Corn Fritters with Mango Salsa

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Serving: Serves 4
Prep Time: 20 Minutes
Cooking Time: Chill 1 Hour, Cook 6 Minutes

August/September 2019 Dig In Recipe

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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.

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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