Corn Fritters with Mango Salsa

August/September 2019 Dig In Recipe
Recipe By:
Logo Site
Corn Fritters with Mango Salsa
Serving: Serves 4
Prep Time: 20 Minutes
Cook Time: Chill 1 Hour, Cook 6 Minutes
Corn Fritters with Mango Salsa
Recipe By: Logo Site

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1 mango, peeled, pitted and chopped

½ large English cucumber, chopped

1 small red chili pepper, seeded and finely chopped

3 Tbsp. fresh cilantro leaves, minced

1 Tbsp. fresh lime juice

1 tsp. Big Y extra virgin olive oil

-sea salt and fresh ground pepper, to taste

½ cup Big Y all-purpose flour

¼ cup yellow cornmeal

1 Tbsp. Big Y sugar

½ tsp. baking powder

2 big Y Large White Eggs

2/3 cup Big Y heavy cream

4 corn cobs, shucked and kernels removed

1 small red bell pepper, seeded and diced

2 Tbsp. Big Y salted butter

3 Tbsp. Big Y pure olive oil

4 cups arugula


1. In a large bowl, combine mango, cucumber, chili pepper and cilantro. In a small bowl, whisk together lime juice and extra virgin olive oil and salt and pepper to taste. Pour over mango mixture and toss to coat well. Cover and refrigerate for 1 hour to allow flavors to blend. 2. In a large bowl, combine flour, cornmeal, sugar and baking powder. In a separate bowl, whisk together eggs and cream until well combined. Make a well in center of flour mixture and add egg mixture; whisk until smooth. Stir in corn and bell pepper and season to taste with salt and pepper; set aside and let stand for 10 minutes. 3. In a large frying pan over medium heat, add 1/3 of the butter and olive oil. Scoop out ½ cup batter and place in pan, spreading out so that mixture cooks evenly. Cook for 3 minutes per side or until golden and cooked through. Remove from pan and cover with foil. Repeat with remaining butter, oil and batter. 4. Place ½ cup arugula on each plate and top each with a corn fritter; season to taste with salt and pepper. Top with another ½ cup arugula, another fritter and season again. Spoon mango salsa over the top and drizzle stack with salsa juices.

Nutrition facts:

Nutrition Information Per Serving: Calories: 470 (Calories from Fat: 243); Total Fat: 27g (Saturated Fat: 12g); Protein: 11g; Total Carbohydrates: 52g (Dietary Fiber: 5g; Sugars: 21g); Cholesterol: 150mg; Sodium: 158mg