Cheesy Mexican Corn Fritter Tacos
with Tomato Salsa & Smokey Aioli
These Mexican fritters are the perfect marriage of tasty ingredients and easy cooking techniques. To continue bending the rules, add the fritters to tacos and you'll never eat them the same way again. Oh and don't forget your drizzle of smokey aioli!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
cucumber
1
tomato
½ head
baby cos lettuce
1 tin
sweetcorn
½
lemon
1 packet
Cheddar cheese
(Contains: Milk;)
1 sachet
Mexican Fiesta spice blend
6
mini flour tortillas
(Contains: Gluten, Wheat, Soy; May be present: Milk, Soy.)
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
1 packet
coriander
Not included in your delivery
olive oil
½ cup
plain flour
(Contains: Gluten, Wheat;)
2 tbs
milk
(Contains: Milk;)
1
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• Finely chop cucumber and tomato. • Roughly chop baby cos lettuce (see ingredients). • Drain sweetcorn. • Slice lemon into wedges.
• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. In a medium bowl, combine sweetcorn, Cheddar cheese, Mexican Fiesta spice blend, the plain flour, milk and egg.
TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. You should get 3-4 fritters per person.
TIP: Add extra olive oil between batches as needed.
• When the fritters are almost done, microwave mini flourtortillas on a plate for 10 second bursts, until warmed through.
• In a second medium bowl, combine tomato, cucumber, a good squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
• Halve the Mexican corn fritters. Fill each tortilla with shredded cos lettuce and Mexican corn fritters. • Top with tomato salsa, drizzle with smokey aioli and tear over coriander to garnish. • Serve with remaining lemon wedges. Enjoy!
