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Southwest Skillet Corn Fritters {with Avocado Ranch Dip}

Libby with Lemony Thyme
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Servings 4

Ingredients
  

For fritters...

  • 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
  • 1/4 cup flour
  • 1/4 cup corn meal
  • 1/2 tsp. baking powder
  • 1/4 tsp. cumin
  • 1/4 tsp. chili powder
  • pinch cayenne & salt
  • 1/4 cup buttermilk or milk
  • 1 egg
  • 1 Tbl sugar
  • oil for pan frying

For avocado ranch dip...

  • 1 avocado
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tsp. white vinegar
  • 1 tsp. sugar
  • 1/2 tsp. chili powder
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic powder
  • dash cayenne & salt

Instructions
 

For fritters...

  • 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.

For avocado ranch dip...

  • Combine all ingredients in a blender or food processor. Blend until well combined.