Corn Fritters with Harissa Yogurt Sauce

Corn Fritters with Harissa Yogurt Sauce

Crispy and savory, with just a hint of sweet, this Corn Fritter Recipe is a total crowd pleaser! Served with a spicy Harissa Yogurt sauce, these corn cakes are just divine!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 277.57kcal

Author Danielle Wolter

Ingredients

Corn Fritters

10 oz. Birds Eye® Steamfresh Super Sweet Corn
1 tsp. sugar
1 tbsp. heavy cream
½ tsp. baking powder
½ tsp. salt
1 tbsp. chopped cilantro
¼ tsp. black pepper
1 serrano pepper minced
1 garlic clove minced
6 tbsp. flour
1 egg
1 tsp. lime juice
2 tbsp. olive oil

Harissa Yogurt Sauce

5 oz. Greek yogurt
2 tsp. Harissa paste
1 tsp. preserved lemon minced
1 garlic clove minced
1 tsp. honey
½ tsp. salt

Instructions

Combine all the ingredients for the corn fritters (except the olive oil) in a bowl and mix to combine.
Heat the olive oil in a nonstick skillet over medium heat. Spoon 2-3 tbsp. of the corn mixture in the skillet to make patties. Use a spatula to lightly flatten them.
Cook for 3-5 minutes per side, until golden brown.
Flip and continue cooking for another 3-5 minutes, until golden brown on both sides. Remove from heat and serve with the harissa yogurt sauce.

Harissa Yogurt Sauce

Combine all the ingredients in a bowl and mix well to combine.

Notes

Increase or decrease the amount of harissa paste in the yogurt depending on your spice preference.

Make sure the oil is hot before adding the corn batter so they get crisp on the outside.

Keep cooked corn fritters in a 200 degree oven to keep them crisp and warm while remaining fritters are cooked (only required if you're making a double batch and can't fit them all in one skillet).

Substitute lemon 1 tsp. of lemon zest for the preserved lemons if you don't have preserved lemons. Learn How to Make Preserved Lemons.

Nutrition