Ingredients

The following ingredients have 4 Servings
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt and pepper
  • 1 tablespoon sriracha
  • 1/2 cup milk
  • 1 cup sweet yellow corn
  • 1 firm, (but ripe) avocado, pitted, peeled and diced
  • 1/3 cup fresh cilantro, chopped
  • 4-6 oz cotija cheese, crumbled
  • 1 jalapeño, seeded and minced
  • 2 green onions, finely chopped
  • Canola oil, for frying
  • 1/2 cup sriracha mayo, for dipping

Instruction

  • Add the flour, baking powder, chili powder, smoked paprika, salt, pepper, sriracha and milk to a bowl. Stir until combined. Fold in the corn, avocado, cilantro, cotija cheese, jalapeno and onions. It should be the consistency of a very thick pancake batter. If needed, add a tablespoon more of milk to thin it out.
  • Add oil to a large saucepan and heat over medium-high heat. When the oil is hot (325-375° F), add about 1-2 teaspoons of batter to the pan. Fry for 1-2 minutes or until golden brown. Remove with a slotted spoon and drain on a paper towel, then repeat with remaining batter.
  • Serve warm with a side of sriracha mayo for dipping.