HelloFresh Canada Review: Savoury Corn Fritters
HelloFresh Canada delivers fresh ingredients and healthy, chef-curated recipes based on seasonal farm fresh ingredients straight to your doorstep each week. Every week HelloFresh members choose three meals from a selection of award-winning, constantly-changing recipes (say goodbye to recipe boredom!).
We recently reviewed our August HelloFresh Canada delivery and now we are showing you the second of three recipes from our monthly delivery.
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Let’s have a look at today’s recipe:
Savoury Corn Fritters with Avocado-Tomato Salad and Cilantro Crema
A traditional sweet and savoury snack from the South. Paired with a citrusy an avocado-tomato salad and dolloped with creamy cilantro crema. This healthier alternative to the often deep-fried version is fantastic!
- 227 g Grape Tomatoes
- 2 unit Green Onions
- 10 g Cilantro
- 1 unit Lime
- 1 tsp Cumin-Garlic Blend
- 1 unit Avocado
- 1 tbsp Baking Powder
- ½ cup All-Purpose Flour
- 113 g Corn Kernels
- ½ cup Sour Cream
- 1.5 tbsp Honey
- ½ cup Feta Cheese, crumbled
- ¼ cup Cornmeal
- Don’t worry if your first fritter is a dud! We follow the First Pancake Rule here – the first one may not turn out the prettiest, but as your pan gets hotter, the rest should look great!
- Wash and dry all produce.* Cut the tomatoes in half. Thinly slice the green onions. Roughly chop the cilantro. Zest, then juice the lime. Peel and cut the avocado into 1/2-inch cubes.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, cumin-garlic blend, 1/2 tbsp honey, 2 tbsp sour cream, 1/2 cup cold water. Add the corn, half the feta, half the cilantro, half the lime zest, half the green onions and 1/2 tsp salt. Stir together. Season pepper. Set aside.
- In another medium bowl, whisk together the remaining green onions, half the lime juice, remaining lime zest, remaining honey and 1 tbsp oil. Add the tomatoes, avocado and remaining feta. Toss together. Season with salt and pepper. Set aside.
- In a small bowl, mix the remaining sour cream and remaining cilantro.
- Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp butter and swirl pan to melt. Add four heaping 1/3 cup batter into pan, creating four fritters. Reduce heat to medium. Pan-fry, until fritters are golden and cooked through, 3-4 min per side. (NOTE: Cook in batches if you are using a smaller pan! Use 1 tbsp butter for each batch.)
- Divide the fritters and avocado-tomato salad between plates. Serve with the crema on the side.
Thoughts: I love a good veggie fritter, I always have, they’re just so darn good. This recipe was fairly easy, I little tough to scoop, flatten and fry the fritters as they were quite sticky, but the outcome was worth it. I didn’t bother making these vegan friendly but I could have easily swapped out the sour cream and cheese for vegan versions of both. Oh, and I LOVED the avocado-tomato salad!! My Dad has an abundance of cherry tomatoes in his garden right now so I will definitely be making it again.