Gluten-Free Mexican Street Corn Fritters with Kale, Avocado and Mango Salad Recipe

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Ingredients

  • Corn and Zucchini Fritters
  • 2 c sweet white corn (2 ears)
  • 1 c grated zucchini using the largest holes on a grater
  • ½ c grated yellow crookneck squash using largest holes on a grater
  • 1 ½ T minced jalapeño (about ½ large pepper, seeded)
  • 1/3 c thinly sliced green onions, white and green parts
  • 1 ½ t minced garlic
  • 2 T thinly sliced and chopped fresh basil
  • 1 T thinly sliced and chopped fresh mint
  • ¼ c chopped cilantro (or Italian parsley, if you prefer)
  • 1 t dried oregano (preferably freshly dried)
  • 1 t sea salt
  • ½ c cheese (I used a mixture of cheddar and Jack cheeses)
  • 3 large eggs, well beaten
  • 1 ½ cup corn flour
  • 3 T extra-virgin olive oil
  • Kale-Avocado-Mango Salad
  • 1 avocado, diced
  • 1 mango, diced
  • 1 Fresno chile, finely minced (optional)
  • 1 green onion, thinly sliced
  • 2 c thinly sliced kale leaves
  • 2 T freshly squeezed lime juice
  • ¼ teaspoon sea salt
  • 3 T extra-virgin olive oil

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