Corn Fritters with Avocado Salsa

Ingredients

• 8 ears of corn, kernels taken off the cob (about 3½ generous cups total). You can also use frozen corn.
• 1 bunch of scallions, about 6-8, diced. Use only the dark green part in the fritters. Reserve the white part if you’re making the tomato salsa.
• 1 bell pepper, diced, you pick the color
• A handful Thai basil, chopped. You can also use cilantro or regular basil
• 1-2 small Thai chili peppers, diced or you can use all or part of a jalapeno pepper.
• 1 inch piece of ginger grated. I use a microplane zester to grate it. (optional)
• ½ cup of finely shredded unsweetened coconut
• 2 large eggs
• 1 – ½ cups of self rising flour
• ½ cup of coconut milk beverage or regular low fat milk or other non-dairy milk of your choice
• Oil for cooking. I use coconut.
• Sea salt to taste
• For serving: lots of lime wedges and tomato-avocado salsa (recipe below)

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