Corn Jalapeno Fritters

2 cups fresh corn kernels

2 large eggs, beaten to blend

¼ cup all-purpose flour

2 tbsp finely grated Parmesan

½ teaspoon sea salt, plus more

1 scallion, thinly sliced

½ jalapeño, seeded, finely chopped

2 tbsp avocado oil

Sour cream and lime wedges (for serving)

Pulse eggs, flour, Parmesan, and ½ tsp. sea salt in a food processor to combine. Add corn, scallion, and jalapeño; pulse 2–3 times.

Heat oil in a large nonstick skillet over medium heat. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with sour cream and lime wedges.

Serve & enjoy!

GF V

Yield: 4 servings