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1
Corn Cakes: Puree 3/4 cup of the corn kernels and milk in a food processor until smooth; add scallions and pulse until finely chopped.
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2
Add ricotta, eggs, flour, cornmeal, baking powder, salt, and pepper; pulse until combined.
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3
Transfer batter to a bowl; stir in the remaining 1 cup corn kernels.
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4
Heat oven to 225 degrees F; place a large baking sheet in oven.
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5
Coat 2 large nonstick skillets with cooking spray and heat over medium heat (or heat 2 tbsp oil in each skillet).
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6
Drop teaspoonfuls of the batter into the hot skillets.
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7
Cook 2 1/2 minutes per side, until puffed and golden.
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8
Transfer to oven to keep warm while making remaining corn cakes.
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9
To serve, arrange warm fritters on a platter and serve with Avocado Sauce and Roasted Red Pepper Sauce.
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10
Avocado Sauce: Scoop avocado flesh with a spoon into a small bowl; mash well until smooth.
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11
Stir in mayonnaise, lime juice, salt, and pepper.
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12
Cover and refrigerate up to 4 hours before serving.
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13
Serve with corn cakes.Prep time: 5 minutes Cooking time: 0 Makes 3/4 cup
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14
Roasted Red Pepper Sauce: Puree bell pepper, bread, mayonnaise, salt, and pepper in a blender until smooth.
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15
Pour into a small bowl.
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16
Cover and refrigerate up to 4 hours before serving.
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17
Serve with corn cakes.Prep time: 5 minutes Cooking time: 0 Makes 3/4 cup
