Sweetcorn Fritters with bean chili and smashed Avo

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  • 1 C of Corn + 2-3 Tbl Almond Milk plus salt/pepper for the "creamed corn mixture", to taste
  • 1/3 C Finely Ground Cornmeal
  • 1/3 C Flour
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Baking Powder
  • Onion Powder to taste
  • Garlic Powder to taste
  • 1/4 tsp Paprika
  • 2 Tbl Green Chiles with juices
  • About 1/4 C Chopped Italian Parsley
  • Vegetable Oil for frying
Instructions

Combine the dry ingredients (flour, cornmeal, baking powder, seasonings and parsley) with a whisk.
In a food processor, pulse together 1 C of corn with 2-3 Tbl of Almond Milk. Season with salt and pepper.
Add the corn mixture to the flour mixture until well blended.
Add the 2 C of whole corn kernels, folding to combine. Do not over work and do not add more flour or cornmeal. If will seem loose, but will firm up as they cook.
Preheat a skillet over medium high heat and then add about 1 Tbl of oil.
Using a cookie scoop, firmly pack the batter and place into the pan. Using a spatula, quickly flatten to form a patty shape.
Allow to cook on one side until golden and flip, cooking the other side.
Remove to paper toweling to remove any excess oil. Season with salt.

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