I am in no way responsible for the name of this recipe -- blame it on my husband. It was his idea. Avocritters is short for Avcado Fritters. He also recommended Frittercados. Take your pick which name you would like to use. These are a sort of fritter, hush puppy, guacamole combo. They're straight up delicious and a wonderful combination. You can add or subtract the stir ins at will. In my opinion, that makes 'em even more awesome.
Some things you might not know about avocados:
1. They're a fruit, although we use them as a vegetable. You probably know this already, but it's good to know if you didn't.
2. Avocados mature on the tree, but don't ripen until they're picked. They can stay on the tree for over a year without going bad. The tree acts like a natural preservative. That's cool.
3. All avocados are picked by hand. All those extra labor costs are why they're so expensive.
4. All Haas avocados can be traced back to the same avocado tree, which was patented by the man who grew said tree in his backyard.
5. The name avocado is derived, at least in part, from the Spanish word for testicle. Try not to turn that into a mental image, please.
6. Avocados contain more fiber than any other vegetable, have no cholesterol, lower bad cholesterol, and are super duper anti aging snacks. I should definitely eat more of them.
makes about 24 critters or fritters
Print me, Please!!!
oil for frying
1 cup flour
1/2 cup yellow cornmeal
1 tsp baking powder
1 tsp salt
1 tsp sugar
3/4 cup milk
1 Tbsp vegetable oil
2 Tbsp feinly chopped cilantro
12 oz can whole kernel corn, drained
1/2 cup finely chopped red onion
6 oz finely shredded cheddar cheese
1 avocado, roughly chopped
Heat the oil in a heavy deep skillet to about 350°. You want the oil to be about 3/4" deep.
In a medium bowl, combine the flour, cornmeal, baking powder, salt, and sugar. Add the egg, milk, 1 Tbsp oil, corn, onion, and cheese; stir to combine. Very gently fold in the avocado chunks, being careful not to mash the avocado up too much.
Drop the batter by large spoonfuls into the hot oil, forming patties that are about 2" across. Fry until golden, 3-4 minutes per side. Drain on a paper towel lined plate. Season with a dash of salt immediately upon taking them out of the oil. Serve hot or warm.