Smoky Chipotle Corn Fritters with Avocado Crema

Instructions

1. 1

   In a large bowl, combine the corn kernels, flour, baking powder, salt, and black pepper.

   ~2 min
2. 2

   Add the chopped chipotle peppers with adobo sauce and lime juice to the bowl. Stir to combine.

   ~1 min
3. 3

   In a separate medium bowl, whisk together the egg and milk.

   ~1 min
4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

   ~2 min
5. 5

   Heat vegetable oil in a large frying pan over medium-high heat.

   ~5 min
6. 6

   Carefully drop spoonfuls of the batter into the hot oil, about 2-3 tablespoons per fritter. Fry in batches, being careful not to overcrowd the pan.

   ~6 min
7. 7

   Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

   ~10 min
8. 8

   While the fritters are frying, prepare the avocado crema. In a blender, combine the ripe avocado, chopped cilantro, sour cream, and garlic powder. Blend until smooth and creamy.

   ~5 min
9. 9

   Serve the hot fritters immediately with the avocado crema for dipping.

   ~1 min