Mediterranean-Style Mexican Street Corn Fritters
Introduction:
These Mediterranean-style fritters take the iconic flavors of Mexican street corn (elote)—sweet corn, creamy cheese, chili, and lime—and blend them with Mediterranean touches like tangy feta, fresh parsley, and creamy yogurt. The result? Crispy golden fritters bursting with flavor and perfect for dipping into garlic yogurt sauce or tahini-lemon drizzle. They’re a healthy, air-fried alternative to traditional corn fritters and an exciting addition to mezze platters, lunch wraps, or small plates.
Ready in: 30 minutes
Serves: 4 (makes about 10 fritters)
Ingredients:
For the Fritters:
2 cups corn kernels (fresh or thawed frozen)
½ cup crumbled feta cheese
¼ cup grated zucchini (squeezed dry)
2 green onions, finely chopped
1 garlic clove, minced
2 tbsp chopped fresh parsley or cilantro
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp chili flakes (optional)
Zest of 1 lime
Juice of ½ lime
1 large egg
⅓ cup chickpea flour (or whole wheat flour)
½ tsp baking powder
Salt and pepper to taste
For Garlic Yogurt Dip:
½ cup plain Greek yogurt
1 tbsp lemon juice
1 clove garlic, finely grated
1 tbsp chopped mint or dill
Salt to taste
Instructions:
Mix the Batter:
In a mixing bowl, combine corn, feta, zucchini, green onions, garlic, parsley, cumin, paprika, chili flakes, lime zest and juice.
Add egg, flour, baking powder, salt, and pepper. Mix until just combined. Batter will be thick but spoonable.
Shape Fritters:
Use a spoon or cookie scoop to form small patties (~2 tablespoons each).
Flatten slightly to ensure even cooking.
Air Fry or Pan-Fry:
Air Fryer Method:
Preheat air fryer to 375°F (190°C).
Lightly oil or line the basket.
Arrange fritters in a single layer (work in batches).
Air fry 8–10 minutes, flipping halfway, until golden and crispy.
Pan-Fry Method:
Heat 1–2 tbsp olive oil in a skillet over medium heat.
Cook fritters 3–4 minutes per side until crisp and browned.
Make Garlic Yogurt Dip:
Stir together all dip ingredients. Chill while fritters cook.
Serve:
Plate fritters warm with a drizzle of yogurt sauce.
Garnish with extra lime wedges, parsley, and a dusting of paprika or za’atar.
Tips & Variations:
Vegan version? Use vegan feta and a flax egg (1 tbsp flax + 2.5 tbsp water).
Spice it up: Add harissa to the batter or drizzle with sriracha tahini.
Add protein: Mix in mashed chickpeas or cooked quinoa for extra substance.
Meal idea: Serve inside warm pita with arugula and yogurt sauce.
Nutrition (Per 2 fritters + 2 tbsp dip – approx.):
Calories: ~170
Protein: 7g
Fat: 8g
Carbs: 18g
Fiber: 3g
Sodium: ~290mg