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Chipotle Pulled Pork Corn Fritters

Chipotle Pulled Pork Corn Fritters

with Avocado Salsa

20-MIN MEAL
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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.

Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

113 g

Corn Kernels

2 tbsp

Mexican Seasoning

7 g

Cilantro

1 unit

Avocado

¼ cup

All-Purpose Flour

(ContainsWheat/Blé)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

113 g

Cherry Tomatoes

42 g

Cornmeal

(ContainsWheat/Blé)

1 tsp

Chipotle Powder

2 tsp

Baking Powder

2 tbsp

Tomato Sauce

56 g

Red Onion, chopped

1 unit

Lime

250 g

Pulled Pork

Not included in your delivery

½ tsp

Sugar*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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
Utensils
Utensilsarrow down iconarrow down icon
Zester
Whisk
Medium Bowl
Measuring Cups
Small Bowl
Large Non-Stick Pan
Medium Pot
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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).

5

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.

6

Divide fritters between plates. Top with the pulled pork and avocado salsa. Squeeze over a lime wedge if desired.