Corn Fritters - Alexandra's Kitchen

Name: Corn Fritters - Alexandra's Kitchen
Ingredients: ½ cup quick-cooking polenta, or fine-ground cornmeal; 1¼ cups corn kernels, cut from 1-2 ears of corn*; 1 small shallot, diced fine (about 3 tablespoons); 1 small jalapeño, seeds and membrane removed, diced fine (about 2 tablespoons); ½ teaspoon cumin seeds, roughly smashed (optional — I omitted); ¾ teaspoon salt, plus extra for seasoning; ¼ teaspoon black pepper, plus extra for seasoning; ¾ cup full-fat Greek yogurt; 1½ tablespoons olive oil, plus extra for frying; 1 to 4 eggs (depending on whether you want to make a fritter or a pancake… see notes in post above and in recipe); ¼ cup chopped cilantro (or more or less to taste); ¼ cup sour cream or crème fraîche

"Golden brown and loaded with corn, these crispy corn fritters make a perfect summer appetizer or a light entrée when paired with a simple arugula salad...."

INGREDIENTS

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½ cup quick-cooking polenta, or fine-ground cornmeal

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1¼ cups corn kernels, cut from 1-2 ears of corn*

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1 small shallot, diced fine (about 3 tablespoons)

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1 small jalapeño, seeds and membrane removed, diced fine (about 2 tablespoons)

•

½ teaspoon cumin seeds, roughly smashed (optional — I omitted)

•

¾ teaspoon salt, plus extra for seasoning

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¼ teaspoon black pepper, plus extra for seasoning

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¾ cup full-fat Greek yogurt

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1½ tablespoons olive oil, plus extra for frying

•

1 to 4 eggs (depending on whether you want to make a fritter or a pancake… see notes in post above and in recipe)

•

¼ cup chopped cilantro (or more or less to taste)

•

¼ cup sour cream or crème fraîche

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