These crispy sweet corn fritters are packed with fresh summer corn, herbs, and crunchy California walnuts for a savory bite with plenty of texture. Perfect for breakfast, brunch, or a light summer dinner on the farm.
¾ cup whole milk Greek yogurt
1 Tbsp hot honey
1 Tbsp fresh chives or green onion, chopped
1 tsp fresh lemon juice
Pinch of kosher salt
½ cup California walnuts, plus more for topping
3 ears fresh sweet corn, kernels removed (about 2 cups)
2 green onions, thinly sliced
2 Tbsp fresh basil, chopped
2 Tbsp fresh chives, chopped
2 large eggs
½ cup all-purpose flour
1 tsp baking powder
½ tsp kosher salt
¼ tsp black pepper
4 Tbsp olive oil, divided
In a small bowl, stir together the Greek yogurt, hot honey, chives, lemon juice, and salt. Refrigerate until ready to serve.
Roughly chop the California walnuts into small bite-sized pieces.
In a large bowl, combine the corn kernels, walnuts, green onions, basil, and chives. Add the eggs and stir until combined.
Sprinkle in the flour, baking powder, salt, and black pepper. Mix until a thick batter forms.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Scoop about ¼ cup of batter for each fritter and gently flatten with the back of a spoon.
Cook for 3-4 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter, adding the remaining olive oil as needed.
Serve warm with the hot honey herb yogurt and garnish with additional chopped California walnuts and fresh herbs, if desired.
A bright, summery pasta salad packed with peak-season vegetables and tossed in a creamy homemade walnut basil pesto.
This creamy, dairy-free ranch gets its rich texture and a healthy boost from California walnuts. Packed with fresh herbs and tangy flavor, it’s a delicious dip, dressing, or spread for everything from salads to veggie platters.
