Gluten-Free Mexican Street Corn Fritters with Kale, Avocado and Mango Salad
INGREDIENTS
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2 cup sweet white corn (2 ears)
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1 cup grated zucchini using the largest holes on a grater
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1/2 cup grated yellow crookneck squash using largest holes on a grater
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1 1/2 Tbsp minced jalapeño (about 1/2 large pepper, seeded)
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1/3 cup thinly sliced green onions, white and green parts
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1 1/2 tsp minced garlic
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2 Tbsp thinly sliced and chopped fresh basil
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1 Tbsp thinly sliced and chopped fresh mint
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1/4 cup chopped cilantro (or Italian parsley, if you prefer)
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1 tsp dried oregano (preferably freshly dried)
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1 tsp sea salt
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1/2 cup cheese (I used a mixture of cheddar and Jack cheeses)
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3 large eggs, well beaten
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1 1/2 cup corn flour
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3 T extra-virgin olive oil
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1 avocado, diced
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1 mango, diced
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1 Fresno chile, finely minced (optional)
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1 green onion, thinly sliced
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2 cup thinly sliced kale leaves
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2 Tbsp freshly squeezed lime juice
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1/4 tsp sea salt
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3 Tbsp extra-virgin olive oil
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