Sweet Corn & California Walnut Fritters with Hot Honey Herb Yogurt
Total Time
35 Mins
Serves
4
Serving Size
3 fritters
Course
DESCRIPTION
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.
Total Time
Prep Time
20 Mins
Cook Time
15 Mins
Total Time
35 Mins
Nutrition
Calories
418
Total Fat
27
Saturated Fat
4
Polyunsaturated Fat
23
Cholesterol
95
Sodium
484
Carbohydrates
34
Dietary Fiber
3
Total Sugars
11
Added Sugars
4
Protein
14
Vitamin D
0.5
Calcium
155
Iron
2
Potassium
403
Ingredients
Hot Honey Herb Yogurt
- 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
Fritters
- 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
Preparation
- 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.