Gluten-Free Mexican Street Corn Fritters with Kale, Avocado and Mango Salad
Gluten-free Mexican street corn and zucchini fritters topped with mango and avocado salsa.
Course: Vegetarian entree
Keyword: Mexican street corn
Author: Susan Pridmore
Corn and Zucchini Fritters
2cupsweet white corn2 ears
1cupgrated zucchini using the largest holes on a grater
½cupgrated yellow crookneck squash using largest holes on a grater
1 ½Tbspminced jalapeñoabout ½ large pepper, seeded
1/3cupthinly sliced green onionswhite and green parts
1 ½tspminced garlic
2Tbspthinly sliced and chopped fresh basil
1Tbspthinly sliced and chopped fresh mint
¼cupchopped cilantroor Italian parsley, if you prefer
1tspdried oreganopreferably freshly dried
½cupcheeseI used a mixture of cheddar and Jack cheeses
3large eggswell beaten
1 ½cupcorn flour
3Textra-virgin olive oil
1Fresno chilefinely minced (optional)
1green onionthinly sliced
2cupthinly sliced kale leaves
2Tbspfreshly squeezed lime juice
3Tbspextra-virgin olive oil
Corn and Zucchini Fritters
Slice the corn kernels from the cobs using a sharp knife. There are a couple of ways of doing this that work well. You can position the ears upright in a large bowl and slice the kernels into the bowl, or lay the shucked ears down on a cutting board and slice along the right side of each ear, turning them a little at a time (my personal favorite).
Add the zucchini, yellow squash, jalapeño, green onions, garlic, basil, mint, cilantro, oregano, salt, and cheeses. Toss well with a large spoon or your hands.
Stir in the beaten eggs and corn flour. It won't look like a batter as it's mostly vegetables and cheese. The idea is to have just enough flour and egg to hold the fritter together during cooking.
Let it all relax in the bowl for 20 minutes so that the egg is absorbed by the corn flour. (This is a good time to make the salad.)
Heat 1 tablespoon oil In a large heavy pan over medium heat. You don't want more than just a slick of oil for these fritters. Working in batches, scoop about 1/3 cup of batter into your palm. Form the batter into a ball using both of your hands, about the size of a golf ball. Place it on the pan and gently press it down just enough to flatten the top. Repeat with enough fritters to be able to easily flip them - I cook only 3 at a time.
Allow to cook about 5 minutes until the bottom edges just begin to turn brown. Using a flat spatula, flip them over. At this point they should hold together very well. Cook for another 4 - 5 minutes. The fritters should be lightly browned on both sides.
Remove to a plate lined with paper towels, cover with foil to keep warm, and repeat the process with another tablespoon of oil.
These fritters are best served warm. Top with the salad.
Combine the avocado, mango, chile, green onion and kale in a large bowl.
In a separate small bowl, whisk together the lime juice and salt until the salt dissolves. Whisk in the oil.
Pour over the salad and toss, using your hands.
Calories were calculated using the VeryWell Fit nutrition calculator for 9 servings (1 fritter per serving).