I love these little suckers!  They are crispy on the outside but slightly soft on the inside and with a huge scoop of avocado cream and that salty queso fresco this appetizer is a little piece of heaven.  I was trying to come up with something to make for the blogger potluck that was gluten free because I knew Alta from Tasty Eats at Home was going to be there and I wanted her to be able eat my offering.  I also wasn’t sure if any of the girls were vegetarian so I wanted my dish to be safe but exciting for everyone.  I haven’t made these fritters in a long time and I knew they would fit the bill so I was excited to bring back this old favorite of mine.  I had so much fun on Saturday hanging out with the Dallas Blogger’s and it was amazing to meet all of those wonderfully talented people.  I was so stuffed and happy I went home and took a nap!  A Perfect Saturday!

Corn Fritters:

2 cups masa harina flour

1/2 cup grated parmesan

1 tsp salt

2 cups lukewarm water

1/2 cup milk

3 tbs olive oil plus more for frying

1 small block of queso fresco

2 cloves garlic minced

3/4  cup frozen corn

In a large bowl whisk together the masa harina, Parmesan and salt. In a larger bowl whisk together the water, milk, 3 tbs of olive oil, garlic and frozen corn.  Slowly stir the flour mixture into the milk mixture. Knead the mixture together for a few minutes.  Heat about 2″ of olive oil in a large skillet.  It is very important that the oil gets hot before you place the fritters in the pan.  The cooler the oil is the longer the fritters will take to cook, which means they will absorb more oil and have even more calories in them! Test out the oil by placing a tiny dollop of the batter in the oil. If it crackles and gets noisy the oil is probably ready.  In-between each batch allow the oil to heat back up before placing another round in the pan.  Roll the dough into 2″ balls and flatten them out slightly like a pancake.  Prepare as many as possible and place them in the oil at basically the same time. This way they are cooking for the same amount of time.  Allow the fritters to cook for about 6-8 minutes on each side.  Set them on a paper towel once you pull them out of the oil to help absorb some of the excess.  Sprinkle the queso fresco on each fritter and serve warm.

Avocado Crema:

2 whole avocados skinned, pitted and diced

the juice of one whole lemon

1/2 cup of half and half

2 tbs cilantro

1 tsp garlic

salt and pepper to taste.

Combine all of the ingredients in a small food processor and blend until creamy.  Serve it in a pretty bowl with a small amount of crumbled queso fresco.

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