Feta and Dill Corn Fritters
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Today, I’m guest posting on Beantown Baker for her Friday Favs series.
Go go go and check it out! Hurry up already!
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
directions:
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.
these look amazing!
Already saw it over there- great recipe! 🙂
These look so good, Elly. I’m heading over to Jen’s blog to get the recipe now!
Thanks so much for participating! I can’t believe you never had Spaghettios until college!
Cuteness! I’m off to go check it out!
I love the feta in these, surprise, surprise – great recipe! 🙂
These look yummy! And I’m glad to have found a new blogger to follow!
LOVE, LOVE, LOVE this recipe Elly! Pure Greek fusion yiayia inspired genius.
Oh yeah! I’m bookmarking these. They’re right up my alley!
Feta and dill is a wonderful combination! 🙂
I have trouble with cow’s milk so I substituted 1/4 cup of soy sour cream for the yogurt and these were delicious! What would you serve them with, Elly?
Glad you enjoyed them, Donna! I believe when I made them, I just served them alongside some Greek-flavored chicken (olive oil, lemon juice, lots of oregano) and with a Greek village salad (tomatoes, cucumbers, onion, olives, feta, olive oil, oregano).
OK, so I just looked at my picture and it looks like we had them with a regular salad. lol. Not the best memory over here. 🙂