smooth. Add the flour, baking powder, salt, black pepper, and smoked paprika. Whisk again just until the dry ingredients are combined. Don’t over-mix.
Step 2. Add the Good Stuff
Fold in the corn kernels, crumbled feta cheese, chopped mint, sliced green onion (save the tops for garnish), and the zest of one lemon. The batter will be thick, colorful, and chunky.
Step 3. Cook the Fritters
Heat a thin layer of olive oil in a non-stick skillet over medium heat. Scoop about ¼ cup of batter for each fritter, drop it into the pan, and gently flatten it with a spatula.
Cook for 2 to 3 minutes per side, or until both sides are golden and crispy. Adjust the heat as needed to prevent burning.
Step 4. Serve and Enjoy
Let the fritters rest on paper towels to soak up excess oil. Serve warm or at room temperature.
They’re perfect as a healthy summer appetizer, a light lunch, or part of a Mediterranean mezze platter.
Try them with a dollop of herbed Greek yogurt, a fresh tomato salad, or your favorite dip like tzatziki or hummus.
Tips
- Use fresh corn if you can: Fresh kernels give the best texture and sweetness. If using canned, drain well. If frozen, thaw and pat dry.
- Don’t overmix the batter: Stir just until everything comes together. Overmixing makes the fritters dense instead of light and fluffy.
- Let the batter rest: Give it 5–10 minutes to hydrate the flour. This helps the fritters hold together better when frying.
- Cook on medium heat: Too hot and they’ll burn outside while staying raw inside. Medium heat gives you crispy, golden Greek corn fritters.
- Add extra herbs for flavor: Don’t hold back on the mint or green onion. For a twist, mix in dill or parsley to create corn fritters with feta and herbs.
- Use a non-stick pan: It makes flipping easier and reduces the need for extra oil.
- Make them gluten-free: Swap all-purpose flour with a 1:1 gluten-free flour blend for gluten free option corn fritters that still hold together well.
- Double the batch: These fritters disappear fast! Make extra and store in the fridge for a quick snack or lunch.
- Reheat in a skillet: To bring back their crispy texture, reheat in a dry pan over medium heat instead of microwaving.
- Serve with something fresh: Pair with tomato salad, cucumber yogurt sauce, or a handful of arugula for a complete, balanced plate.
Frequently Asked Questions
Yes! You can make the batter a few hours in advance and store it in the fridge. Once cooked, the fritters also reheat well in a skillet or oven to regain their crispy texture—perfect if you’re prepping crispy corn fritters for a party or potluck.
Absolutely. While pan-frying gives the best golden crust, you can spoon the batter onto a parchment-lined baking sheet and bake at 400°F (200°C) for about 15–20 minutes, flipping once halfway through.
Try goat cheese, grated parmesan, or a plant-based feta alternative if you’re making plant-based fritters. The key is to keep the flavor salty and tangy.
Yes! Let them cool completely, then freeze in a single layer. Reheat in a hot skillet or air fryer—don’t microwave, or they’ll lose their crispiness.
Make sure your batter isn’t too wet. Pat the corn dry, use the full amount of flour, and let the batter rest for a few minutes before cooking.
More Easy Mediterranean Recipes
- Butter beans with corn in Florentine sauce
- Corn salad without mayo
- Black bean salad
- Creamy pasta salad
- Rice salad
- Chickpea pasta salad
- Cornbread
- Corn tortilla
- Cornbread muffins
If you tried these Mediterranean corn fritters or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Mediterranean Corn Fritters
Ingredients
- 2 large eggs
- ½ cup Greek yogurt
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt + black pepper to taste
- 1 teaspoon smoked paprika sub ground cumin or add both
- 2 cups corn kernels fresh, canned (drained), or frozen (thawed)
- ½ cup crumbled feta cheese
- 1 green onion thinly sliced
- ¼ cup fresh mint chopped – sub dried oregano or dill
- 1 lemon the zest
- 2 tablespoons olive oil for cooking – add more as needed
Instructions
- Make the Batter: Whisk 2 large eggs and ½ cup Greek yogurt in a large bowl. Add ½ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, pepper, and 1 teaspoon smoked paprika. Mix until just combined.
