Chipotle Pulled Pork Corn Fritters
with Avocado Salsa
These cornmeal fritters are topped with smoky chipotle pulled pork for a fiesta of flavours! A dollop of vibrant avocado salsa finishes off this South American treat.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
113 g
Corn Kernels
2 tbsp
Mexican Seasoning
7 g
Cilantro
1 unit
Avocado
¼ cup
All-Purpose Flour
(Contains Wheat)
6 tbsp
Sour Cream
(Contains Milk)
113 g
Cherry Tomatoes
42 g
Cornmeal
(Contains Gluten)
1 tsp
Chipotle Powder
2 tsp
Baking Powder
2 tbsp
Tomato Sauce
56 g
Red Onion, chopped
1 unit
Lime
250 g
Pulled Pork
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Halve the tomatoes. Roughly chop the cilantro. Zest, then juice half the lime (1 lime for 4 ppl). Cut any remaining lime into wedges. Peel and cut avocado(s) into 1/2-inch cubes.
In a medium bowl, whisk together flour, cornmeal, baking powder, sour cream, 1/2 tsp sugar, 1/4 tsp salt, and 1/4 cup cold water (dbl all for 4 ppl). Add corn, half the cilantro, half the lime zest and stir together. Season with pepper. Set aside.
In a small bowl, whisk together remaining lime zest, 1/2 tsp sugar, 1 tbsp lime juice (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Add tomatoes, avocado, red onion and remaining cilantro. Toss together. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp butter and 1 tbsp oil and swirl the pan to melt. Add four heaping 1/4 cup measures of batter into pan, creating four fritters. Reduce the heat to medium. Pan-fry until fritters are golden and cooked through, 3-4 min per side. (NOTE: Cook in two batches for 4 ppl using 1 tbsp oil and 1 tbsp butter per batch).
While the fritters cook, heat a medium pot over medium-high heat. When hot add 1 tbsp oil (dbl for 4ppl), then the pulled pork, tomato sauce, Mexican seasoning, half the chiptole powder and 1/4 cup water (dbl both for 4ppl). Cook, breaking up the pork with a wooden spoon, until reheated, 3-4 min.
Divide fritters between plates. Top with the pulled pork and avocado salsa. Squeeze over a lime wedge if desired.
