Corn Fritter

Perusing pintrest one night I came across this recipe for corn fritters. I saw Greek yogurt in the ingredients and decided to give it a try.  Besides tasting great, they were quick and easy!

Source: alexandracooks blog

Ingredients:
½ cup quick-cooking polenta, or fine-ground cornmeal
1¼ cups corn kernels, cut from 1-2 ears of corn*
1 small shallot, diced fine (about 3 tablespoons)
1 small jalapeño, seeds and membrane removed, diced fine (about 2 tablespoons)
¾ teaspoon salt, plus extra for seasoning
¼ teaspoon black pepper, plus extra for seasoning
¾ cup full-fat Greek yogurt
1½ tablespoons olive oil, plus extra for frying
3 egg whites
¼ cup chopped cilantro (or more or less to taste)
¼ cup sour cream or crème fraîche

Instructions:
1. In a large bowl mix polenta with corn, shallots, jalapeño, salt and pepper. Add yogurt, 1½ tablespoons olive oil, 1 egg. Mix well with fork.
2. Place egg whites in a bowl and beat to soft peaks. Carefully fold whites into corn batter in two stages. Let rest 5 minutes.
3. Set large nonstick frying pan over medium heat for 1-2 minutes. Pour in 1 teaspoon olive oil (or enough to just coat the bottom of the pan). Once hot, spoon 2 tablespoons of batter per cake into pan. Spread with the back your spoon to even out the batter. Make 3 to 4 fritters at a time. Season with a pinch of salt. Cook cakes 2-3 minutes, or until golden. Flip and cook 1 minute, or until golden. Season second side of fritters with a pinch of salt. Transfer to paper-lined tray.