Pico de Gallo Fritters with Creamy Dipping Sauce
Pico de Gallo Fritters with Creamy Dipping Sauce
Ingredients
For the Fritters
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 1 tablespoon butter, melted
- 1 tablespoon granulated sugar
- 2 cups pico de gallo
- 3 cups vegetable oil, for frying, or as needed
For the Creamy Dipping Sauce
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
Instructions
- 1
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and 1/4 teaspoon of salt until well combined. Set aside.
⏱️ 2 min
- 2
In a separate medium bowl, whisk together the milk, egg, melted butter, and granulated sugar until smooth.
⏱️ 3 min
- 3
Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min
- 4
Fold the pico de gallo into the batter until thoroughly incorporated.
⏱️ 2 min
- 5
Heat the vegetable oil in a large heavy-bottomed pan or deep fryer over medium-high heat until it reaches 350°F. Ensure there is enough oil to submerge the fritters halfway.
⏱️ 5 min•🌡️ 350
- 6
Carefully drop spoonfuls (about 1 1/2 tablespoons each) of the batter into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until the fritters are golden brown and cooked through, flipping as needed.
⏱️ 8 min•🌡️ 350
- 7
Using a slotted spoon, remove the fried fritters from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min
- 8
While the fritters are frying or draining, prepare the dipping sauce. In a small bowl, combine the mayonnaise, lime juice, chili powder, and 1/4 teaspoon of salt. Whisk until the sauce is smooth and well combined.
⏱️ 3 min
- 9
Serve the warm Pico de Gallo Fritters immediately with the creamy dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pico de Gallo Fritters with Creamy Dipping Sauce
For the Fritters
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 1 tablespoon butter, melted
- 1 tablespoon granulated sugar
- 2 cups pico de gallo
- 3 cups vegetable oil, for frying, or as needed
For the Creamy Dipping Sauce
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
Instructions
- 1
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and 1/4 teaspoon of salt until well combined. Set aside.
⏱️ 2 min - 2
In a separate medium bowl, whisk together the milk, egg, melted butter, and granulated sugar until smooth.
⏱️ 3 min - 3
Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min - 4
Fold the pico de gallo into the batter until thoroughly incorporated.
⏱️ 2 min - 5
Heat the vegetable oil in a large heavy-bottomed pan or deep fryer over medium-high heat until it reaches 350°F. Ensure there is enough oil to submerge the fritters halfway.
⏱️ 5 min•🌡️ 350 - 6
Carefully drop spoonfuls (about 1 1/2 tablespoons each) of the batter into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until the fritters are golden brown and cooked through, flipping as needed.
⏱️ 8 min•🌡️ 350 - 7
Using a slotted spoon, remove the fried fritters from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min - 8
While the fritters are frying or draining, prepare the dipping sauce. In a small bowl, combine the mayonnaise, lime juice, chili powder, and 1/4 teaspoon of salt. Whisk until the sauce is smooth and well combined.
⏱️ 3 min - 9
Serve the warm Pico de Gallo Fritters immediately with the creamy dipping sauce on the side.
⏱️ 1 min