Kenyan Avocado Corn Fritters with Spicy Mango Salsa

Allergens

Gluten (in gluten-free flour) - Tree nuts (in almond milk)

Ingredients

• 2 cups fresh or frozen corn kernels
• 2 ripe avocados, diced
• 1 cup all
• purpose gluten
• free flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 cup unsweetened almond milk
• 2 tablespoons olive oil, divided
• 1 large ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons fresh lime juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• Optional: hot sauce to taste

Instructions

1. In a large bowl, mix together the corn kernels, avocados, gluten free flour, baking powder, salt, and pepper until combined. Gradually add the almond milk, stirring until well mixed.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, drop spoonfuls of the corn and avocado mixture into the skillet and cook for about 3 4 minutes per side or until golden brown and crispy. Transfer to a paper towel lined plate to drain excess oil.
3. In a separate bowl, combine the diced mango, red onion, cilantro, jalapeno pepper, lime juice, cumin, coriander, and hot sauce (if using). Stir well and set aside.
4. Assemble the dish by placing a few avocado corn fritters on a plate, then top with the spicy mango salsa. Serve immediately and enjoy!

Chef’s Insight

Use fresh corn for optimal flavor and texture - Allow the fritters to cool slightly before handling to prevent them from falling apart

Notes

Adjust the spiciness of the salsa to your preference by adding more or less jalapeno pepper