Avocado and Corn Fritters with Lime Crema
Avocado and Corn Fritters with Lime Crema
Ingredients
For the Avocado and Corn Fritters
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1/2 cup milk
- 1 1/2 cups fresh or frozen corn kernels, thawed if frozen
- 1 avocado, diced into 1/4-inch pieces
- 1/4 cup red onion, finely minced
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup vegetable oil, as needed for frying
For the Lime Crema
- 1 avocado
- 1/2 cup sour cream or plain Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon fresh cilantro, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the lime crema: In a small food processor or blender, combine the avocado, sour cream (or Greek yogurt), lime juice, chopped cilantro, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed. Transfer to a small bowl, cover, and refrigerate until ready to serve.
⏱️ 5 min
- 2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cumin, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
⏱️ 2 min
- 3
In a separate medium bowl, whisk the large egg and milk until smooth.
⏱️ 1 min
- 4
Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min
- 5
Gently fold in the corn kernels, diced avocado, minced red onion, and 2 tablespoons of chopped fresh cilantro into the batter. Mix until evenly distributed.
⏱️ 3 min
- 6
Heat the vegetable oil in a large skillet or cast iron pan over medium heat. The oil should be about 1/2 inch deep. To test if the oil is hot enough, drop a tiny bit of batter into the pan; it should sizzle immediately.
⏱️ 3 min
- 7
Working in batches, drop spoonfuls (about 2 tablespoons each) of the fritter batter into the hot oil, flattening them slightly with the back of a spoon. Do not overcrowd the pan.
⏱️ 2 min
- 8
Cook the fritters for 3 to 4 minutes per side, or until golden brown and cooked through. Use a spatula to carefully flip them.
⏱️ 8 min
- 9
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter.
⏱️ 2 min
- 10
Serve the avocado and corn fritters hot, accompanied by the chilled lime crema for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado and Corn Fritters with Lime Crema
Ingredients
For the Avocado and Corn Fritters
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1/2 cup milk
- 1 1/2 cups fresh or frozen corn kernels, thawed if frozen
- 1 avocado, diced into 1/4-inch pieces
- 1/4 cup red onion, finely minced
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup vegetable oil, as needed for frying
For the Lime Crema
- 1 avocado
- 1/2 cup sour cream or plain Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon fresh cilantro, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the lime crema: In a small food processor or blender, combine the avocado, sour cream (or Greek yogurt), lime juice, chopped cilantro, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed. Transfer to a small bowl, cover, and refrigerate until ready to serve.
⏱️ 5 min - 2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cumin, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
⏱️ 2 min - 3
In a separate medium bowl, whisk the large egg and milk until smooth.
⏱️ 1 min - 4
Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min - 5
Gently fold in the corn kernels, diced avocado, minced red onion, and 2 tablespoons of chopped fresh cilantro into the batter. Mix until evenly distributed.
⏱️ 3 min - 6
Heat the vegetable oil in a large skillet or cast iron pan over medium heat. The oil should be about 1/2 inch deep. To test if the oil is hot enough, drop a tiny bit of batter into the pan; it should sizzle immediately.
⏱️ 3 min - 7
Working in batches, drop spoonfuls (about 2 tablespoons each) of the fritter batter into the hot oil, flattening them slightly with the back of a spoon. Do not overcrowd the pan.
⏱️ 2 min - 8
Cook the fritters for 3 to 4 minutes per side, or until golden brown and cooked through. Use a spatula to carefully flip them.
⏱️ 8 min - 9
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter.
⏱️ 2 min - 10
Serve the avocado and corn fritters hot, accompanied by the chilled lime crema for dipping.
⏱️ 2 min