2 C. self-rising flour
1¾ C. cornmeal
2 tsp. baking powder
2 tsp. salt
4 eggs
1 C. milk
6 oz. cheddar cheese, diced
1 C. roasted corn kernels (I just grilled mine)
½ C. red bell pepper, diced
½ C. sweet onion, diced
2 jalapeno peppers, seeded and diced (more or less to taste)
4 tsp. cilantro, chopped (more or less to taste)
2 avocados, diced

2 avocados, mashed
½ C. sour cream
¼ C. milk
1 tsp. cilantro, chopped
salt and pepper to taste

Pour 2″ of vegetable oil into a deep fryer or a heavy skillet and heat to 350º. In a large bowl combine flour, cornmeal, baking powder and salt. Stir to combine. Add eggs, milk, cheese, corn, onion, peppers and cilantro. Stir to incorporate. Gently fold in avocados. Scoop batter into heaping tsp. and gently drop into oil. They are done cooking when golden brown. Drain on paper towels and keep warm in a 200º oven. Prepare dipping sauce by mixing all ingredients in a bowl. If you want a smooth consistency, give it a whirl for two minutes in a blender or food processor.