recipeWEDNESDAY: Corn and Goat Cheese Fritters

Corn and Goat Cheddar Fritters

2 tbsp. olive oil
1 red bell pepper, finely chopped
1c organic corn kernels
2/3c cornmeal
3tbs oat flour
1/8 tsp. baking soda
1/2c heavy cream with 1tbsp vinegar
1 egg
1c shredded goat cheddar cheese
5-6 fresh basil leaves, chopped
1 avocado, sliced
sea salt and pepper, to taste


Heat 1tbsp of olive oil in a frying pan, then sauté bell peppers. Once pepper softens, add corn and cook for about 3 minutes. Allow mixture to cool. In a medium bowl, combine the cornmeal, flour, baking soda, and seasoning. In a small bowl, combine the cream plus vinegar and egg, blend well. Add  wet and dry ingredients, and stir until just combined. Then fold in the vegetables, cheese, and chopped basil. Heat remaining olive oil over medium heat, begin cooking fritters as you would pancakes. Cooking thoroughly on each side for about 2 minutes, or until slightly browned. Serve immediately with sliced avocado on top.