Wolfe Manor Inn Bed and Breakfast Ashland, Oregon Specialty Recipe Corn Fritters with Mango and Avocado Salsa Fritters Ingredients Two 12-ounce cans cream-style corn One 12-ounce can whole-kernel corn 2 medium onions, finely chopped 12 eggs Enough flour to thicken (approximately 1-1/2 cups) Mango and Avocado Salsa Ingredients 2 large ripe mangoes 1 ripe avocado - halved, pitted, peeled, and diced 1/2 fresh jalapeno pepper, seeded and minced 1/2 cup diced red (Spanish) onion 1 teaspoon grated lime zest 3 Tablespoons fresh lime juice 1/4 cup chopped fresh cilantro 1 Tablespoon olive oil Salt and freshly ground pepper Fritters: Combine corn, onions, eggs, and add enough flour to thicken mixture. Pour 1/4 of the batter onto a hot, lightly greased griddle. Cook approximately 2 minutes on each side. Top with salsa. Mango and Avocado Salsa: Working with 1 mango at a time, cut off the flesh from each side of the big, flat pit to form 2 large pieces. Discard the pit. Using a knife, score the flesh lengthwise and then crosswise into 1/2-inch squares, cutting through to the skin. Then, holding the mango over the bowl, slip a spoon between the skin and the flesh to cut away the flesh, allowing the cubes to fall into a bowl. Add the avocado, jalapeno, onion, lime zest, lime juice, orange juice, chopped cilantro, and olive oil. Mix well and season to taste with salt and pepper. Serves: 8 to 10.
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