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Savoury Corn Fritters

Savoury Corn Fritters

with Avocado-Tomato Salad and Cilantro Crema

Veggie
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A traditional sweet and savoury snack from the Southern US. We have paired it with a citrusy avocado-tomato salad and dollops of creamy cilantro crema. This is a healthier alternative to the deep-fried version and is fantastic!

Allergens:GlutenMilk

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

227 g

Grape Tomatoes

2 unit

Green Onion

7 g

Cilantro

1 unit

Lime

1 tsp

Cumin-Garlic Blend

1 unit

Avocado

1 tbsp

Baking Powder

½ cup

All-Purpose Flour

(ContainsGluten)

113 g

Corn Kernels

6 tbsp

Sour Cream

(ContainsMilk)

1.5 tbsp

Honey

½ cup

Feta Cheese, crumbled

(ContainsMilk)

¼ cup

Cornmeal

(ContainsGluten)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk)

1 tbsp

Oil*

1

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories495 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate49 g
Sugar5 g
Dietary Fiber10 g
Protein13 g
Cholesterol40 mg
Sodium436 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.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Whisk
Measuring Spoons
Measuring Cups
Medium Bowl
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

In Step 5, if using a small pan, follow the First Pancake Rule – the first one may not turn out the prettiest, but as your pan gets hotter, the rest should look great!

Wash and dry all produce.* Cut tomatoes in half. Thinly slice green onions. Roughly chop cilantro. Zest, then juice half the lime (1 lime for 4 ppl). If there is any remaining lime, cut into wedges. Peel and cut avocado(s) into 1/2-inch cubes.

2

In a medium bowl, whisk together flour, cornmeal, baking powder, cumin-garlic blend, 1/2 tbsp honey (dbl for 4 ppl), 2 tbsp sour cream (dbl for 4 ppl), 1/2 cup cold water (dbl for 4 ppl). Add corn, half the feta, half the cilantro, half the lime zest, half the green onions and 1/2 tsp salt (dbl for 4 ppl). Stir together. Season with pepper. Set aside.

3

In another medium bowl, whisk together remaining lime zest, remaining honey, 1 tbsp lime juice (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Add tomatoes, avocado, remaining green onions and remaining feta. Toss together. Season with salt and pepper. Set aside.

4

In a small bowl, stir together remaining sour cream and remaining cilantro. Set aside.

5

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp butter and swirl the pan to melt. Add four heaping 1/3 cup 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. If you are using a smaller pan, cook more batches with fewer fritters using 1 tbsp butter for each batch.)

6

Divide fritters and avocado-tomato salad between plates. Serve with crema on the side. Squeeze over a lime wedge, if desired.