Corn Chive Breakfast Fritters with Plain Yogurt

Sweet corn can bring a different flavor to a savory breakfast skillet. These small fritters use an egg-and-flour batter to hold the kernels together, with chives for a mild onion note. Plain yogurt on the side adds a cool contrast. The batter is intentionally simple, and the fritters stay manageable when made small rather than spreading into one large pancake that is difficult to turn. For two servings, combine one cup of corn kernels, one egg, one third cup of all-purpose flour, one quarter cup of milk, one tablespoon of chopped chives, and one quarter teaspoon of baking powder. Add black pepper and a small pinch of salt if desired. Use two teaspoons of oil across the cooking batches, adding a little more only if your pan needs it. Set aside one half cup of plain yogurt for serving. If using frozen corn, thaw and drain it first. Canned corn should also be drained well. Pat the kernels dry if they are visibly wet, since extra liquid can make the batter spread too far. Whisk the egg and milk in a bowl, then stir in the flour and baking powder. Fold in the corn, chives, and seasonings. The mixture should hold the kernels in a thick but spoonable batter. Warm a nonstick skillet over medium heat and add part of the measured oil. Drop small spoonfuls of batter into the pan, leaving space between them. Flatten lightly with the back of the spoon. Cook until the undersides are golden and the edges begin to set, then turn carefully with a thin spatula. Continue until the second side is golden and the centers are fully cooked, with no wet batter remaining. If the outside colors before the middle sets, lower the heat and make the next batch slightly thinner. Avoid pressing hard after turning, which can squeeze out moisture without helping the center cook evenly. Transfer the finished fritters to a plate and repeat with the remaining mixture. Serve warm with yogurt in a small bowl, so each person can add the amount they prefer. Corn contributes a starchy vegetable component, and the egg and yogurt supply protein. The recipe does not provide calculated calorie or nutrient values. Choose the serving that works for your appetite and add fruit or another side if wanted. A fritter is not automatically a weight-loss food because it contains vegetables, so the oil amount and all the other ingredients still belong in any personal calculation. For a variation, replace chives with chopped scallion greens or add a little smoked paprika to the batter. Do not overload it with several wet vegetables at once. These fritters are best fresh, but leftovers can be refrigerated promptly and reheated until hot throughout. Keeping the kernels dry, the portions small, and the heat moderate gives you more control than adding extra flour every time the first fritter behaves differently from expected.