These little corn fritters have a thin, light batter that holds the juicy kernels together without hiding them. Serve them warm with fresh yogurt, lime, cilantro and a little chili.
Corn is the main ingredient here, not just a filling in the batter. Fresh kernels give the fritters a juicy bite and natural sweetness; a thin coating of batter holds them together and creates a crisp edge. In the Netherlands, fresh ears of corn are easiest to find in summer and early autumn. Choose ears with firm, plump kernels. Out of season, thawed frozen corn works too: drain it well and pat it dry if needed, so no extra moisture gets into the batter.
The batter should be on the loose side, rather than as thick as pancake batter. Stir just until the flour is incorporated. If you mix it for too long, the result will become dense and chewy more quickly. A little baking powder helps keep the inside light, while the corn kernels remain visible. Spoon small portions into a frying pan with a thin layer of neutral oil. Keep the heat at medium: too hot, and the outside will brown before the batter is cooked through; too low, and the fritters will absorb more oil and be less crisp.
The yogurt sauce balances the sweetness of the corn. Lime zest adds fragrance, the juice makes the sauce fresh, and cilantro brings a herby, green flavor. Use plain yogurt that’s thick enough to cling to a fritter. Greek yogurt works too; if the sauce is very thick, stir in a teaspoon of water. If you’re not fond of cilantro, you can replace it with finely chopped flat-leaf parsley. Fresh chili brings a more immediate heat than chili flakes, so start with a little and taste as you go.
Serve the fritters as soon as they come out of the pan, with the sauce on the side so the crust stays crisp. As a starter, three small fritters per person is a useful serving; they also work well on a platter with drinks or as a light lunch with green salad. If you make them ahead, let them cool and store them covered in the refrigerator. Reheat them until piping hot within two days in a hot oven or air fryer; the microwave will soften the crust. The sauce can be stored separately, covered and chilled, then stirred again just before serving.
Mix the yogurt with the lime zest, lime juice, half the cilantro and a pinch of chili flakes. Season with salt and set the sauce aside.
In a large bowl, mix the flour, baking powder, salt and a few twists of black pepper. Beat the egg with the milk and stir it into the dry ingredients until a batter just forms.
Fold the corn kernels and spring onion into the batter. Stir just until everything is distributed; the mixture should lightly coat the corn.
Heat the oil in a frying pan over medium heat. Spoon a heaped tablespoon of batter into the pan for each fritter and flatten it slightly. Fry in batches, leaving space between the fritters, for about 2–3 minutes per side until golden brown and cooked through. Add a little more oil for the next batch if needed.
Briefly drain the fritters on paper towels. Serve warm with the yogurt sauce and sprinkle with the remaining cilantro and chili flakes.
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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.