Sour Cream Corn Fritters


3 cups sweet kernel corn, fresh or canned

1 cup all-purpose flour

2 tablespoons milk

2 tablespoons sugar

1 teaspoon baking powder

¼ teaspoon cayenne pepper

¼ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon black pepper

2 eggs, slightly beaten

1/3 cup FAGE Sour Cream, more for garnish

2 cups shredded cheddar or Monterrey Jack

2 scallions, chopped

Canola oil for frying


Parsley/Scallion Sauce:

½ cup FAGE Sour Cream

2 tablespoons lime juice

2 tablespoons olive oil

½ cup parsley, packed

2 tablespoons scallion, chopped

1 teaspoon salt

1 teaspoon garlic powder

  1. If using canned corn, drain and pat dry with paper towel and place in a large bowl.
  2. Add flour, milk, sugar, baking powder, cayenne, garlic powder, salt, pepper, and egg to the corn and mix until just combined.
  3. Fold in sour cream, cheese, and scallions.
  4. Heat a large pan over medium-high heat and add oil.
  5. Scoop about ¼ cup of mixture and place into the pan. Cook for about 3-4 minutes and flip to the other side for another 3 minutes. Repeat with the remaining batter.
  6. Remove the fritter onto a paper towel lined plate.
  7. For the sauce, add all ingredients to a food processor or blender and blend until smooth.
  8. Serve the fritters warm with sauce.
Back to top