Southwestern Corn Fritter Wedge Salad

This American Salad originated in the Southwest region of the United States, a perfect blend of classic Corn Fritters, crisp Romaine lettuce, and flavorful Avocado, all brought together in a crunchy corn tortilla 'wedge'. A true delight for the taste buds!

🛒 Ingredients

• 1 cups Corn kernels
• 1/2 cups All-purpose flour
• 2 tsp Baking powder
• 1 tsp Cayenne pepper
• 1 cup Buttermilk
• 1 cup Vegetable oil
• 4 cups Lettuce
• 2 ripened Avocado
• 1 medium Red onion
• 2 chopped Tomatoes
• 1 chopped Cilantro
• 1 cup Queso fresco
• 4 large Corn tortillas

👨‍🍳 Instructions

1. 1

   Step 1: In a large bowl, whisk together the flour, baking powder, cayenne pepper, and salt. In a separate bowl, whisk together the buttermilk, egg, and melted butter.

2. 2

   Step 2: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the corn kernels.

3. 3

   Step 3: Heat about 1/2-inch (1 cm) of vegetable oil in a large skillet over medium-high heat.

4. 4

   Step 4: Using a 1/4 cup measuring cup, scoop the batter into the hot oil, about 4-5 fritters at a time. Fry until golden brown, about 2-3 minutes per side.

5. 5

   Step 5: Transfer the fritters to a paper towel-lined plate to drain any excess oil.

6. 6

   Step 6: To assemble the salad, place a lettuce leaf on a plate or bowl. Top with a fritter, a sprinkle of queso fresco, some diced avocado, red onion, and tomatoes, and a sprinkle of cilantro.

7. 7

   Step 7: Drizzle with your favorite dressing, such as a chipotle ranch or a simple vinaigrette.

8. 8

   Step 8: Serve immediately, garnished with additional cilantro and queso fresco, if desired.

💡 Pro Tips

To make the corn fritters extra crispy, chill them in the refrigerator for at least 30 minutes before frying. To make ahead, cook the fritters up to a day in advance, then store them in an airtight container in the refrigerator. Let them come to room temperature before serving.

📊 Nutrition per Serving