Sweet Corn and Mole Amarillo Fritters with Avocado Crema

Crispy sweet corn fritters infused with the bright flavors of mole amarillo, served with a cool and creamy avocado crema for dipping. A perfect appetizer or snack!

Prep Time

20 minutes

Total Time

45 minutes

Calories

520 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.50/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cupsFresh Corn Kernels(From about 3-4 ears of corn, or use frozen (thawed))

£1.20

2tablespoonsMole Amarillo Paste(Store-bought or homemade)

£1.80

0.5cupAll-Purpose Flour

£0.10

2tablespoonsCornstarch

£0.08

1teaspoonBaking Powder

£0.03

1tablespoonSugar

£0.02

0.5teaspoonSalt

£0.01

0.3teaspoonBlack Pepper

£0.02

0.5cupMilk(Or use non-dairy milk)

£0.25

For fryingVegetable Oil

£0.50

1Avocado(Ripe)

£1.00

0.3cupMexican Crema or Sour Cream

£0.40

1tablespoonLime Juice(Freshly squeezed)

£0.15

2tablespoonsCilantro(Chopped, for garnish)

£0.30

0.5Jalapeno(optional, for heat in the crema (finely diced))

£0.15

Total Cost

£6.01

£1.50 per serving

Instructions

1.
**Prepare the Fritter Batter:** In a large bowl, combine the corn kernels, mole amarillo paste, flour, cornstarch, baking powder, sugar, salt, and pepper. Mix well.
2.
Gradually add the milk, mixing until just combined. Do not overmix. The batter should be thick but pourable. Add a little more milk if needed.
3.
**Prepare the Avocado Crema:** In a food processor or blender, combine the avocado, Mexican crema (or sour cream), and lime juice. Blend until smooth and creamy. Stir in finely diced jalapeno if using. Season with salt to taste.
4.
**Fry the Fritters:** Heat about 1 inch of vegetable oil in a skillet or deep fryer to 350°F (175°C).
5.
Carefully drop spoonfuls (about 2 tablespoons) of the corn batter into the hot oil. Do not overcrowd the pan.
6.
Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer the fritters to a paper towel-lined plate to drain excess oil.
7.
**Serve:** Serve the fritters immediately while they are hot and crispy, with a generous dollop of avocado crema. Garnish with chopped cilantro.

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My Notes

Nutrition Information

Nutrition per serving (250g)

520 kcal / 2175 kJ

Carbs

53g

20% of RDA

Fat

32g

46% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

14 g

16% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For extra crispy fritters, ensure the oil is hot enough before frying. If the oil isn't hot enough, the fritters will absorb too much oil and become greasy.

If you don't have mole amarillo paste, you can use a combination of yellow bell pepper, achiote paste, cumin, and oregano for a similar flavor profile.

The avocado crema can be made ahead of time and stored in the refrigerator for up to 2 days. Cover tightly to prevent browning.

Adjust the amount of jalapeno in the avocado crema to your desired level of spice.

For a spicier fritter, add a pinch of cayenne pepper to the batter.

Cooking Equipment

Large Bowl

Skillet or Deep Fryer

Slotted Spoon

Food Processor or Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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