Mediterranean Corn Fritters
Servings: 4 people
- 2 large eggs
- ½ cup (120 g) Greek yogurt
- ½ cup (70 g) 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 (300 g) corn kernels fresh, canned (drained), or frozen (thawed)
- ½ cup (75 g) crumbled feta cheese
- 1 green onion thinly sliced
- ¼ cup (1 handful) fresh mint chopped - sub dried oregano or dill
- 1 lemon the zest
- 2 tablespoons olive oil for cooking - add more as needed
- 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.
Substitutions
- 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.
