Description
These Corn Fritters with Whipped Feta are a delightful savory snack or breakfast option combining sweet corn kernels and bell peppers in a crispy batter, pan-fried to golden perfection, and topped with a creamy, garlicky whipped feta and fresh cherry tomatoes for a burst of flavor.
Ingredients
Main Ingredients
- 2.5 cups frozen corn kernels
- 2 large eggs
- ½ cup + 2 tablespoons flour (about 75 grams; can be regular, gluten-free, or almond meal)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon baking powder
- ½ cup diced yellow bell peppers (substitute red or green if preferred, about half a pepper)
- 3 tablespoons chopped chives (or green onions)
- 3 tablespoons olive oil (for cooking)
Whipped Feta Topping
- ½ cup Greek yogurt (about 3 oz or 90 grams; light preferred)
- ½ cup crumbled feta (about 3 oz or 90 grams; smooth feta recommended)
- 1 large clove garlic (minced or grated)
Garnish
- 1 cup cherry tomatoes (sliced)
- Extra chopped chives
Instructions
- Prepare the corn: Thaw the frozen corn kernels by placing them in a bowl with hot water for a few minutes. Once thawed, thoroughly strain the corn to remove excess water.
- Mix the batter: In a mixing bowl, whisk together the eggs, salt, and pepper until combined. Add the flour and baking powder and stir well. Fold in the strained corn, diced bell peppers, and chopped chives until a thick batter forms.
- Cook the fritters: Heat about 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Drop spoonfuls of batter into the skillet—use about 1 tablespoon for mini fritters or 2 tablespoons for larger breakfast-style fritters. Fry each fritter for approximately 2 minutes per side, or until golden brown and cooked through. Transfer finished fritters to a plate lined with paper towels to absorb excess oil. Repeat until all batter is used.
- Whip the feta: In a blender or food processor, combine Greek yogurt, crumbled feta, and minced garlic. Blend until the mixture is smooth and creamy.
- Assemble and serve: Place the fritters on a serving platter or individual plates. Top each fritter with a dollop of the whipped feta mixture, slices of cherry tomatoes, and a sprinkle of extra chopped chives for garnish. Serve warm and enjoy.
Notes
- The recipe allows for flexibility in flour choices—regular, gluten-free, or almond meal can be used depending on dietary needs.
- Adjust the size of the fritters according to your preference by varying the batter spoonful size.
- Use light Greek yogurt to reduce fat content without compromising creaminess in the whipped feta.
- Fresh chives add a mild onion flavor; green onions can be substituted if preferred.
- The fritters can be served as a snack, appetizer, or a savory breakfast option.
- Ensure the oil is hot enough before adding batter to achieve a crispy exterior.
- Leftover whipped feta can be stored in the refrigerator for up to 2 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mediterranean
