Serves:
10 people
Cooking Time:
20 minutes
Ingredients
- FOR THE FRITTERS:
- 1/4 cup gluten-free flour blend
- 1/4 cup cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 cup green onion, diced
- 1 clove garlic, minced
- 2 tablespoons unsweetened almond milk
- 2 tablespoons fresh lime juice
- 2 cups cooked corn (cut off the cob, canned or frozen and thawed all work)
- 2 LA MORENA Whole Jalapenos (remove seeds if you wish), diced small
- 1 tablespoon oil (avocado oil, canola oil, olive oil, etc.)
- FOR THE AVOCADO CREMA:
- 1/2 avocado
- 2 tablespoons fresh lime juice
- 1 LA MORENA Whole Jalapeno (remove seeds if you wish), stem removed
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon salt
Instructions
Recipe courtesy of A Dash Of Megnut!
- In a large bowl whisk together the flour, cornmeal, baking powder, salt, pepper, cumin, and green onion. Add the garlic, almond milk, and lime juice and stir until paste forms. Add the corn and LA MORENA Whole Jalapenos and stir until combined.
- Preheat a skillet over medium heat and add oil to the pan.
- Using a spoon or ice cream scoop (my preference), scoop about 2 tablespoons of mixture into the pan. Gently press down with your hands or a spatula to flatten. Cook for 3-4 minutes on each side, until they are a light golden brown.
- To make the avocado crema, combine avocado, lime juice, LA MORENA Whole Jalapenos, almond milk, and in a food processor or blender. Process until smooth. Add additional almond milk to thin out the cream if you wish.
- Spoon the avocado crema over the fritters and top with additional green onion. Serve immediately.
