Ingredients
The following ingredients have 6 Servings
- 2 cups corn defrosted if frozen
- ½ cup flour or corn flour or rice flour
- 1 egg
- ½ cup shredded cheddar cheese
- 2 ounces cream cheese at room temperature
- 1 serrano chile finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 2 green onions chopped
- 1 handful cilantro chopped
- ½ teaspoon salt
- Pretzel Buns
- Butter or oil for smearing on the buns
- 1 tablespoon oil
- Avocado
- Pinch salt
- Chopped cilantro
- Easy Enchilada Sauce
Instruction
- Mix the corn fritter ingredients (frozen corn through salt) in a large bowl. Set aside.
- Cut your Pretzel Buns in half. Give the insides of the buns a light smear of butter or oil, and in a hot skillet, toast the buttered side until golden brown.
- Heat 1 tablespoon oil in a pan over medium heat, form corn fritter batter into 6 patties and cook until golden brown on both sides, about 2-4 minutes per side.
- Place the corn fritters on the toasted Pretzel Buns.
- In a small bowl, smash some avocado with a little salt and chopped cilantro, and top the Corn Fritter with some avocado.
- Next, drizzle with some Easy Enchilada Sauce. Top with the top of the Pretzel Bun.