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Spicy Corn Fritters with Cilantro Lime Cream

Ingredients

Ingredients for the Spicy Corn Fritters

  • ½ cup quick-cooking grits or fine-ground cornmeal
  • 2 cups corn kernels about a 12 ounce frozen bag of corn
  • 1 small shallot diced finely
  • 1 jalapeno seeds and membrane removed, diced
  • ½ teaspoon cumin
  • dash of salt and pepper
  • ¾ cup plain non fat Greek yogurt
  • 1 tablespoons olive oil plus extra for frying
  • 3 eggs
  • Ingredients for the Cilantro Lime Cream
  • ¼ cup chopped cilantro or more or less to taste
  • ½ cup Greek yogurt
  • Juice from 1 lime
  • NOTE: Batter can be made ahead and chilled.

Instructions

  1. 1. In a large bowl mix the grits, corn, shallots, jalapeño, cumin, salt and pepper. Add yogurt, 1 tablespoon olive oil, and eggs. Mix to combine. Let rest 5 minutes.
  2. 2. Set large nonstick frying pan over medium heat for 1-2 minutes. Pour in 1 teaspoon olive oil (or enough to just coat the bottom of the pan). Once hot, spoon 2 TBS of batter per cake into pan. Spread with the back your spoon to even out the batter (you don't want it too thick or thin!). Make 3 to 4 fritters at a time.
  3. 3. Cook cakes 2-3 minutes, or until golden. Flip and cook 1-2 minutes, or until golden on the other side. Place fritters onto a paper towel lined plate to drain off grease. Repeat for all batter.
  4. 4. Mix Greek yogurt, lime juice, and cilantro.
  5. 5. Serve fritters and drizzle cream over the top. Enjoy while hot!

Recipe Notes

Makes about 8 cakes (depends on size)