Corn Fritters With Tomato and Avocado Salsa

³ Description

The Savory Southern Treat made Clean with Brown Rice Flour and Coconut Milk.

² Ingredients

•  1 large ear (7-3/4" to 9" long) Corn
•  1 pepper Jalapeno Peppers
•  1/4 small Red Onions
•  1/3 serving (serving = 1 cup) So Delicious Coconut Milk Unsweetened
•  1 serving (serving = 3 tbsp) All Whites 100% Liquid Egg Whites
•  1 serving (serving = 1/4 tsp) Diamond Crystal Kosher Salt
•  1/4 tsp Black Pepper
•  1 serving (serving = 1/4 cup) Bob's Red Mill Brown Rice Flour
•  1 tablespoon Extra Virgin Olive Oil
•  1 medium whole (2-3/5" dia) Tomatoes
•  1/2 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Green Peppers
•  1/2 fruit without skin and seeds California Avocados
•  1/2 Juice of 1 lime (2" dia) Fresh Lime Juice

q Directions

Preheat oven to 400 degrees. Place corn in a shallow pan. Drizzle with Olive Oil and sprinkle with salt and pepper. Roast for 25-30 minutes or until it starts to brown. Turn occasionally.
While the corn is roasting gather and chop all of your veggies.
For the Salsa, add all ingredients (tomatoes, green pepper, avocado, lime juice, 1/4 of a red onion, 1/2t salt, 1/4t pepepr) to a bowl. Mix thoroughly. Keep covered and refrigerated until ready to use.
For the Fritters, remove the corn from the oven and let cool (I stick it in the freezer for a few minutes). Once cooled, cut the kernels off the cob. Add all of the (remaining) fritter ingredients except for the brown rice flour to a bowl. Combine well. Add the flour and mix. Heat a skillet on med/med-high. Add a few drops of olive oil to coat the bottom. Drop the fritter mix by spoonfuls into the hot pan. After a few minutes they will release from the pan and will be brown around the edges. They are now ready to flip. Continue cooking on the other side for a few minutes. Remove from the skillet and serve immediately!