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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Onion, chopped
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.