Corn fritters with mango and avocado salsa

Corn Fritters with Mango and Avocado Salsa recipe

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Fritters Ingredients
Two 12-ounce cans cream-style corn
One 12-ounce can whole-kernel corn
2 medium onions, finely chopped
12 eggs
Enough flour to thicken (approximately 1-1/2 cups)
Mango and Avocado Salsa Ingredients
2 large ripe mangoes
1 ripe avocado – halved, pitted, peeled, and diced
1/2 fresh jalapeno pepper, seeded and minced
1/2 cup diced red (Spanish) onion
1 teaspoon grated lime zest
3 Tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1 Tablespoon olive oil
Salt and freshly ground pepper

Fritters: Combine corn, onions, eggs, and add enough flour to thicken mixture. Pour 1/4 of the batter onto a hot, lightly greased griddle. Cook approximately 2 minutes on each side. Top with salsa.

Mango and Avocado Salsa: Working with 1 mango at a time, cut off the flesh from each side of the big, flat pit to form 2 large pieces. Discard the pit. Using a knife, score the flesh lengthwise and then crosswise into 1/2-inch squares, cutting through to the skin. Then, holding the mango over the bowl, slip a spoon between the skin and the flesh to cut away the flesh, allowing the cubes to fall into a bowl. Add the avocado, jalapeno, onion, lime zest, lime juice, orange juice, chopped cilantro, and olive oil. Mix well and season to taste with salt and pepper.

Serves: 8 to 10

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