Corn fritters with yogurt dip recipe

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We’ve all got a can or two of corn lurking in a cabinet somewhere, and these thick savory pancakes show how easily you can transform them into an interesting light lunch or supper. The secret here is not to make the batter too wet. You are aiming for a balance of one-third batter to two-thirds filling.

  • Yield: 8 fritters


  • ¾ cup all-purpose flour
  • ½ tsp baking powder
  • Sea salt and freshly ground black pepper
  • 1 egg, beaten
  • ¼ cup whole milk
  • Olive oil
  • 2 scallions, trimmed and thinly sliced
  • 1 red chile, seeded and finely chopped
  • 2 Tbsp chopped cilantro
  • One 8-ounce can corn kernels, drained and dried on paper towels
For the Yogurt Dip
  • 1 cup plain yogurt
  • ½–1 red chile, seeded and finely chopped, to taste
  • ½ lime juice
  • 3 Tbsp chopped cilantro
  • Salt and freshly ground black pepper
How to Make It
  1. First, mix together all the ingredients for the dip. Taste and season with salt and pepper as necessary, then set aside.
  2. Sift the flour and baking powder into a mixing bowl. Season with salt and pepper. Mix together, make a well in the middle, and add the egg and milk. Whisk, gradually bringing the flour into the wet mixture until it forms a smooth batter. Add 1 tablespoon of olive oil and whisk again until smooth, adding a little more milk if necessary.
  3. Stir the scallions, chile, cilantro, and corn into the batter and mix well.
  4. Heat a large frying pan and add a glug of oil. Put about ¼ cup of the mixture per fritter into the hot pan, pushing it down lightly. Fry in batches for 1–2 minutes on each side until golden. Keep warm.
  5. Serve the warm fritters with the yogurt dip alongside.

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