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Roasted Corn Fritters, Avocado Crema and Pickled Corn

Roasted Corn Fritters Avocado Crema and Pickled Corn Recipe
Yield: 11 Servings (8 oz. each)

Yield: 11 Servings (8 oz. each)

Tender corn fritters served with a house-made pickled corn and jalapeño blend and garnished with avocado crema. A small-plate starter or side with a big flavorful punch!

Ingredient Weight Measure
Simplot Harvest Fresh™ Avocados: Avocado Pulp, Frozen 12/1lb 12 oz.
Simplot RoastWorks® Flame-Roasted Corn & Jalapeno Blend, divided 40 oz. 1 bag
Red wine vinegar 16 fl. oz. 2 cups
Water 8 fl. oz. 1 cup
Lime juice, fresh 6 fl. oz. 3/4 cup
Sugar, granulated 4 oz. 1/2 cup
Kosher salt 1 Tbsp.
Pickling spice, tied in a sachet 2 Tbsp.
Crema, Mexican sour cream 12 oz.
Lime, whole, juiced and zested 1 each
Salt to taste
Black pepper to taste
Hush Puppy Mix 16 oz.
Cheddar and Jack cheese blend, shredded 6 oz.
Water, cold (variable depending on brand of mix) 14-16 fl. oz.
Cotija cheese, crumbled 11 oz.
Pickled onions, prepared 11 oz.
Hot honey, prepared, optional as needed
Preparation Instructions:
Step 1
Thaw the avocado pulp according to the package instructions.
Step 2
Bring vinegar, water, 6 fl. oz. lime juice, sugar, salt and pickling spices to a boil, reduce heat and simmer for 5 minutes. Cover 24 oz. corn and jalapeño blend with the pickling liquid and allow to sit overnight refrigerated. Drain the excess liquid and remove sachet.
Step 3
Preheat fryer to 350˚F.
Step 4
In a small bowl, whisk together avocado, crema, lime juice and zest. Season with salt and pepper and transfer to a squeeze bottle.
Step 5
Combine the hush puppy mix, 16 oz. corn and jalapeño blend and cheese in a large mixing bowl. Add 14-16 fl. oz. of cold water and mix until dry ingredients are incorporated. Allow to rest for 10 minutes. Scoop 1 to 1 1/2 oz. of batter into a preheated fryer using a portion scoop. Fry for approximately 3-4 minutes or until golden brown and center is cooked. Note: batter can be held covered and refrigerated for up to 8 hours.
Step 6
For each serving; arrange 2 oz. of picked corn and jalapeño blend on warm serving plate. Top with 3 fritters, drizzle or serve with a 2 oz. portion cup of avocado crema. Sprinkle fritters with Cotija cheese, garnish with pickled onions and hot honey.
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