Sweet Corn Fritters with Sriracha-Lime Greek Yogurt

• Vegetarian

• Produce

  • 1/3 cup Cilantro
  • 1/2 tsp Coriander, ground
  • 1 Garlic clove
  • 1 Lime, zest and juice
  • 1/2 cup Scallions
  • 2 cups Sweet corn, Fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Sriracha

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 cup Flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Oil with a high smoke point

• Dairy

  • 1/3 cup Cheddar cheese, grated
  • 1 cup Greek yogurt, plain
  • 1/2 cup Milk

Found on food52.com

Description

Ingredients

• 1 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 cup milk
• 1 egg
• 1/2 lime, zest and juice
• 2 cups fresh sweet corn kernels (from 3 to 4 ears, depending on size)
• 1/2 cup minced scallions
• 1 garlic clove, minced
• 1/3 cup roughly chopped cilantro
• 1/3 cup cheddar cheese, grated
• Oil with a high smoke point, such as peanut, safflower, canola, or grapeseed, for pan-frying
• 1 cup plain Greek yogurt
• 1/2 lime, zest and juice
• Sriracha, to taste

Directions

• Sift together flour, baking powder, salt, and ground coriander. In a separate bowl, whisk together milk, egg, and lime juice and zest. Mix the wet ingredients into the dry, then fold the corn, scallions, cilantro, garlic, and cheddar cheese in until just combined.
• Heat a large heavy skillet (cast iron, preferably) and add enough oil to coat the bottom of the pan.
• Once the oil is hot, spoon large mounds of batter into the pan, flattening them slightly. Cook for about 3 minutes, or until fritters are nicely browned on the underside, then flip. When they are browned on the second side, remove them from the pan and place them on a plate or baking sheet lined with paper towels. Repeat until all the batter has been used up, adding more oil to the pan if needed.
• Mix together Greek yogurt and lime juice and zest. Add Sriracha a little bit at a time, until you have the heat level where you’d like it.