Crispy Corn Cakes with Two Sauces

CRISPY CORN CAKES WITH 2 SAUCES

1 3/4 cups corn kernels 1/4 cup milk 2 scallions, coarsely chopped 1 cup ricotta cheese 2 large eggs 1 cup flour 1/4 cup cornmeal 1 1/2 tsp baking powder 1/2 tsp each salt and pepper Cooking Spray RECIPES FOR SAUCES FOLLOWS BELOW

Puree 3/4 cup corn and milk in food processor until smooth, add scallions and pulse until finely chopped. Add ricotta and next 6 ingredients, pulse until combined. Transfer batter to a bowl, stir in remaining corn.

Heat oven to 225 degrees.* Place a baking sheet in oven. Coat 2 skillets with cooking spray and heat. Drop teaspoonfuls of batter into the hot skillets. Cook 2 1/2 min. per side or until puffed and golden. Transfer to oven to keep warm while making remaining corn cakes.

To Serve, arrange warm fritters on a platter and serve with Sauces. MAKES 36 CORN CAKES.* AVOCADO SAUCE---Scoop the flesh of 1 large avocado into a bowl, mash until smooth. Stir in 1 tbs mayonnaise, 1 tbs lime juice, 1/4 tsp each salt and pepper. Cover and refrigerate 4 hours before serving with corn cakes. MAKES 3/4 CUP.* ROASTED RED PEPPER SAUCE---Puree 1 large roasted red bell pepper, seeded, 1 slice white bread, crusts removed, torn in small pieces, 1 tbs mayonnaise, 1/4 tsp each salt and pepper in a blender until smooth. Cover and refrigerate 4 hours before serving with corn cakes. MAKES 3/4 CUP.*

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 * Catsrecipes Y-Group