Receta Gluten-Free Mexican Street Corn Fritters with Kale, Avocado and Mango Salad
Ingredientes
- Corn and Zucchini Fritters
- 2 c sweet white corn (2 ears)
- 1 c grated zucchini using the largest holes on a grater
- ½ c grated yellow crookneck squash using largest holes on a grater
- 1 ½ T minced jalapeño (about ½ large pepper, seeded)
- 1/3 c thinly sliced green onions, white and green parts
- 1 ½ t minced garlic
- 2 T thinly sliced and chopped fresh basil
- 1 T thinly sliced and chopped fresh mint
- ¼ c chopped cilantro (or Italian parsley, if you prefer)
- 1 t dried oregano (preferably freshly dried)
- 1 t sea salt
- ½ c cheese (I used a mixture of cheddar and Jack cheeses)
- 3 large eggs, well beaten
- 1 ½ cup corn flour
- 3 T extra-virgin olive oil
- Kale-Avocado-Mango Salad
- 1 avocado, diced
- 1 mango, diced
- 1 Fresno chile, finely minced (optional)
- 1 green onion, thinly sliced
- 2 c thinly sliced kale leaves
- 2 T freshly squeezed lime juice
- ¼ teaspoon sea salt
- 3 T extra-virgin olive oil
View Full Recipe at The Wimpy Vegetarian