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5 from 1 vote

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Vegetarian entree
Cuisine: American
Keyword: Mexican street corn
Servings: 9 fritters
Calories: 303kcal
Author: Susan Pridmore


Corn and Zucchini Fritters

  • 2 cup sweet white corn 2 ears
  • 1 cup grated zucchini using the largest holes on a grater
  • ½ cup grated yellow crookneck squash using largest holes on a grater
  • 1 ½ Tbsp minced jalapeño about ½ large pepper, seeded
  • 1/3 cup thinly sliced green onions white and green parts
  • 1 ½ tsp minced garlic
  • 2 Tbsp thinly sliced and chopped fresh basil
  • 1 Tbsp thinly sliced and chopped fresh mint
  • ¼ cup chopped cilantro or Italian parsley, if you prefer
  • 1 tsp dried oregano preferably freshly dried
  • 1 tsp sea salt
  • ½ cup cheese I used a mixture of cheddar and Jack cheeses
  • 3 large eggs well beaten
  • 1 ½ cup corn flour
  • 3 T extra-virgin olive oil

Kale-Avocado-Mango Salad

  • 1 avocado diced
  • 1 mango diced
  • 1 Fresno chile finely minced (optional)
  • 1 green onion thinly sliced
  • 2 cup thinly sliced kale leaves
  • 2 Tbsp freshly squeezed lime juice
  • ¼ tsp sea salt
  • 3 Tbsp extra-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.

Kale-Avocado-Mango 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).


Calories: 303kcal