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🥗 Crispy Corn Fritters with Fresh Mango and Cucumber Salad

665 kcal · 30 min · 4 servings

Crispy Corn Fritters with Fresh Mango and Cucumber Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 100 degrees Celsius (top and bottom heat).
  2. 2. Drain the corn well in a sieve.
  3. 3. Place 350 grams of the corn together with the almonds, flour, eggs, baking powder, salt, and pepper into a blender.
  4. 4. Blend the ingredients until you have a smooth batter.
  5. 5. Stir the remaining corn into the batter.
  6. 6. Heat oil in a frying pan.
  7. 7. Take half of the batter and shape it into 6 fritters.
  8. 8. Place the fritters in the hot pan with some space between them.
  9. 9. Fry the fritters on each side for about 2 to 3 minutes until golden brown.
  10. 10. Turn the fritters several times during cooking.
  11. 11. Let the finished fritters drain on kitchen paper.
  12. 12. Keep the fritters warm in the hot oven.
  13. 13. Repeat the frying process with the remaining batter.
  14. 14. Peel the mango and cut the flesh away from the stone.
  15. 15. Cut the mango flesh into cubes.
  16. 16. Wash the cucumbers and cut them in half.
  17. 17. Scoop out the core of the cucumbers with a spoon.
  18. 18. Cut the deseeded cucumbers into cubes.
  19. 19. Cut the limes in half and squeeze out the juice.
  20. 20. Wash the coriander and shake it dry.
  21. 21. Chop the coriander finely, including the stems.
  22. 22. Mix the cucumber and mango cubes with the lime juice and coriander.
  23. 23. Season the salad with honey and salt.
  24. 24. Cut the avocado in half and remove the pit.
  25. 25. Use a spoon to separate the avocado flesh from the skin.
  26. 26. Slice the avocado flesh into thin slices.
  27. 27. Plate the corn fritters.
  28. 28. Top the fritters with the avocado slices and the mango-cucumber salad.
  29. 29. Drizzle the dish with a little soy sauce.
  30. 30. Serve the fritters immediately.

Nutrition per serving