Crispy Corn Cakes With Avocado Sauce

Recipe by CookingONTheSide
READY IN: 30mins




  • 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.