1. Puree 3/4 cup of the corn kernels and milk in a food processor until smooth; add scallions and pulse until finely chopped. 2. Add ricotta, eggs, flour, cornmeal, baking powder, salt and pepper; pulse until combined. 3. Transfer batter to a bowl; stir in the remaining 1 cup corn kernels. 4. Heat oven to 225 degrees F; place a large baking sheet in oven. 5. Coat 2 large nonstick skillets with cooking spray and heat over medium heat (or heat 2 T oil in each skillet). 6. Drop teaspoonfuls of the batter into the hot skillets. 7. Cook 2 1/2 minutes per side, until puffed and golden. 8. Transfer to oven to keep warm while making remaining corn cakes. 9. To serve, arrange warm fritters on a platter and serve with Avocado Sauce. 10. For sauce, scoop avocado flesh with a spoon into a small bowl; mash well until smooth. 11. Stir in mayonnaise, lime juice, salt and pepper. 12. Cover and refrigerate up to 4 hours before serving. 13. Serve with corn cakes. ---------------------------------------------------------------------------
Nutrition
Ingredients
