Firecracker Corn and Avocado Fritters with Spicy Tomato Mayo

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Firecracker Corn and Avocado Fritters with Spicy Tomato Mayo

This wonderful side dish received an honorable mention in the 2013 July 4th Recipe Contest.  Recipe and photo courtesy of Susan Asanovic.  Click Here to view all of the July 4th Recipe Contest winners.

Serves: 6-8 

Firecracker Corn and Avocado Fritters Susan Asanovic resized 600


1 cup fresh corn
1 ripe avocado, peeled, pitted and mashed
1-1/2 tablespoons Concord Foods reconstituted lime juice, divided 
1 package Concord Foods Extra Spicy Guacamole Mix
1 large egg, lightly whisked
2 tablespoons all-purpose flour, plus more for coating
1 cup soft bread crumbs
1 package Concord Foods Mild Salsa Mix
1 cup light mayonnaise
1/2 pound cherry tomatoes, halved, or quartered if large
vegetable oil for frying
Fresh cilantro and lime wedges for garnish, optional


  1. In a large mixing bowl, combine corn, avocado, 1 tablespoon lime juice, Guacamole Mix, egg, 2 tablespoons flour and bread crumbs. Refrigerate until chilled.
  2. Stir Salsa Mix with mayonnaise, 1/2 tablespoon lime juice and tomatoes. Reserve.
  3. Heat 2” oil in a deep skillet or sauté pan, to 365 F.
  4. Flour your hands and scoop up 1/2 cup of fritter mixture, shape into a flour-dusted patty and drop into oil. Repeat with remaining mixture. Fry 3 at a time to avoid crowding skillet.
  5. Bring oil back to 360-365 before adding more patties. Fry until golden brown, 4-6 minutes, turning once or twice. Remove with slotted spoon and drain on paper towels.
  6. Serve with Salsa Mayo. Garnish with cilantro and lime wedges.

Tip: Double the recipe and keep half the fritters warm in a 175 F. oven, to serve when the first batch has disappeared.

Category: Side Dishes