Corn-feta fritters with yogurt-dill sauce
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.
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
1 1/2 cups plain yogurt
A large handful dill, chopped
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.