Spicy Corn Pancakes with Dill Yogurt Recipe

Spicy Corn Pancakes with Dill Yogurt Recipe
14 Ingredients
  • 1 1/2 cups Greek yogurt (see note above)
  • 2 tablespoons chopped fresh dill
  • About 3 tablespoons juice from about 2 lemons
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 3 medium to large ears corn, cut off the cob (about 3 cups corn kernels)
  • 2 medium jalapeños, finely chopped, seeds and ribs left in for spicy, or removed for less spicy
  • 3 medium green onions, finely chopped
  • 1/2 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 eggs, lightly beaten
  • 1/2 cup buttermilk
  • Vegetable oil, for frying
Nutrition
674
34% daily value
6 servings
                                       
                                           
     

Fat

76% 49

Saturated

31% 6

Trans

- 0

Monounsaturated

- 31

Polyunsaturated

- 8

Carbs

16% 47

Carbs (net)

- 43

Fiber

16% 4

Sugars

- 8

Sugars, added

- 0

Protein

27% 13

Cholesterol

21% 64

Sodium

28% 677

Calcium

13% 128

Magnesium

9% 40

Potassium

9% 418

Iron

10% 2

Zinc

9% 1

Phosphorus

30% 208

Vitamin A

6% 50

Vitamin C

13% 12

Thiamin (B1)

18% 0

Riboflavin (B2)

18% 0

Niacin (B3)

20% 3

Vitamin B6

17% 0

Folate equivalent (total)

19% 75

Folate (food)

- 61

Folic acid

- 32

Vitamin B12

7% 0

Vitamin D

80% 12

Vitamin E

62% 9

Vitamin K

17% 21

Sugar alcohols

- 0

Water

- 120
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