Tags
avocado, buttermilk, chili powder, corn, cumin, flour, jalapeño, onion
College Football Season is upon us. In fact, for our team it’s GAME DAY!! Since we’re a foodie family, Game Day is one more reason to create new dishes. Our inspiration comes from our opponents. Yes, we like to envision our rivals as a meal. For example if we’re playing the Arkansas Razorbacks….we might have a meal of Braised Pork. I’ve been warned that talking College Football is akin to discussing religion and politics. So instead we’ll focus on these Southwest Skillet Corn Fritters {with Avocado Ranch Dip}. We devoured them.
I’ll leave you with these pictures and a recipe. I’ve got a game to watch ;)
- 2 ears of fresh corn, steamed, kernels removed
- 1 small onion, diced
- 1-2 jalapeno, finely diced
- 1 Tbl. butter
- salt & pepper
- 2 Tbl. fresh cilantro, chopped
- ¼ cup flour
- ¼ cup corn meal
- ½ tsp. baking powder
- ¼ tsp. cumin
- ¼ tsp. chili powder
- pinch cayenne & salt
- ¼ cup buttermilk or milk
- 1 egg
- 1 Tbl sugar
- oil for pan frying
- 1 avocado
- ½ cup mayonnaise
- ¼ cup buttermilk
- 1 tsp. white vinegar
- 1 tsp. sugar
- ½ tsp. chili powder
- ¼ tsp. paprika
- ¼ tsp. garlic powder
- dash cayenne & salt
- In a skillet, sauté corn kernels, onion and jalapenos over medium heat until onion is tender. Season will salt & pepper and cilantro.
- In a medium bowl, whisk together remaining ingredients. Add in corn mixture and stir to combine. Line a shallow baking sheet with parchment paper. Spoon out fritter sized portions of corn mixture onto baking sheet. Refrigerate for 15 minutes.
- Heat 1-inch of oil in skillet, pan fry fritters in small batches, turning over when golden brown. Remove and drain on paper towels.
- Combine all ingredients in a blender or food processor. Blend until well combined.





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These fritters look amazing, Libby! And that avocado ranch dipping sauce? HEAVEN! pinning :)
xo Cindy. Thank you for sharing the love.