Crispy Corn Cakes With Avocado Sauce - cooking recipe

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
Preparation
    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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