- Fold in the Good Stuff: Fold in 2 cups corn kernels, ½ cup crumbled feta cheese, 1 green onion, ¼ cup fresh mint (both chopped), and the zest of 1 lemon. The batter will be thick and chunky.
- Cook the Fritters: Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Scoop ¼ cup batter per fritter, flatten slightly, and cook 2–3 minutes per side until golden and crispy.
- Serve: Drain on paper towels. Serve warm or at room temp with herbed Greek yogurt, tomato salad, or your favorite dip.
Notes
- Eggs → Flax eggs or egg replacer for a vegan version
- Greek Yogurt → Plant-based yogurt for dairy-free creaminess
- Flour → Whole wheat for fiber, or gluten-free blend
- Baking Powder → No sub—just make sure it’s fresh!
- Salt & Pepper → Add chili flakes for extra kick
- Smoked Paprika → Swap with cumin or use both for depth
- Corn → Use fresh, canned (drained), or frozen (thawed)
- Feta → Try goat cheese, ricotta salata, olives, or dairy-free feta
- Green Onion → Sub with chives, shallots, or red onion
- Mint → Use fresh dill or dried oregano for a herby twist
- Lemon Zest → Lime zest or a splash of vinegar works too
- Olive Oil → Swap with avocado or any high-heat neutral oil
- Use fresh corn for the best texture—if canned or frozen, drain and pat dry.
- Don’t overmix! Stir just until combined to keep fritters light and fluffy.
- Let the batter rest for 5–10 minutes to help it hold together better.
- Cook on medium heat for crispy outsides and perfectly cooked centers.
- Boost the flavor with extra mint, green onion, dill, or parsley.
- Stick with non-stick—it makes flipping easier and uses less oil.
- Make them gluten-free with a 1:1 gluten-free flour blend.
- Double the batch—they’re great for quick lunches or snacks!
- Reheat in a skillet to keep them crispy (skip the microwave).
- Serve with something fresh like tomato salad or herbed yogurt dip.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Could these be cooked in an air fryer rather than fry in oil?
Hi Elizabeth,
Honestly, we haven’t tried in an air fryer. Just chatted with Nico about it, and if we were cooking the fritters in an air fryer, this is his recommendation:
1. Prepare the batter as written, then scoop about ¼ cup portions onto parchment-lined air fryer paper (sprayed with a little oil). Flatten slightly.
2. Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway, and spray lightly with oil so they crisp up. They’ll come out golden on the outside and tender inside.
If your basket has big holes, start them on parchment and remove it halfway through for extra crispiness.
I hope this helps! Let me know. Louise
Absolutely obsessed with these! Husband was eating them faster than I could flip them. Hands down the easiest most flavorful and satisfying recipe we’ve made from the internet. We used fresh corn from the farm and fresh herbs, what a treat. Already planning some spin offs with fresh crab meat and a Latin twist with jalapeños/cilantro/red onion – only for curiosity – WOULN’T change a thing to this recipe!!! 1000/10 would recommend.
Steph, that’s just amazing.
Now I can really picture your husband stealing them straight from the pan 🤣. And can I just say that your spinoff ideas… DELICIOUS!
Thanks for cooking with us and for sharing your joy here. Kindest,
Louise
Just made a double batch while my three boys were literally screaming in the background 😂 and it STILL came out amazing! Super easy to throw together, even in chaos. I loved using Greek yogurt instead of cream—so much lighter, and honestly perfect since everyone in this house needs to lose a few pounds 😅 The fritters were a hit with the kids and my husband. Thank you!
Haha Renee, you just made our day! 😂 We’re so glad the recipe held up under “real life” conditions—screaming kids and all! Huge win that the whole family enjoyed them (and yes, Greek yogurt for the win 🙌). Thanks so much for sharing this—we’re cheering you on from our quiet kitchen in Todi! 💚