These yummy little veggie fritters highlight some of may favorite summer flavors - corn, cilantro & sweet bell peppers. Serve ‘em up with smashed tangy-limey avocados & you have yourself an easy vegetarian dinner or an awesome appetizer if you have peeps to entertain!
serves 4 as a main course, 8 as a starter
(makes about 15 fritters)
3 eggs - beaten
1 t. kosher salt
fresh ground pepper, to taste
3 ears corn, shucked and kernels cut from cob (about 3 cups)
1/2 c. red pepper - diced
1/2 c. green onion - white and green parts chopped
1/2 c. cilantro - chopped
1/2 c. + 1/8 c. flour
grape seed or canola oil
2 avocados - halved, pit removed, but flesh left in skin
1 lime - quartered
fresh ground pepper
a couple dashes Cholula hot sauce (optional)
In a large bowl, combine beaten eggs, salt and pepper. Whisk to combine. Add the corn, red pepper, green onion, and cilantro to the egg mixture. Stir until combined. Add flour 1/4 c. at a time, stirring until all flour is incorporated into the egg and veggie mixture.
Heat enough oil to coat the bottom of a heavy skillet over medium heat. When hot, add heaping tablespoons of corn batter to the skillet, being careful not to crowd them in the pan (you will need to do more than one batch). Cook fritters approximately 3 minutes per side or until golden brown and crisp. Remove and drain on a sheet pan lined with paper towels.
Wipe skillet clean, heat new oil and repeat with remaining batter. Depending on the size of your pan, it may take 1 or 2 more batches to finish batter.
For smashed avocados:
Take each avocado half and make crosshatch cuts across the flesh a paring knife (without cutting the skin.) Gently scrape the flesh from the skin with a fork and mix coarsely. (You are basically using the skin as a little bowl for the smashed up avocado :).
Top each avocado with a squeeze of lime, a little salt & pepper, a sprinkle of chopped cilantro and some Cholula. Serve along side cilantro-corn fritters.