Ingrdients:
For the corn fritters:
4 tablespoons finely chopped onion
2 egg yolks
1 cup fresh or canned corn kernels
2 tablespoons melted butter
1/4 cup whole wheat pastry flour
1/4 cup corn flour (or corn meal)
1/2 cup unbleached flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cayenne pepper
4 egg whites
safflower oil to fry in
For the relish:
1 large tomato, cored and chopped
1 tablespoon minced fresh basil
1 clove garlic, minced
Juice of half a lime (about 2 tablespoons)
1 1/2 teaspoon olive oil
1 1/2 teaspoon white wine vinegar
coarse salt and freshly ground pepper
1 ripe avocado, pitted and diced
Mix the onion with the egg yolk, corn and butter. Combine the flour, salt, baking powder and cayenne. Add the flour mixture to the bowl and mix well. Beat the egg whites until stiff. Stir a quarter of the egg whites into the corn mixture to loosen the batter. Fold in the remaining whites.
To make the salsa, combine all of the ingredients except the avocado in a medium bowl and mix well to combine. Cover and refrigerate until ready to serve. Just before serving, mix in the avocado.
Place a large skillet over medium heat. Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot. Scoop the batter into the skillet a heaping tablespoon (I used 2 tablespoons) at a time, cooking the fritters in batches of 4 or 5 so that they are not touching. Fry 1-2 minutes per side, until golden brown. Transfer the cooked cakes to wire rack and repeat with the remaining batter.
Serve immediately topped with the relish. Enjoy!
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