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Hey Guys, I have a really fun recipe to share with you today. It’s corn fritters with
smashed avocados. These little veggie fritters highlight some of my favorite flavors—corn,
cilantro, and sweet bell peppers. I serve them up with tangy limey smashed avocados,
and you have yourself a great vegetarian dinner or an easy appetizer if you are in a hurry.
To make this recipe, you are going to need a large bowl. The first thing you are going
to do is crack in three eggs, some kosher salt, and fresh ground pepper, and give it
all a good whisk. So now it’s time to prep our veggies. The first thing you need
for a corn fritter is of course corn. Now if it happens to be in season, I like to cut
the kernels directly off the cob. I usually use about three ears. However, if corn
is not in season, don’t worry, frozen corn is a great substitute, and it will taste just
as delicious. So we are going to add that corn to the egg mixture and dice up some red
pepper, some green onion, and some cilantro and throw those all into the eggs as well
and give it a good stir. Then we are going to add in our flour and stir until it’s
just combined. We are looking for a consistency kind of like a thick pancake batter. To
cook these fritters, you are going to heat up some oil in a heavy bottom skillet. When
the oil is nice and hot, you are going to add a heaping tablespoonful into the pan. Be
careful not to crowd them. You will probably need to do more than one batch. You are
going to cook them about 3 minutes per side and you are looking for a golden crispy crust
on the bottom. Flip them over and cook 2-3 more minutes. So when they are finished,
remove them from the pan, place them on a paper towel, and it will soak up some of the
extra oil. Now it’s time to whip up our smashed avocados. You
are going to take a full avocado, cut it in half and remove the pit. Then take a paring
knife and make little criss cross slices. Then I take a fork and I kind of loosen all the
avocado flesh away from the skin and give it a good smash. I’m going to keep it
in the half of the avocado. You are kind of using the skin as a little bowl. I squeeze
over a little lime, some salt and pepper, some chopped cilantro and a couple dashes
of your favorite hot sauce. So to serve them up, I put two to three fritters on each plate
and add the little bowl of smashed avocado on the side.
And there you have it—a great meatless meal or a great appetizer that your guests will
love. People always ask me about this recipe—a really unique combo and a fun thing to serve.