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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
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, Soy, Wheat; May be present: Milk, Soy. )
1 packet
smokey aioli
(Contains Egg; 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 Egg;)
Nutritional Values
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!