Corn Fritters With Mango Salsa Recipe

Name: Corn Fritters With Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1/2 tsp baking powder; 2 None large eggs; 2/3 cup milk; 4 None corn cobs, kernels removed; 1 None small red pepper, deseeded, diced; 1/4 cup fresh chives, chopped; 2 tbsp butter; 3 tbsp olive oil; 5 cups arugula; None None crusty bread, to serve; None None For the Salsa; 1 None mango, peeled, stoned and chopped; 1 None cucumber, halved, deseeded and chopped; 1 tbsp lime juice; None None handful fresh cilantro leaves, chopped; 1 None red chili, deseeded and finely chopped (optional); 1 tsp extra-virgin olive oil

Servings: persons

1 cup all purpose flour
1/2 tsp baking powder
2 None large eggs
2/3 cup milk
4 None corn cobs, kernels removed
1 None small red pepper, deseeded, diced
1/4 cup fresh chives, chopped
2 tbsp butter
3 tbsp olive oil
5 cups arugula
None None crusty bread, to serve
None None For the Salsa
1 None mango, peeled, stoned and chopped
1 None cucumber, halved, deseeded and chopped
1 tbsp lime juice
None None handful fresh cilantro leaves, chopped
1 None red chili, deseeded and finely chopped (optional)
1 tsp extra-virgin olive oil

1
Sift flour and baking powder into a large bowl. In a separate bowl, whisk eggs and milk until combined. Make a well in center of the flour and add milk and egg mixture and whisk until smooth. Stir in corn kernels, pepper and chives. Season to taste. Set aside to rest.
2
For the mango salsa, place all ingredients in a bowl and toss to combine. Season to taste and chill until required.
3
Heat one-third each of butter and olive oil in a frying pan over medium heat. Scoop 1/2 cup measures of batter to make 3 individual fritters per batch. Spread out so that mixture cooks evenly. Cook for 3 mins on each side, or until golden and cooked through. Remove from pan and cover with foil. Repeat with remaining butter, oil and batter.
4
Place some arugula on plates and top each with a corn fritter. Season with sea salt and pepper to taste. Top with few more arugula leaves, another fritter and season again. Spoon mango salsa over the top and drizzle stack with salsa juices. Serve with crusty bread on the side.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup all purpose flour, 1/2 tsp baking powder, 2 None large eggs, 2/3 cup milk, and more.

Yes, Corn Fritters With Mango Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Corn Fritters With Mango Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions