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 Eggland's Best eggs, beaten
2 Tablespoons olive oil, canola oil, or vegetable oil for frying
PREP TIME
10m
COOK TIME
25m
TOTAL TIME
35m
YIELD about 20 fritters (can easily be halved)
Instructions
Make the yogurt dip by whisking 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.
Make the fritters: 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.