Sweet Corn Fritters

Fresh corn is one of my favorite summer treats. I had been curious about making corn fritters for a while, but was put off by the deep frying. I decided to create this version, which highlights the sweetness and crunch of the corn while utilizing the amazing powers of my cast iron skillet. Seared and browned in the skillet and then baked in the over, these fritters are flavorful and filling, without being greasy. Fresh avocado and cilantro compliment the fritters and add some coolness to the dish.

Read more for the full recipe.

Prep Time: 10-15 minutes
Cook Time: 20 minutes

Ingredients:
(makes 8-10 fritters)
4 ears of fresh corn, shucked and cleaned
1 jalapeno, seeded, diced and divided
1 medium onion, minced
4 cloves of garlic, minced
4 tbsp fresh cilantro, washed, chopped and divided
1/2 cup whole wheat flour
2 eggs, lightly beaten
1/2 cup whole wheat breadcrumbs
1 tbsp black pepper
3 tbsp extra virgin olive oil
1 medium avocado, pitted and diced
1/2 lime, juiced
sriracha sauce (optional)

Step by Step Instructions:
1. Preheat oven to 350

2. Cut kernels from fresh raw corn (do this in a bowl as they will go everywhere)

3. Mix corn kernels, onion, garlic, jalapeno, and black pepper in a mixing bowl

4. Mix in beaten egg and flour, mix thoroughly

5. Take 2 tbsp of corn mix and mould into fritter

6. Dust lightly with w.w. breadcrumbs

7. In cast iron skillet, heat 1 tbsp olive oil on medium heat

8. Cook corn fritters in skillet 3 minutes on each side

9. Between batches, wipe skillet with a paper towel and add 1 tbsp new olive oil

10. After cooking all fritters, transfer to oven and bake for 10 minutes.

11. Mix chopped avocado, 2 tbsp cilantro, 1/2 jalapeno and juice of 1/2 lime

12. Serve fritters hot topped with avocado mixture