Sweet corn kernels, salty feta and spring onion make these little fritters savory and juicy. Serve them warm with fresh lime yogurt and cilantro; pickled chili adds a spicy kick if you like.
These fritters are all about the contrast between juicy corn, salty feta and a sauce with fresh lime. Spring onion adds a mild onion flavor without overpowering the sweet kernels. Crumble the feta coarsely so you’ll find distinct salty pieces in the cooked fritters. The yogurt balances the salt and makes each bite fresher; cilantro adds a herby, green note.
In the Netherlands, fresh corn is easiest to find during the summer months. Use a sharp knife to cut the kernels off the cob, holding the cob upright on a cutting board. Out of season, you can use frozen corn: thaw it and pat the kernels dry so too much moisture doesn’t get into the batter. Canned corn works too; drain it well. Its texture is usually a little softer than that of fresh kernels.
The batter doesn’t need to be smooth. Stir in the flour and egg just until the dry flour is incorporated, and gently press a few corn kernels with the back of a spoon if you like. This keeps most of them whole, so you get little bursts of sweet, juicy corn throughout the fritters. Cook small batches over medium-low heat: if the heat is too high, the outsides will brown quickly while the batter around the corn is still unset. Flip them only when the edges look dry and the underside is golden brown.
Use full-fat or low-fat yogurt for a sauce that clings to the fritters. Greek yogurt makes it thicker; stir in a teaspoon of water if it’s difficult to spoon. You can use lemon instead of lime, although the aroma will be different. If you don’t want cilantro, use flat-leaf parsley. Feta is important for the salty flavor, but crumbled cow’s milk white cheese is a handy alternative. Taste before adding salt: feta varies in saltiness.
Serve the fritters for lunch with the yogurt on the side or spooned over them, plus a simple cucumber and leafy greens salad if you’d like to make it a more substantial meal. They’re also good at room temperature, for example on a lunch table. Cover leftovers and refrigerate within two hours, then eat within three days. Reheat them thoroughly in a frying pan over low heat; this keeps the outside in better shape than reheating them in the microwave.
Mix the yogurt with the lime zest and juice. Set the sauce aside while you make the fritters.
Beat the eggs in a large bowl. Stir in the flour, baking powder, milk and black pepper until no dry flour is visible.
Fold the corn kernels, spring onion and feta into the batter. The batter will be thick, with clearly visible corn kernels; don’t stir longer than necessary.
Heat a frying pan over medium-low heat and add a little oil. Spoon about 2 tablespoons of batter into the pan for each fritter and gently press it a little flatter. Cook in batches.
Cook the fritters for about 3 minutes, until the underside is golden brown and the edges are firmer. Flip them and cook the other side for another 2 to 3 minutes. Add a little more oil between batches if needed.
Serve warm or at room temperature with the lime yogurt and cilantro. Scatter the pickled chili over the top if you like.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
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Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.