Corn Fritters

12 standard portions

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Ingredients

• 3 cups frozen corn kernels
• 2 medium eggs
• 1 medium red onion
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon garlic powder
• 3 tablespoons lemon juice
• ⅓ cup cilantro
• 1½ teaspoons salt
• ½ teaspoon ground black pepper
• 1 tablespoon oil (vegetable, corn, sunflower, or canola - for frying)
• ½ cup Greek yogurt
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder (or granules)
• Salt and pepper ( to taste)
• 1 cup cucumber (sliced)
• 2 tablespoons chopped fresh parsley
• ⅓ cup red onion (thinly sliced)
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• ½ teaspoon dried parsley
• Salt and pepper (to taste)

Method

1. If using frozen corn, no need to thaw as these can directly go in the batter. Place fresh or frozen corn kernels in a glass bowl.
2. Place half of the corn in the food processor jug with the rest of the ingredients, and blend to get a coarse mixture.
3. Transfer the mixture to the bowl with the rest of the corn, and mix it with a spatula so that the corn kernels are mixed in with the blended mixture (do not overmix the mixture).
4. Heat the oil in a pan or a cast-iron skillet on medium heat. When the oil is hot, using a cookie scoop, drop the fritter mixture onto the skillet and lightly flatten with a spatula or the back of a spoon.
5. Add 2 more scoops of fritter mixture at a time, slightly spaced. Cook the fritter on medium heat for around 3 minutes or until the bottom is golden brown, then flip over and cook for 2 more minutes. Or until corn fritters are golden brown and cooked through. If using frozen corn, it might take 1-2 minutes longer.
6. Repeat the process 2 more times until all the corn fritter mixture is used up.
7. Add all the ingredients in small bowl and stir well to combine.
8. In a small bowl, whisk together all the ingredients for the lemon dressing.
9. In a large bowl, add cucumber, parsley, red onions, and lemon dressing. Gently toss to combine.
10. Divide corn fritters and cucumber parsley salad between the plates/bowls. Spoon the yogurt sauce on the corn fritters or use it as a dip.