Corn Fritters with Mango Salsa

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce. 

3. 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.

4. 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. Wash hands after handling raw egg.

5. In a large frying pan over medium heat, add 1/3 of the butter and olive oil. Scoop out 1/2 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.

6. Place 1/2 cup arugula on each plate and top each with a corn fritter; season to taste with salt and pepper. Top with another 1/2 cup arugula, another fritter and season again. Spoon mango salsa over the top and drizzle stack with salsa juices.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!