Crispy Corn Cakes With Avocado Sauce
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
36
ingredients
-
Corn Cakes
- 414.03 ml fresh corn kernels
- 59.14 ml milk
- 2 scallions, coarsely chopped
- 236.59 ml part-skim ricotta cheese
- 2 large eggs
- 236.59 ml flour
- 59.14 ml cornmeal
- 7.39 ml baking powder
- 2.46 ml salt
- 2.46 ml pepper
- cooking spray or 59.16 ml canola oil, if frying
-
Avocado Sauce
- 1 large ripe Hass avocado, pitted
- 14.79 ml reduced-fat mayonnaise
- 14.79 ml fresh lime juice
- 1.23 ml salt
- 1.23 ml pepper
directions
- Puree 3/4 cup of the corn kernels and milk in a food processor until smooth; add scallions and pulse until finely chopped.
- Add ricotta, eggs, flour, cornmeal, baking powder, salt and pepper; pulse until combined.
- Transfer batter to a bowl; stir in the remaining 1 cup corn kernels.
- Heat oven to 225 degrees F; place a large baking sheet in oven.
- Coat 2 large nonstick skillets with cooking spray and heat over medium heat (or heat 2 T oil in each skillet).
- Drop teaspoonfuls of the batter into the hot skillets.
- Cook 2 1/2 minutes per side, until puffed and golden.
- Transfer to oven to keep warm while making remaining corn cakes.
- To serve, arrange warm fritters on a platter and serve with Avocado Sauce.
- For sauce, scoop avocado flesh with a spoon into a small bowl; mash well until smooth.
- Stir in mayonnaise, lime juice, salt and pepper.
- Cover and refrigerate up to 4 hours before serving.
- Serve with corn cakes.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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