Scallion Corn Fritters with Rhubarb Avocado Salsa

Well, well, well, rhubarb. Look at you-getting all fancy in a recipe for something OTHER than rhubarb pie.

I’ve actually been completely obsessed with juicing rhubarb lately (if you haven;t done it, try it!), and have been seeing it readily stocked at my local Whole Foods. But beyond juicing and pies, I have yet to find rhubarb useful in any recipes.

That was, until I came across this recipe on one of my favorite vegan foodie sites, A Profound Hatred of Meat.

Aside from totally loving her blog name, I have found some of the most creative and unique recipes on her site. They’re always beautifully crafted and she’s really got some fancy-pants dishes. Bit of blogger envy over here!

Anyways, I’ve been seeing mountains of fresh, NON-GMO, organic corn at our local CSA and have been dreaming about corn recipes up until now. Now that our farm is teeming with fresh veggies, I decided to finally make some corn fritters of my own, and use this absolutely amazing rhubarb avocado salsa from A Profound Hatred of Meat. Her recipe for the fritters is great too, but I wanted something a little different and didn’t want to completely steal her lovely creation. The salsa really makes the entire dish so incredibly delicious and I felt like I was at a five star gourmet restaurant while I enjoyed the first batch…even though I was sitting in my pajamas watching “Girl Code” on my couch. (Side note: watch “Girl Code” is you don’t already!)

FRITTERS

2 cups fresh or frozen organic corn (thawed if frozen)

1/2 cup organic cornmeal

1/2 cup organic all purpose flour

1/2 cup almond milk

1 bunch scallions, chopped

1 jalapeno, chopped (optional)

1 tbsp baking powder

1 tsp apple cider vinegar

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp ground coriander

RHUBARB AVOCADO SALSA

2 stalks rhubarb, chopped

1 small red onion, chopped

1 cup fresh cilantro, chopped

1-2 avocados, chopped

1 tbsp olive oil

• Preheat oven to 350 degrees
• For the salsa, saute onion and rhubarb in olive oil over medium heat in a saucepan for about 8 minutes and then remove from heat
• For the fritters, mix all ingredients together until a sticky batter is formed and scoop onto parchment paper (dust with cornmeal first to prevent sticking)
• Bake at 350 degrees for 25 minutes, turning halfway through
• Once cooked, toss salsa with cilantro and avocado and pour over fritters