Scale

**Corn Fritters:**

1 1/2 cups corn kernels (fresh, frozen, or canned)

1/2 cup all-purpose flour

1/4 cup cornmeal

1 tsp baking powder

1/4 tsp salt

1/4 tsp black pepper

2 green onions, finely sliced

1 egg

1/3 cup milk

2 tbsp chopped parsley or cilantro

Oil for pan frying

**Whipped Feta Dip:**

3/4 cup crumbled feta cheese

1/4 cup Greek yogurt

1 tbsp olive oil

1 tsp lemon juice

1 small garlic clove, minced (optional)

1. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and pepper.

2. Stir in corn, green onions, and herbs.

3. In a small bowl, whisk egg and milk, then add to dry ingredients. Mix until just combined.

4. Heat a thin layer of oil in a skillet over medium heat. Scoop ~2 tablespoons of batter per fritter and flatten slightly in the pan.

5. Cook 2–3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.

6. For whipped feta, blend all dip ingredients in a food processor until smooth and creamy.

7. Serve warm fritters with whipped feta on the side or spread on top.

• Make ahead: Reheat fritters in an oven or air fryer to re-crisp.

• Add chili flakes or jalapeño for a spicy kick.

• Feta dip can be made up to 3 days in advance and chilled.

Keywords: corn fritters with whipped feta, easy corn snack recipe, savory corn pancakes, creamy feta dip