Instructions

• Gather and prep ingredients: measure 3 cups (400 g) frozen corn (no need to thaw), peel and finely chop the 1 medium red onion for the fritter batter, thinly slice the red onion amount listed as (50 g) for the salad, chop the cilantro (use the amount listed in the ingredients), slice the cucumbers (1 cup / 100 g), and chop the fresh parsley (2 tablespoons).
• In a food processor (or blender), place half of the frozen corn (1.5 cups / 200 g), the 2 eggs, 1 cup (120 g) all-purpose flour, 1/2 teaspoon baking powder, 1 teaspoon garlic powder, 3 tablespoons lemon juice, the chopped cilantro (as listed), the finely chopped medium red onion (for the batter), 1 1/2 teaspoons salt, and 1/2 teaspoon ground black pepper. Pulse until you have a coarse, slightly chunky mixture — do not puree to a smooth paste.
• Transfer the processed mixture to a large mixing bowl and add the remaining half of the corn (the other 1.5 cups / 200 g). Gently fold with a spatula until combined; stop once the mixture is evenly mixed (do not overmix).
• Heat a heavy skillet or cast-iron pan over medium heat. Add the 1 tablespoon oil listed for frying and swirl to coat the bottom of the pan. Let the oil become hot but not smoking.
• Using a cookie scoop or 2-tablespoon spoon, drop portions of the batter into the skillet, spacing them slightly apart. Lightly flatten each mound with a spatula or the back of a spoon to form fritters about 1/2-inch thick. Cook 3 minutes on the first side, or until the bottom is golden brown.
• Flip each fritter and cook about 2 minutes more, or until both sides are golden brown and the fritters are cooked through. If the corn is still frozen when cooked, they may need an extra 1–2 minutes after flipping.
• Transfer cooked fritters to a plate lined with paper towels to drain, and repeat steps 5–6 with the remaining batter, adding the same 1 tablespoon oil to the pan as needed between batches.
• While the fritters cook (or after), make the yogurt sauce: in a small bowl whisk together 1/2 cup (150 g) Greek yogurt, 1 tablespoon lemon juice, 1/2 teaspoon garlic powder or granules, and salt and pepper to taste. Set aside or refrigerate until serving.
• Make the salad dressing: in a small bowl whisk together 2 tablespoons olive oil, 3 tablespoons lemon juice, 1 tablespoon balsamic vinegar, 1/2 teaspoon dried parsley, and salt and pepper to taste.
• In a large bowl, combine the sliced cucumbers (1 cup / 100 g), the 2 tablespoons chopped fresh parsley, and the thinly sliced red onion (50 g). Pour the dressing over the vegetables and gently toss to combine.
• Divide the corn fritters and cucumber–parsley salad between plates or bowls. Spoon the yogurt sauce over the fritters or serve it on the side as a dip.