HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChipotle Pulled Pork Corn Fritters
Chipotle Pulled Pork Corn Fritters

Chipotle Pulled Pork Corn Fritters

with Avocado Salsa

Read more

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.

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

113 g

Corn Kernels

2 tbsp

Mexican Seasoning

7 g


1 unit


¼ cup

All-Purpose Flour


6 tbsp

Sour Cream


113 g

Cherry Tomatoes

42 g



1 tsp

Chipotle Powder

2 tsp

Baking Powder

2 tbsp

Tomato Sauce

56 g

Red Onion, chopped

1 unit


250 g

Pulled Pork

Not included in your delivery

½ tsp


1 tbsp

Unsalted Butter*


2 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3682 kJ
Calories880 kcal
Fat55 g
Saturated Fat16 g
Carbohydrate65 g
Sugar11 g
Dietary Fiber12 g
Protein42 g
Cholesterol145 mg
Sodium2010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Measuring Cups
Small Bowl
Large Non-Stick Pan
Medium Pot
Instructionsarrow up iconarrow up icon
download icondownload icon

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.