Crispy Corn Cakes With Avocado Sauce - cooking recipe
Ingredients
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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
Preparation
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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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