Corn Fritters with Avocado Purée and Tomato

• Pre heat fryer to 350°F. Turn on the oven to very low – just to keep the fritters warm.
• Place 2 cups of corn kernels in a bowl and with a stick blender puree.
• Using a spatula stir in remaining corn, onion, eggs, cilantro, salt and pepper, flour, masa harina and baking powder until just combined.
• When the oil is hot, place 2 heaped tablespoons of mixture per fritter into the fryer and cook in batches for 2 to 2 ½ minutes rotating to evenly brown, or until golden.
• Transfer to a baking tray and keep warm in the oven while you are making the rest of the fritters.

• Combine the above ingredients in a bowl and stir to combine.

• Combine in bowl mixing well, allow to sit for 20 minutes then strain off juices.

On a plate or platter, spread a generous amount of Avocado Puree. Place the Corn Fritters on top. Garnish with a spoonful of Tomato Mixture. Serve immediately with a chilled glass of Chardonnay.