Corn Fritters with Avocado Puree and Tomato
Fried corn fritters have a great versatility, they can be the perfect starter, side dish, or snack. This pairs well with a glass of 2022 Davis Estates Chardonnay.
INGREDIENTS
Corn Fritters
Yields about 20 fritters
3 cups fresh corn kernels (about 4 ears of corn)
1 small red onion chopped
2 large eggs
¼ cup cilantro, chopped
½ teaspoon salt
Freshly ground Black pepper
¾ cup AP flour
¼ cup masa harina
1 teaspoon baking powder
Oil for frying
Avocado Puree
1 avocado, mashed
2 Tablespoons red onion, chopped fine
2 Tablespoons Serrano, chopped fine
2 Tablespoons cilantro, chopped
1 lime juiced
Salt to taste
Tomato Mixture
1 ½ cups Roma tomato, diced
¼ cup red onion, chopped fine
1 lime juiced
2 Tablespoons cilantro, chopped
Salt to taste
METHOD
Corn Fritters
Pre heat fryer to 350°.
Turn on the oven to very low – just to keep the fritters warm.
Place 2 cups of corn kernels in a bowl and with a stick blender puree.
Using a spatula stir in remaining corn, onion, eggs, cilantro, salt and pepper, flour, masa harina and baking powder until just combined.
When the oil is hot, place 2 heaped tablespoons of mixture per fritter into the fryer and cook in batches for 2 to 2 ½ minutes rotating to evenly brown, or until golden.
Transfer to a baking tray and keep warm in the oven while you are making the rest of the fritters.
Avocado Puree
Combine the above ingredients in a bowl and stir to combine.
Tomato Mixture
Combine in bowl mixing well, allow to sit for 20 minutes then strain off juices.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
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