If using frozen corn, no need to thaw as these can directly go in the batter. Place fresh or frozen corn kernels in a glass bowl.
Place half of the corn in the food processor jug with the rest of the ingredients, and blend to get a coarse mixture.
Transfer the mixture to the bowl with the rest of the corn, and mix it with a spatula so that the corn kernels are mixed in with the blended mixture (do not overmix the mixture).
Heat the oil in a pan or a cast-iron skillet on medium heat. When the oil is hot, using a cookie scoop, drop the fritter mixture onto the skillet and lightly flatten with a spatula or the back of a spoon.
Add 2 more scoops of fritter mixture at a time, slightly spaced. Cook the fritter on medium heat for around 3 minutes or until the bottom is golden brown, then flip over and cook for 2 more minutes. Or until corn fritters are golden brown and cooked through. If using frozen corn, it might take 1-2 minutes longer.
Repeat the process 2 more times until all the corn fritter mixture is used up.
Add all the ingredients in a small bowl and stir well to combine.
In a small bowl, whisk together all the ingredients for the lemon dressing.
In a large bowl, add cucumber, parsley, red onions, and lemon dressing. Gently toss to combine.
Divide corn fritters and cucumber parsley salad between the plates/bowls. Spoon the yogurt sauce on the corn fritters or use it as a dip.
