Crispy Corn Cakes With Avocado Sauce Recipes

CHEESY CORN CAKES WITH SPICY AVOCADO SALSA

Steps:

• In a large bowl, combine the corn kernels, creamed corn, eggs, cheddar, smoked paprika and salt and mix well.
• Sift in the flour and baking powder and mix well.
• Slowly stir in the milk until the batter is not too thick and drops off a spoon easily. (it should also not be so thin that it spreads too much when you fry the cakes)
• Heat a large frying pan and add some oil.
• Fry spoonfuls of the batter until bubbles appear at the top and flip. Allow to cook on the other side. Remove from the pan once cooked and place on some kitchen paper to drain.
• In the meantime, combine all the ingredients for the salsa and mix well.
• When all the cakes have been cooked, serve them with the salsa, extra lemon wedges and fresh coriander.

CORN CAKES

Steps:

• For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
• For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
• Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
• In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
• Serve the corn cakes hot, topped with the avocado salsa.

CRISPY CORN CAKES WITH AVOCADO SAUCE

Steps:

• Puree 3/4 cup of the corn kernels and milk in a food processor until smooth; add scallions and pulse until finely chopped.
• Add ricotta, eggs, flour, cornmeal, baking powder, salt and pepper; pulse until combined.
• Transfer batter to a bowl; stir in the remaining 1 cup corn kernels.
• Heat oven to 225 degrees F; place a large baking sheet in oven.
• Coat 2 large nonstick skillets with cooking spray and heat over medium heat (or heat 2 T oil in each skillet).
• Drop teaspoonfuls of the batter into the hot skillets.
• Cook 2 1/2 minutes per side, until puffed and golden.
• Transfer to oven to keep warm while making remaining corn cakes.
• To serve, arrange warm fritters on a platter and serve with Avocado Sauce.
• For sauce, scoop avocado flesh with a spoon into a small bowl; mash well until smooth.
• Stir in mayonnaise, lime juice, salt and pepper.
• Cover and refrigerate up to 4 hours before serving.
• Serve with corn cakes.

CORN CAKES WITH AVOCADO SALSA

Steps:

• FOR SALSA: Place all the ingrediens in medium bowl and stir gently to combine. Cover and set aside.
• FOR SWEETCORN CAKES: Combine 2 cups of the corn, onion, eggs, cilantro, flour, baking powder, salt and pepper in a food processor. Process until well mixed. Add the remaining 1/2 cup corn into the mixture and mix well.
• Heat a large skillet at medium heat and brush with oil. Spoon 2 heaping tablespoons of the mixture for each corn cake onto griddle.
• Cook each side for 1 to 2 minutes.
• Cook in batches. Keep the cooked corn cakes warm in a 200F preheated oven.
• Serve with salsa.
• Makes 15 cakes.

CORN CAKES WITH AVOCADO SALSA

Steps:

• In a bowl, combine the flour, egg, corn and half the onions with some seasoning, then mix well. Mix the avocado with the remaining onions, lime juice, coriander and seasoning, then set aside.
• Heat 1 tbsp oil in a non-stick frying pan. Drop tbsps of the corn mixture into the frying pan, smoothing them down to form cakes. Cook for about 2-3 mins on each side over a medium heat, adding the remaining oil if you need to. Serve hot with the avocado salsa, lime wedges and some warm refried beans.