Corn Fritters with Avocado Salsa

When spring finally rolls around I'm always tired of hot and heavy winter stews and I crave something light and fresh.  These fritters with avocado salsa strike a nice balance between light and filling, making them perfect for spring.  They're also delicious and surprisingly simple to make. Here's how I made them (recipe at the bottom):

 

I diced up some red onion...

   

...and minced a clove of garlic.

I cubed a couple avocados

    

and I diced a tomato.

I finely chopped some jalapeño...

...some cilantro...

...and a scallion.

I added all the ingredients to a bowl and sprinkled over a little salt.

I squeezed in half a lime.

I added a little red wine vinegar.

And finally, a drizzle of olive oil.

All mixed together, here is the avocado salsa!

...

Now for the corn fritters:

I drained a can of sweet corn and dumped it into a bowl.

In went some red onion and scallions.

I measured in some all purpose flour.

Then I measured in a little cornmeal.

In went some baking powder...

...and some baking soda.

I melted some butter and added it to the bowl with two eggs and milk.

And I mixed it all up.

I made 7 fritters from this recipe.

Into the hot pan with coconut oil.

I fried them until golden brown on each side.

Beautiful and so delicious!

Corn Fritters with Avocado Salsa

For the Salsa:

2 ripe avocados, cubed

1 tomato, diced

1 1/2 Tbsp red onion, finely diced

1 clove garlic, minced

1 tsp jalapeño, finely chopped

1 Tbsp fresh cilantro, chopped

1 scallion, chopped

Juice from 1/2 lime

3 tsp red wine vinegar

2 tsp olive oil

1/2 tsp salt

Mix all ingredients in a medium bowl.

For the Fritters:

1 can sweet corn, drained

1/2 cup red onion, chopped

2 scallions, chopped

1 cup all purpose flour

1/2 cup cornmeal

1 tsp baking powder

1/2 tsp baking soda

2 Tbsp butter, melted

2 eggs

2 Tbsp milk

1 tsp salt

Mix all ingredients in a bowl.  Form 6-8 fritters.  Heat vegetable or coconut oil over medium high heat in a skillet until hot.  Add fritters and fry each side 2-3 minutes until golden brown and cooked through.  Drain on paper towels and serve topped with avocado salsa.

~Ashley