Corn-feta fritters with yogurt-dill sauce

August 17, 2017 Published by Dina

We eat a lot of corn now that it is in season, locally grown and so sweet and tender. Occasionally we have a cob or two leftover, cooked or uncooked, and that’s when I like to make corn fritters.

The simplest sauce to serve with it is a tangy yogurt with dill and a sprinkling of good salt. It’s fragrant, tangy and refreshing with the fried fritters.

I took the pics outside and had to fight a few swarming wasps that were angling for the fritters. I won and they flew away.



Corn fritters with yogurt dill sauce


2 eggs

1/4 cup flour

1/3 cup crumbled feta

2 corn cobs, cooked or uncooked, kernel removed

2 scallions, thinly sliced, white and green part

Salt and pepper

1/4 cup oil for cooking the corn

Yogurt-dill sauce:

1 1/2 cups plain yogurt

A large handful dill, chopped

Sea salt


Place eggs and flour in a food processor and pulse a few times to blend.

Add 1/2 the corn and feta, pulse 3-4 times, then remove to a bowl.

Add the scallions, salt and pepper and remaining corn and mix to combine (keep a few kernels for garnish over the patties).

Heat half the oil in a skillet and scoop the batter into the hot oil with an medium size ice cream scoop.

Cook until golden on both sides, turning once.

Remove and place on a paper lined plate.

To make the yogurt sauce mix all ingredients in a bowl, taste and correct the seasoning.

Serve the fritters with the sauce on the side.





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