Name: Little cornmeal fritters with chicken and avocado salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 30
Ingredients: 1 cup masa harina (traditional Mexican flour); 1/4 cup plain flour; 2 teaspoon caster sugar; 1 teaspoon salt; 20 gram butter; 1 1/2 cup boiling water; 1/4 cup milk; 350 gram chicken tenderloins; olive oil; 1 diced avocado; 1 diced small red onion; 1 diced roma tomato; 2 tablespoon chopped coriander; grated zest and juice of ½ lime

Little cornmeal fritters with chicken and avocado salsa

Get the party started with this tasty cornmeal fritter recipe. These easy nibbles are delicious topped with roast chicken and fresh avocado salsa, then served to guests with a drizzle of hot sauce

Cornmeal fritters with chicken and salsa

Skip to Recipe

Serves 30

Prep

15M

Cook

25M

Total

40M

Ingredients

1 cup masa harina (traditional Mexican flour)

1/4 cup plain flour

2 teaspoon caster sugar

1 teaspoon salt

20 gram butter

1 1/2 cup boiling water

1/4 cup milk

350 gram chicken tenderloins

olive oil

1 diced avocado

1 diced small red onion

1 diced roma tomato

2 tablespoon chopped coriander

grated zest and juice of ½ lime

Method

1.Combine masa harina, plain flour, caster sugar and salt together. Add butter, then boiling water, mixing until melted.

2.Beat in milk. In batches, drop 2 teaspoons into rounds into a little hot olive oil.

3.Fry for 3-4 minutes each side until golden. Drain on a paper towel. Toss chicken tenderloins with 1 tablespoon olive oil and season. Char-grill for 4-5 minutes, turning, until cooked through.

4.Cool and slice thinly. Combine avocado, red onion, roma tomato, coriander and lime zest and juice. Season.

5.Top each fritter with chicken and salsa, then a drizzle of hot sauce to serve.

Batter may thicken on standing, so add a little extra milk to thin before continuing batches.

Note

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Ingredients

Method

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