Corn Fritters & Roasted Red Pepper Sauce

1¾ cup fresh corn kernels
¼ cup milk
2 scallions, coarsely chopped
1 C ricotta cheese
2 large eggs
1 C flour
¼ C cornmeal
1½ tsp baking powder
½ tsp salt
½ tsp pepper
4 tbsp oil

In a food processor, purée ¾ cup of the corn kernels and milk until smooth; add scallions and pulse until finely chopped. Add ricotta, eggs, flour, cornmeal, baking powder, salt, and pepper; pulse until combined. Transfer batter to a bowl; stir in the remaining 1 cup corn kernels.

Heat oven to 225°; place a large baking sheet in oven. Heat 1 tablespoon oil in a skillet. Drop corn batter by heaping tablespoonfuls into the hot skillet. Cook 2 1/2 minutes per side, until puffed and golden. Transfer to oven to keep warm while making remaining corn cakes.

Serve warm, with Roasted Red Pepper Sauce (or Avacado Sauce*)

Roasted Red Pepper Sauce
1 lg roasted red bell pepper, (either fresh or from a jar), peeled and seeded
1 slice white bread, crusts removed, torn into small pieces
1 Tbls mayonnaise
¼ tsp salt
¼ tsp pepper

Purée bell pepper, bread, mayonnaise, salt, and pepper in a blender until smooth. Pour into a small bowl. Cover and refrigerate up to 4 hours before serving. Serve with corn fritters. I didn't have any bread, so I substituted bread crumbs; worked fine. :)

The original recipe also had an avacado sauce option. I don't do avacados, so I never saved that part of it. Improvise...avacado, lime juice, mayonnaise, salt & pepper...a guacamole type thing.