Tag Archives: Cilantro

Corn fritters with spicy lime dipping sauce

Corn Fritters_1

Corn Fritters_2
Prep Time: 10 min.
Total Time: 30 min.
Makes: 24 fritters



2 eggs
1 cup milk
2 cups flour
2 tsps baking powder
½ tsp salt
1 ½ cups corn kernels
¼ cup finely chopped cilantro
Vegetable oil, for frying

Dipping Sauce

½ cup plain yogurt
½ cup mayonnaise
2 tsp srirarcha
1 tbsp lime zest
1 tbsp lime juice
¼ cup finely chopped cilantro
Lime wedges, to serve


1. In a large bowl combine egg and milk. In a separate bowl combine flour, baking powder and salt. Add dry ingredients into milk mixture and mix until just combined. Mix in corn kernels and cilantro.

2. Heat vegetable oil in a large pot over medium high heat. When oil has reached 350F add fritter mixture by the tbsp. Cook until golden brown, turning halfway through cooking, about 2-3 minutes. Drain on a paper towel lined plate.

3. To make dipping sauce combine yogurt, mayonnaise, sriracha, lime juice, lime zest and cilantro. Serve with warm corn fritters.


The best, easiest Guac recipe there is!


4 ripe avocados, sliced in half, pitted and peeled
1/3 cup finely diced red onion
1 tomato, seeds removed and diced
1 cup loosely packed cilantro, roughly chopped
1 tbsp lime juice
1 tsp salt
½ tsp pepper
Tortilla chips, to serve

Preparation Instructions

1. Mash avocados in a large bowl with a fork. Mix with red onions, tomatoes, cilantro, lime juice, salt and pepper. Serve with tortilla chips.

Tortilla chicken soup

by Sarah S.’s book, Milwaukee, WI


2 pounds skinless, boneless chicken breast, cubed
1 cup finely chopped onion
2 garlic cloves, minced
2 large cans of fat-free chicken broth
2 jalepeno peppers, chopped or mashed
4 tsp. chili power
2 cups chopped seeded tomatoes (canned OK)
1/4 cup fresh lime juice (or add to taste)
1 T. ground cumin
Salt to taste
4 (6-inch) corn tortillas
2/3 cup chopped fresh cilantro
1 cup Mexican cheese — (grated)

Preparation instructions

Preheat oven to 425 degrees.
Heat a soup pot or Dutch oven coated with cooking spray over medium-high heat. Add cubed chicken and saute 5 minutes or until slightly browned. Remove chicken from pot.

Add onion to pan, cook 4 minutes, stirring frequently. Add garlic; saute 15 – 30 seconds. Add chicken broth, jalepena peppers, and chili powder. Bring to a boil, cover, reduce heat, and simmer 20 minutes.

Stir in tomato and next 3 ingredients; add chicken. Cover and simmer another 20 minutes.

While soup simmers, cut tortillas into 1/4 X 2-inch strips. Place on a baking sheet in a single layer, and coat lightly with cooking spray. Bake at 425 degrees for 8-10 minutes or until lightly browned. Cool completely.

Ladle soup into bowls; sprinkle servings evenly with grated cheese, cilantro and tortilla strips.

Submitted by: Sarah S