Golden Corn Fritters with Spicy Mango Salsa and Cilantro Lime Cream

Ingredients

• •1 cup all-purpose flour
• •1/2 teaspoon baking powder
• •1/2 teaspoon ground cumin
• •1/4 teaspoon smoked paprika
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1 large egg
• •1/2 cup whole milk
• •1 cup fresh corn kernels (or canned, drained)
• •2 green onions, finely chopped
• •1/4 cup chopped fresh cilantro
• •1 tablespoon olive oil (for frying)
• •1 ripe mango, diced
• •1 small red chili, finely chopped
• •1/4 red onion, finely diced
• •Juice of 1 lime
• •1/4 teaspoon salt (for salsa)
• •1/2 cup sour cream
• •Zest of 1 lime
• •1 tablespoon lime juice
• •1 tablespoon chopped fresh cilantro (for cream)

Instructions

1. 1

   In a large mixing bowl, combine the all-purpose flour, baking powder, ground cumin, smoked paprika, salt, and black pepper. Whisk together until evenly mixed.

2. 2

   In a separate bowl, whisk the egg and milk until well blended. Gradually pour the wet mixture into the dry ingredients, stirring until a smooth batter forms.

3. 3

   Fold in the fresh corn kernels, chopped green onions, and cilantro into the batter until well distributed.

4. 4

   Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, spoon 2-3 tablespoons of batter per fritter into the skillet, flattening slightly with the back of a spoon. Cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove and set on a paper towel-lined plate to drain excess oil. Repeat with the remaining batter.

5. 5

   To make the mango salsa, combine the diced mango, red chili, red onion, lime juice, and salt in a small bowl. Toss gently to mix and set aside.

6. 6

   For the cilantro lime cream, whisk together the sour cream, lime zest, lime juice, and chopped cilantro in a small bowl until smooth and creamy.

7. 7

   Serve the corn fritters warm, topped with a generous spoonful of spicy mango salsa and a dollop of cilantro lime cream. Garnish with additional cilantro, if desired.