Prep time 15 mins

Cook time 15 mins


1 medium lime

1 can (about 15 oz.) chickpeas, rinsed and drained

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained

1/4 cup all-purpose flour

1 large egg

1/4 cup plus 2 Tbsp. chopped fresh cilantro, divided

3 green onions, thinly sliced, divided

1/2 tsp. curry powder

Salt and freshly ground black pepper

1 1/2 cups plain whole or 2% Greek yogurt

1 bag (10 oz.) shredded carrots

4 Tbsp. vegetable oil, divided


  1. Finely grate the lime zest into a large bowl. Cut the zested lime into wedges and set aside. Add drained chickpeas to the bowl with zest and mash well with a potato masher. Stir in drained corn, flour, egg, 2 Tbsp. cilantro, 1/3 of the green onions, curry powder and 1/4 tsp. salt.

  2. Squeeze enough juice from 1 or 2 lime wedges to get 1 1/2 tsp. juice; stir into yogurt with remaining green onions, 1/4 cup cilantro and 1/2 tsp. salt together in a medium bowl. Transfer 2/3 cup of the yogurt sauce to a medium bowl; add carrots, toss to combine and season to taste with salt and pepper.

  3. Heat 2 Tbsp. oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Drop 4 portions (scant 1/4 cup each) of the corn mixture into the pan, spacing them evenly apart. Using a spatula, gently flatten each into a 3-inch wide fritter (about 3/4-inch thick). Fry until golden brown, 2 to 2 1/2 minutes per side.

  4. Transfer to a serving plate and repeat with remaining oil and corn mixture (should get 12 fritters). Serve fritters with yogurt sauce, carrot slaw and remaining lime wedges.

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