Green Chile Sweet Corn Fritters with Tomatillo Avocado Salsa
Perfectly crispy and golden sweet corn fritters are spiced up with roasted green chiles and an incredibly flavorful tomatillo avocado salsa piled on top!
Servings 8 fritters
Calories 284kcal
Ingredients
Tomatillo Avocado Salsa
- 4 medium tomatillos, husk removed and chopped into 1-in pieces
- 2 medium avocados, diced into 1-in cubes
- 1 small roma tomato, diced into 1-in cubes
- 1 small jalapeno, finely minced
- 2 tablespoons lime juice
- 2 tablespoons fresh minced cilantro
- Salt and pepper to taste
Green Chile Sweet Corn Fritters
- 2 medium green or Anaheim peppers
- 3/4 cup all-purpose flour
- 2 tablespoons yellow cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 large eggs
- 1/2 cup 2% milk
- 1 tablespoon honey
- 5 ears cooked sweet corn, kernels cut off of cobs (about 3-1/2 to 4 cups kernels)
- 1/4-1/2 cup vegetable oil for pan frying
Instructions
Tomatillo Avocado Salsa
- Grease a baking sheet and lay tomatillos in a single layer. Broil under high heat 3-5 minutes until tomatillos begin to blister and soften. Remove from oven and cool.
- In a medium bowl, combine all remaining salsa ingredients and cooled tomatillos. Season salsa with salt and pepper to taste. Refrigerate until ready to use.
Green Chile Sweet Corn Fritters
- Lay chiles in a single layer on a greased baking sheet. Broil under high heat 5-8 minutes until chiles are blackened and softened. Remove from oven and immediately wrap in plastic wrap. Let cool 10 minutes, then use paper towels to rub blackened skin and seeds off chiles. Dice chiles into 1/2-in pieces and set aside.
- In a large bowl, whisk flour, cornmeal, baking powder, salt, and cayenne pepper until combined. In a separate bowl, whisk eggs, milk, and honey until smooth. Fold liquid mixture, sweet corn, and cooled green chiles into flour mixture until just combined. (mixture should look slightly similar to egg salad - mostly corn kernels with just a little batter)
- In a dutch oven or 9-in skillet, heat 1/4 cup oil until shimmery. Working in batches, drop batter by 1/4-cupfuls into hot oil and gently flatten with a spatula, making sure not to overcrowd the pan. (I usually fry 2-3 at a time) Cook fritters 1-2 minutes per side (flipping once) until golden. Repeat with remaining batter and add additional oil as needed. Season corn fritters immediately with additional salt once they finish cooking.
- Serve corn fritters immediately while hot with tomatillo avocado salsa on top. Enjoy!
Notes
Recipe slightly adapted from Pioneer Woman.
Nutrition
Serving: 1fritter | Calories: 284kcal | Carbohydrates: 32.3g | Protein: 6.7g | Fat: 16.2g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 371mg | Potassium: 566mg | Fiber: 5.7g | Sugar: 5.8g | Calcium: 62mg | Iron: 3mg