Name: Sweet Corn Fritters with Green Tahini Dip
Ingredients: ¾ cup plain Greek yogurt; ¼ cup tahini; 1 cup chopped parsley leaves; ½ cup lightly packed basil leaves; ¼ cup lightly packed mint leaves; 1 teaspoon lemon zest; 2 tablespoons lemon juice; 1 tablespoon honey; Generous pinch of salt; Pinch of ground black pepper; Canola or vegetable oil for frying; 2 cups sweet corn kernels; ½ cup all-purpose flour; ¼ cup coarse yellow cornmeal; 1 teaspoon baking powder; 1/3 cup milk; 1 egg, lightly whisked; ½ cup shredded cheddar cheese; 1 teaspoon salt; ½ teaspoon garlic powder; ½ teaspoon smoked paprika

Sweet Corn Fritters with Green Tahini Dip

These Sweet Corn Fritters are a summer treat that kids and adults can enjoy any night of the week. They are relatively quick to prepare, especially if the dip is prepped in advance. The creamy, bright tahini dip complements the fritters and is made with fresh herbs that abound this time of year. These fritters won’t keep, so consume quickly.

Ingredients

Green Tahini Dip

¾ cup plain Greek yogurt
¼ cup tahini
1 cup chopped parsley leaves
½ cup lightly packed basil leaves
¼ cup lightly packed mint leaves
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon honey
Generous pinch of salt
Pinch of ground black pepper

Sweet Corn Fritters

Canola or vegetable oil for frying
2 cups sweet corn kernels
½ cup all-purpose flour
¼ cup coarse yellow cornmeal
1 teaspoon baking powder
1/3 cup milk
1 egg, lightly whisked
½ cup shredded cheddar cheese
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon smoked paprika

Instructions

Makes 25–30 fritters
Place all the ingredients for the dip in a food processor or blender and mix until smooth. Chill in the refrigerator until time to serve.
Pour 1 to 2 inches of oil in a heavy-bottomed pot (Dutch oven or cast-iron pan with high sides). Heat the oil until it reaches 350°. While the oil heats, combine the remaining ingredients in a large bowl.
Place a cooling rack on top of a baking sheet and set aside. When the oil has reached 350°, begin dropping the fritter batter carefully into the oil, 1 tablespoon per fritter. Drop only 6 to 7 fritters into the oil at a time to avoid overcrowding.
Fry each batch of fritters for 5 to 6 minutes, turning them periodically so all sides brown evenly. Remove them from the oil with a slotted spoon when they are golden brown and crisp, and place on the cooling rack while you fry the remaining fritters. Serve immediately with the Green Tahini Dip.
Edible Michiana original recipe