Savoury Corn Fritters
with Avocado-Tomato Salad and Cilantro Crema
A traditional sweet and savoury snack from the Southern US. We have paired it with a citrusy avocado-tomato salad and dollops of creamy cilantro crema. This is a healthier alternative to the deep-fried version and is fantastic!
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
227 g
Grape Tomatoes
2 unit
Green Onion
7 g
Cilantro
1 unit
Lime
1 tsp
Cumin-Garlic Blend
1 unit
Avocado
1 tbsp
Baking Powder
½ cup
All-Purpose Flour
(Contains Wheat)
113 g
Corn Kernels
6 tbsp
Sour Cream
(Contains Milk)
1.5 tbsp
Honey
½ cup
Feta Cheese, crumbled
(Contains Milk)
¼ cup
Cornmeal
(Contains Gluten)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
1
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
In Step 5, if using a small pan, follow the First Pancake Rule – the first one may not turn out the prettiest, but as your pan gets hotter, the rest should look great!
Wash and dry all produce.* Cut tomatoes in half. Thinly slice green onions. Roughly chop cilantro. Zest, then juice half the lime (1 lime for 4 ppl). If there is any remaining lime, cut into wedges. Peel and cut avocado(s) into 1/2-inch cubes.
In a medium bowl, whisk together flour, cornmeal, baking powder, cumin-garlic blend, 1/2 tbsp honey (dbl for 4 ppl), 2 tbsp sour cream (dbl for 4 ppl), 1/2 cup cold water (dbl for 4 ppl). Add corn, half the feta, half the cilantro, half the lime zest, half the green onions and 1/2 tsp salt (dbl for 4 ppl). Stir together. Season with pepper. Set aside.
In another medium bowl, whisk together remaining lime zest, remaining honey, 1 tbsp lime juice (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Add tomatoes, avocado, remaining green onions and remaining feta. Toss together. Season with salt and pepper. Set aside.
In a small bowl, stir together remaining sour cream and remaining cilantro. Set aside.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp butter and swirl the pan to melt. Add four heaping 1/3 cup 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. If you are using a smaller pan, cook more batches with fewer fritters using 1 tbsp butter for each batch.)
Divide fritters and avocado-tomato salad between plates. Serve with crema on the side. Squeeze over a lime wedge, if desired.
