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Feta and Dill Corn Fritters
3 Tbsp flour
3 Tbsp cornmeal
1/2 tsp baking powder
1 egg, beaten
1/4 cup Greek yogurt
2 tsp chopped dill
1 cup corn
1 Tbsp thinly sliced green onions
2 oz feta cheese, crumbled
salt and pepper
olive oil, for pan frying
Combine flour, cornmeal, and baking powder. Add the beaten egg and yogurt, and then lightly fold in the dill, corn, onions, and feta. Season to taste with salt and pepper.
Heat a pan with olive oil (I use nonstick, so it won’t stick…duh, but also so I can use less oil, just enough to make a thin layer on the bottom of the pan) over medium-high heat.
Drop large spoonfuls of the batter onto the hot pan (smooth slightly) and cook about 2 minutes per side, or until golden brown.
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