Savory Corn Fritters

These savory corn fritters with scallion are addictive. Eat them on their own or top with anything from guacamole to salsa or a cilantro yogurt dip for a great entertaining appetizer.


  • 1-1/4 cups corn kernels, cut from 1 to 2 ears Sunshine Sweet corn
  • 1/2 cup cornmeal
  • 3/4 cup full-fat Greek yogurt
  • 3 tablespoons olive oil, divided
  • 3 eggs, whites and yolks separated
  • 1 scallion, finely chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper


In a large bowl combine corn, cornmeal, yogurt, 2 tablespoons of the oil, 1 egg yolk, scallion, salt and pepper.  Mix just until combined. In a separate bowl beat egg whites until they form soft peaks.  Fold egg whites into corn mixture. Discard remaining yolks.

Place a large nonstick skillet over medium heat. Add 1 teaspoon of the oil. When hot, spoon four heaping tablespoons of batter into the skillet to make four fritters.  Cook  until golden brown on the bottom, 2 to 3 minutes; flip gently and allow to cook through, about 2 more minutes. Transfer to serving dish and cover to keep warm.  Repeat with remaining batter.

Number of Servings: about 12 fritters