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Whisk all of the yogurt sauce ingredients together. Taste, then add more salt and/or some pepper to taste. Cover and refrigerate until ready to serve, or up to 3 days.
Mix all of the fritter ingredients together in a large bowl. Set in the refrigerator, uncovered, as you heat the oil.
Heat the oil in a large skillet over medium heat. Once the skillet is hot, scoop up around 3 Tablespoons of the corn mixture. Place the mixture onto the hot skillet and gently flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes. Flip, then cook for 3 more minutes on the other side. Transfer to a paper towel-lined plate, then repeat with the remaining corn mixture.
Serve warm fritters with yogurt sauce and optional garnishes.
Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave, or use an air fryer at 375°F (191°C) for 3–4 minutes. You can also place them on a lined baking sheet and bake at 375°F (191°C) for 8–10 minutes.