Corn fritters with mango and avocado salsa recipe

Corn Fritters with Mango and Avocado Salsa recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Corn fritters with mango and avocado salsa is a delightful recipe that brings together the sweetness of corn, the creaminess of avocado, and the tanginess of mango. These crispy fritters are made with fresh corn kernels and a hint of spice, creating a perfect balance of flavors. Topped with a refreshing salsa made with ripe mangoes and creamy avocados, this dish is a burst of tropical goodness. Whether served as an appetizer or a light meal, these corn fritters are sure to impress with their vibrant colors and delicious taste.

Keywords: corn fritters, mango, avocado, salsa, tropical

Corn fritters with mango and avocado salsa recipe details

Corn fritters with mango and avocado salsa recipe, recipe Rating: 4.9
Number of votes:128

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

Instructions:

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