Corn Fritters with a Basil Avocado Dipping Sauce
For the Basil Avocado Dipping Sauce
1 cup mayonaise
1 avocado, peeled and pit removed
1 tsp. honey
Juice and zest of 1 lime
1 clove garlic minced
1/2 cup fresh basil leaves
large pinch of salt
For the Corn Fritters
1 1/3 cup flour (or GF flour or almond flour)
1/2 tsp. ground cumin
1/2 tsp. baking powder
1/2 tsp. salt
3 ears of corn kernels, about 2 cups
1/2 grated onion
1 egg mixed with 1 cup milk, (or favorite unsweetened and unflavored dairy alternative or water )
Make the dipping sauce by placing all of the ingredients into a food processor. Pulse until smooth. Taste for salt. Set aside or make up to 1 day in advance.
In a large bowl whisk together flour, cumin, baking powder, and salt. Add the corn kernels and onion and toss well. Add the egg mixture and mix until barely combined.
Warm olive oil over medium heat. Add about 1/3 cup of the corn fritter batter to the pan and using the back of a spoon or offset spatula spread the batter into an even layer. Cook the corn fritters until golden about 6 minutes, flipping halfway through. Repeat with remaining batter.
Serve the corn fritters with a large dollop of the basil avocado dipping sauce.
Makes about 9 corn fritters.