Ingredients
½cupplain Greek yogurt
3tbspolive oil
1tbsphoney
2tspgarlic,minced
2tspapple cider vinegar
1lime juice
½jalapeño,or more if desired, finely diced
salt,to taste
3cupscorn kernels,fresh, frozen, or canned
1cupwhole wheat flour
½cupred or green pepper,finely chopped
¼cupcilantro,finely chopped
¼cupgreen onion,finely chopped
½jalapeño,finely diced
2tsphoney
2tspgarlic,minced
½tsppaprika,smoked
½tspsalt
pinch of fresh ground black pepper
2large eggs,beaten
2tbspolive oil,or canola oil or vegetable oil, for frying
Preparation
Whisk all of the yogurt sauce ingredients together except for the salt. Taste, then add salt to taste. Cover and refrigerate until ready to serve.
Mix all of the fritter ingredients together in a large bowl. Set in the refrigerator, uncovered, while heating 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. Place the mixture onto the hot skillet and form into a circle.
Repeat with a few more, making sure not to overcrowd the skillet. Cook for about 2 to 3 minutes on each side until golden brown. Transfer to a paper towel-lined plate until finished.
Serve warm fritters with yogurt dip.
