Sweetcorn Fritters with bean chili and smashed Avo

by @happyskinkitchen đź’› Recipe:â €
About 2 C of Fresh Frozen or Grilled Whole Corn Kernelsâ €
1 C of Corn + 2-3 Tbl Almond Milk plus salt/pepper for the “creamed corn mixture”, to tasteâ €
1/3 C Finely Ground Cornmealâ €
1/3 C Flourâ €
1/2 tsp Saltâ €
1/4 tsp Pepperâ €
1/2 tsp Baking Powderâ €
Onion Powder to tasteâ €
Garlic Powder to tasteâ €
1/4 tsp Paprikaâ €
2 Tbl Green Chiles with juicesâ €
About 1/4 C Chopped Italian Parsleyâ €
Vegetable Oil for fryingâ €
â €
Instructionsâ €
Combine the dry ingredients (flour, cornmeal, baking powder, seasonings and parsley) with a whisk.â €
In a food processor, pulse together 1 C of corn with 2-3 Tbl of Almond Milk. Season with salt and pepper.â €
Add the corn mixture to the flour mixture until well blended.â €
Add the 2 C of whole corn kernels, folding to combine. Do not over work and do not add more flour or cornmeal. If will seem loose, but will firm up as they cook.â €
Preheat a skillet over medium high heat and then add about 1 Tbl of oil.â €
Using a cookie scoop, firmly pack the batter and place into the pan. Using a spatula, quickly flatten to form a patty shape.â €
Allow to cook on one side until golden and flip, cooking the other side.â €
Remove to paper toweling to remove any excess oil. Season with salt. Enjoy! 

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