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Air Fryer Corn Fritter Wedges with Cucumber Mint Dip

A sweet corn and cornmeal batter shaped into wedges and air fried crisp, served with a Pimm's-inspired cucumber, mint, and ginger yogurt dip.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the fritter wedges
  • 1.5 cups corn kernels fresh or thawed and dried
  • 1/2 small red onion finely diced
  • 1 small jalapeño seeded and minced
  • 1/3 cup cilantro or parsley chopped
  • 2 large eggs
  • 1/3 cup milk
  • 3/4 cup all-purpose flour
  • 1/4 cup fine cornmeal
  • 1 tsp baking powder
  • 3/4 tsp fine salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 2-3 tbsp grated Parmesan optional
  • oil spray
For the cucumber mint dip
  • 1 cup whole-milk Greek yogurt
  • 1/2 cup cucumber finely grated, squeezed dry
  • 1 lemon zested, plus 1 tbsp juice
  • 1 tbsp fresh mint chopped
  • 1 tsp honey
  • 1/2 tsp fresh ginger grated
  • 1/4 tsp fine salt
  • black pepper

Equipment

  • Air fryer
  • Two bowls
  • Perforated parchment

Method
 

  1. Combine the corn, onion, jalapeño, and herbs. Whisk the eggs and milk. Whisk the flour, cornmeal, baking powder, salt, paprika, and garlic powder. Fold the wet into the dry, then the veg and Parmesan, into a thick, scoopable batter.
  2. Preheat the air fryer to 375°F and line the basket with perforated parchment. Form the batter into 3 to 4-inch wedge shapes about 1/2 inch thick.
  3. Spray the tops and cook 12 to 14 minutes, flipping carefully at 7, until golden and set.
  4. Stir the cucumber mint dip ingredients and serve alongside.

Notes

Thick, scoopable batter, not runny — adjust with a tablespoon of flour or a splash of milk.
Dry frozen corn well before it goes in.
Squeeze the grated cucumber dry for the dip.