'C' is for Crispy Corn Fritters with Dill, Halloumi and a Harissa-Yogurt Dip

Recipe Development ABCs + a culinary trip to Turkey in 2026!

Golden and crispy, these corn fritters are a twist on mücver, the classic Turkish zucchini fritter. They were inspired by a bakery in İstanbul where I fell in love with a cornbread studded with dill and halloumi. In these fritters, that memory comes alive with sweet corn, fresh dill and salty halloumi, paired with a harissa honey yogurt dip that is sweet, spicy and smoky. You can use summer corn straight off the cob or canned corn all year round. Either way, this recipe is easy to prepare. Of course, you can pan-fry or deep-fry these fritters, but the cornstarch in the batter helps them crisp up beautifully in the airfryer or oven. Just be sure to turn on the fan for the best results.

---

Crispy Corn Fritters with Dill, Halloumi & Harissa–Yogurt Dip

Yield: 16–20 corn fritters | Prep Time: 25 minutes | Bake Time: 22 minutes

tastejofood

A post shared by @tastejofood

Ingredients for the fritters:

• 3 ears of corn, boiled, kernels removed (500 g / about 3 cups)

• 100 g all-purpose flour (about ¾ cup)

• 100 g cornstarch (about ¾ cup)

• 1 tsp baking powder

• 1 tsp kosher salt

• 1 tsp black pepper

• 2 large eggs, room temperature

• 120 g whole milk (½ cup)

• 1 tsp garlic powder

• 1 tsp onion powder

• 6–8 green onions, chopped (35 g / ⅓ cup)

• 3 tbsp dried dill (fresh dill is also great)

• 120 g halloumi cheese, diced (about 1 cup)

Ingredients for the harissa–yogurt dip:

• 200 g thick yogurt (¾ cup)

• 1 tbsp harissa paste

• 1 tbsp honey

• 1 tsp garlic powder

• 1 tsp onion powder

• Juice of ½ lemon

• 1 tsp kosher salt

• 1 tsp black pepper

Method:

1. Preheat oven to 400°F (200°C) with the fan on. Line a baking sheet with parchment paper.

2. In a large bowl, combine corn, flour, cornstarch, baking powder, salt, pepper, eggs, milk, garlic powder, onion powder, green onions, dill and halloumi. Mix until just combined.

3. Scoop spoonfuls of batter onto the prepared sheet, gently flatten and brush with olive oil.

4. Bake for 22 minutes, flipping halfway through (after 12 minutes), until fritters are golden and cooked through.

5. Meanwhile, whisk together yogurt, harissa, honey, garlic powder, onion powder, lemon juice, salt and pepper. Chill until ready to serve.

6. Serve fritters warm with the chilled harissa–yogurt dip.

---

In May 2026, I am thrilled to be joining the Oldways Culinaria team to help lead a trip to Turkey with Chef Ana Sortun of Oleana and Sofra in Cambridge, MA and Oğuz Göncü, eeek! We will be exploring Çeşme, İzmir and Ephesus, the west coast of Turkey, a place that feels like home to me. Along the way, we will enjoy the sun-kissed Aegean coast, dine at Michelin-starred restaurants and even visit my father-in-law’s pomegranate orchards for a behind-the-scenes look at food production in Turkey. To learn more and register for the trip, read more here.