Ingredients
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
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Steps
- If using canned corn, drain and pat dry with paper towel and place in a large bowl.
- Add flour, milk, sugar, baking powder, cayenne, garlic powder, salt, pepper, and egg to the corn and mix until just combined.
- Fold in sour cream, cheese, and scallions.
- Heat a large pan over medium-high heat and add oil.
- 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.
- Remove the fritter onto a paper towel lined plate.
- For the sauce, add all ingredients to a food processor or blender and blend until smooth.
- Serve the fritters warm with sauce.
