Roasted Corn Fritters with Tzatziki Sauce

For me, there's always been something about the last two weeks of August. Historically it's the time when most New Yorkers take their vacations, even if it's just to head out to the beaches of Long Island. The temperatures get more comfortable and the city empties out slightly. I mean, this is New York so truly empty is never an option but it's still a noticeable difference. And there's a combination of anticipation of fall but also the desire to take advantage of the last bits of summer.

Those last bits of summer include lots of sweet corn. It's all over the farmer's markets and roadside stands. It's sweet and wonderful and we eat a lot of it. So, since I'm deep in what should I do with all this corn mode, I couldn't ignore a good fritter. Some like their fritters sweet with powdered sugar and maple syrup but I wanted a savory appetizer with cheese and herbs.

Making these heavenly tasting fritters is amazingly easy so I'm keeping the dipping sauce (of course we need a dipping sauce!) easy as well. Sabra is not only the hummus I buy regularly but they also have a line of tzatziki sauces. Yup, one of my favorite cucumber yogurt sauces, in easy, ready made form. That cool sauce with the hot fritter is a pretty addictive bite. And when we run out (fast), I love Sabra's spinach Parmesan tzatziki dip with my homemade pita chips. That actually runs out fast too.

 You can pick up the whole line of tzatziki sauce flavors at Shopright. Enjoy!

Click here to grab a coupon to try all the tzatziki sauces for yourself.

Yield: 4 Servings

Author: Anita Schecter

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Roasted Corn Fritters with Tzatziki Sauce

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Recipe for savory corn fritters with cheese and herbs, topped with a cucumber yogurt sauce.

Ingredients:

• 1 Egg
• 1/2 Cup milk
• 1 Tablespoon unsalted butter, melted
• 1 Cup all purpose flour
• 1 Teaspoon baking powder
• 1/2 Teaspoon salt
• 1/4 Teaspoon black pepper
• 2 Cups corn kernels, roasted
• 1/4 Cup grated Parmesan cheese
• 1/4 Cup chopped parsley
• Canola oil for frying
• Sabra tzatziki sauce

Instructions:

1. * If you have a grill, roast the corn until it develops a light golden color and then remove the kernels. You can also remove the kernels first and roast them in the oven for 10 minutes at 400 degrees. Or, you can stir fry them in a cast iron pan until they develop some color. Either way, it will bring out the sweetness of the corn.
2. In a large bowl, whisk together the egg, milk and melted butter. Sift together the flour, baking powder, salt and pepper and stir into the mixture. Fold in the cheese, parsley and corn. Refrigerate for about 15 minutes.
3. Fill a pot or deep skillet with about 3" of oil and bring to a temperature of 350 degrees. Carefully drop the corn batter in by the tablespoon. You'll need to work in 3 batches to avoid crowding the pot. Fry for a couple of minutes and flip over until both sides are a golden brown. Remove from the oil with a slotted spoon and place on a plate lined with paper towels to drain.
4. Serve hot with the tzatziki sauce.

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This recipe is sponsored by Sabra. Thank you for supporting the products I love and use in my kitchen.