Crispy Corn Cakes with Two Sauces

Description
Contributed by Catsrecipes Y-Group
 * Makes 36 corn cakes and ¾ cup each of the sauces

Ingredients

 * 1¾ cups corn kernels
 * ¼ cup milk
 * 2 scallions, coarsely chopped
 * 1 cup ricotta cheese
 * 2 large eggs
 * 1 cup flour
 * ¼ cup cornmeal
 * 1½ tsp baking powder
 * ½ tsp salt
 * ½ tsp pepper
 * cooking spray

Avocado sauce

 * 1 large avocado
 * 1 tbsp mayonnaise
 * 1 tbsp lime juice
 * ¼ tsp salt
 * ¼ tsp pepper

Roasted red pepper sauce

 * 1 large roasted red bell pepper, seeded
 * 1 slice white bread, crusts removed, torn in small pieces
 * 1 tbsp mayonnaise
 * ¼ tsp salt
 * ¼ tsp pepper

Directions

 * 1) Puree ¾ cup corn and milk in food processor until smooth, add scallions and pulse until finely chopped.
 * 2) Add ricotta and next 6 ingredients, pulse until combined.
 * 3) Transfer batter to a bowl, stir in remaining corn.
 * 4) Heat oven to 225°F.
 * 5) Place a baking sheet in oven.
 * 6) Coat 2 skillets with cooking spray and heat.
 * 7) Drop teaspoonfuls of batter into the hot skillets.
 * 8) Cook 2½ minutes per side or until puffed and golden.
 * 9) Transfer to oven to keep warm while making remaining corn cakes.
 * 10) To serve, arrange warm fritters on a platter and serve with sauces.

Avocado sauce

 * 1) Scoop the flesh of the avocado into a bowl, mash until smooth.
 * 2) Stir in mayonnaise, lime juice, salt and pepper.
 * 3) Cover and refrigerate 4 hours before serving with corn cakes.

Roasted red pepper sauce

 * 1) Purée roasted red bell pepper, bread, mayonnaise, salt and pepper in a blender until smooth.
 * 2) Cover and refrigerate 4 hours before serving with corn cakes.