Crispy Corn Cakes With Avocado Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 36
• 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
• 1 large ripe hass avocado, pitted
• 1 tablespoon reduced-fat mayonnaise
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 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.