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  Summer Fritters



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1 cup each finely diced firm avocado, jicama, zucchini, smoked cheese (I used Bruder Basil)
1/2 cup each minced shallot or red onion and julienned smoked dried tomatoes
3 eggs, beaten well
1 cup cornmeal
olive oil
1 lime, cut into wedges

Combine all veggies and cheese with beaten eggs. Stir in cornmeal to make a batter.
Heat heavy cast iron skillet, add oil and wait until it almost smokes to add batter.
Shape fritter batter with hands into small patties and fry until golden.
Flip carefully and cook on second side until done.
Place on paper towel lined pan in 200 degree oven.
Serve hot with lime wedges and hot sauce.

Copyright © 2015 Stefanie Samara Hamblen