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Avocado Corn Fritters

  • Prep 10 min
  • Total 30 min
  • Ingredients 19
  • Servings 12
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Ingredients

1
cup all-purpose flour
1
cup flour for tortillas
2
tablespoons sugar
1
teaspoon baking powder
1
teaspoon salt
1/2
teaspoon baking soda
1/2
teaspoon black ground pepper
1-1/2 cup cooked corn kernels
1
cup milk
2
eggs
2
tablespoons melted butter
1
tablespoon lemon juice
2
avocados, diced
1/4
cup cilantro, finely chopped
2
tablespoons white onions, finely chopped
Vegetable oil for frying, as needed
1
fresh jalapeño pepper, seeds removed and finely chopped
Crema mexicana or sour cream, to garnish
Chopped cilantro, to garnish

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
316.4
% Daily Value
Total Fat
24.6g
38%
Saturated Fat
3.7g
18%
Cholesterol
38.1mg
13%
Sodium
331.5mg
14%
Total Carbohydrate
21.0g
7%
Dietary Fiber
3.2g
13%
Sugars
4.2g
Protein
4.5g
% Daily Value*:
Vitamin C
9.20%
9%
Calcium
7.10%
7%
Iron
6.10%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

You can use fresh corn or cooked corn, as well as frozen or canned.

Remember to wear gloves while handling the fresh jalapeño pepper.

Directions

  • 1 In a medium bowl, combine all-purpose flour, tortilla flour, sugar, baking powder, salt, baking soda and black ground pepper.
  • 2 Blend corn kernels, milk, eggs, melted butter and lemon juice for 1 minute or until everything is well combined. Add corn mixture to flour mixture and stir to combine everything. Add avocado, cilantro, onions and jalapeño. The dough for the corn cakes should be thick.
  • 3 Heat up the oil in a large frying pan on low heat. Pour 1/3 of the dough to create 4-inch mini fritters. Fry 3 mini fritters at a time until they are completely cooked on both sides. Repeat the process with the remaining dough, add more oil if necessary.
  • 4 To serve the mini fritters, top them with a dollop of sour cream and chopped cilantro.
  • 5 Enjoy!

These colorful mini corn fritters made with avocado, cilantro and a touch of lemon are not only pleasing to the palate but they are also very pretty to look at. They are soft and fluffy like hotcakes but with a lot more flavor. To prepare them, I used fresh seasonal corn. Serve them with a little pico de gallo or sour cream for a light lunch. Or you can serve them with a nice bowl of soup or chili at dinnertime.

Rate and Comment

Leslie Limon Leslie Limon
September 20, 2016

These colorful mini corn fritters made with avocado, cilantro and a touch of lemon are not only pleasing to the palate but they are also very pretty to look at. They are soft and fluffy like hotcakes but with a lot more flavor. To prepare them, I used fresh seasonal corn. Serve them with a little pico de gallo or sour cream for a light lunch. Or you can serve them with a nice bowl of soup or chili at dinnertime.