For the yogurt dip:
2/3 cup yogurt
2 tablespoons fresh dill, chopped
2 tablespoons olive oil
1/2 teaspoon sea salt
For the corn fritters:
1 bottle canola oil
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
1 large egg
2/3 cup milk
2 tablespoons unsalted butter
1 cup fresh corn kernels
Step 1 - Preheat the oven to 200 degrees F.
Step 2 - In a bowl, mix the yogurt, the dill, the olive oil, and 1/2 teaspoon of the sea salt and chill until ready to use.
Step 3 - In a medium pot fitted with a deep-fry thermometer, heat the canola oil to 375 degrees F.
Step 4 - In a medium bowl, sift the flour, the baking powder, the salt, and the cayenne together.
Step 5 - In a separate bowl, whisk the egg, the milk, and the butter together.
Step 6 - Stir the wet ingredient mixture into the dry ingredient mixture.
Step 7 - Fold the corn into the batter and let it sit for 5 minutes.
Step 8 - Working in batches of 4 to 5 at a time, drop heaping tablespoonfuls of the batter into the heated oil and fry until golden, about 3 minutes per batch.
Step 9 - Drain the fried corn fritters on a paper-towel-lined baking pan.
Step 10 - Transfer the drained fritters to a second baking pan and keep warm in the oven while finishing the remaining batches.
Step 11 - Serve immediately with the yogurt dip.
Time: 35 minutes
Yield: 12 servings