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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:Wheat/BléMilk/Lait

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

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 Onions

7 g

Cilantro

1 unit

Lime

1 tsp

Cumin-Garlic Blend

1 unit

Avocado

1 tbsp

Baking Powder

½ cup

All-Purpose Flour

(ContainsWheat/Blé)

113 g

Corn Kernels

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1.5 tbsp

Honey

½ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

¼ cup

Cornmeal

(ContainsWheat/Blé)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

1

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories495 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate49 g
Sugar5 g
Dietary Fiber10 g
Protein13 g
Cholesterol40 mg
Sodium436 mg
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.