Description
A bite-sized fiesta in fritter form. Like a pinata for your mouth.
Ingredients
- FOR THE FRITTERS:
- 2 cups Self-Rising Flour
- 1-¾ cup Cornmeal
- 2 Tablespoons Baking Powder
- 2 teaspoons Salt
- 4 whole Eggs
- 1 cup Milk
- 6 ounces, weight Cheddar Cheese, Diced
- 1 cup Roasted Corn Kernels (I Grilled Mine)
- ½ cups Sweet Onion, Diced
- ½ cups Red Bell Pepper, Diced
- 2 whole Jalapeno Peppers, Seeded And Finely Diced
- 4 Tablespoons Cilantro, Chopped
- 2 whole Avocados, Peeled, Pitted And Diced
- Vegetable Oil, Enough To Fill Your Deep Fryer Or Skillet By 2 Inches
- FOR THE DIPPING SAUCE:
- 2 whole Avocados, Peeled, Pitted And Mashed
- ½ cups Sour Cream
- ¼ cups Milk
- 1 Tablespoon Cilantro, Chopped
- Salt And Pepper, to taste
Preparation
Preheat oven to 200ºF. Pour 2″ of vegetable oil into a deep fryer or a heavy skillet and heat to 350ºF.
In a large bowl combine flour, cornmeal, baking powder and salt. Stir to combine. Add eggs, milk, cheese, corn, onion, peppers and cilantro. Stir to incorporate. Gently fold in avocados.
Scoop batter into heaping teaspoons and gently drop into the hot oil. Don’t crowd the pan, so do this in batches if you need to. They are done cooking when they are golden brown. When done remove them from the oil using a slotted spoon or kitchen spider and drain on paper towels while you keep them warm in a 200ºF oven. Repeat until you use all the batter.
Prepare dipping sauce by mixing all ingredients in a bowl. If you want a smooth consistency, give it a whirl for two minutes in a blender or food processor.
Serve fritters with a side of dipping sauce. Enjoy!
