Crispy Corn Cakes With Avocado Sauce

Submitted by CookingONTheSide

"These fritters can be made up to 6 hours ahead, covered, and refrigerated. To serve, reheat in 225 degree oven for 15 minutes. You can also serve "Recipe#236186" with these corn cakes in addition to the avocado sauce or instead of the avocado sauce."

 

• Ready In: 30mins
• Ingredients: 16
• Serves: 36

ingredients

• Corn Cakes

• 1 3⁄4 cups fresh corn kernels
• 1⁄4 cup milk
• 2 scallions, coarsely chopped
• 1 cup part-skim ricotta cheese
• 2 large eggs
• 1 cup flour
• 1⁄4 cup cornmeal
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• cooking spray or 4 tablespoons canola oil, if frying

• Avocado Sauce

• 1 large ripe Hass avocado, pitted
• 1 tablespoon reduced-fat mayonnaise
• 1 tablespoon fresh lime juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

directions

1. Puree 3/4 cup of the corn kernels and milk in a food processor until smooth; add scallions and pulse until finely chopped.
2. Add ricotta, eggs, flour, cornmeal, baking powder, salt and pepper; pulse until combined.
3. Transfer batter to a bowl; stir in the remaining 1 cup corn kernels.
4. Heat oven to 225 degrees F; place a large baking sheet in oven.
5. Coat 2 large nonstick skillets with cooking spray and heat over medium heat (or heat 2 T oil in each skillet).
6. Drop teaspoonfuls of the batter into the hot skillets.
7. Cook 2 1/2 minutes per side, until puffed and golden.
8. Transfer to oven to keep warm while making remaining corn cakes.
9. To serve, arrange warm fritters on a platter and serve with Avocado Sauce.
10. For sauce, scoop avocado flesh with a spoon into a small bowl; mash well until smooth.
11. Stir in mayonnaise, lime juice, salt and pepper.
12. Cover and refrigerate up to 4 hours before serving.
13. Serve with corn cakes.