Directions

1. In a food processor, pulse onion pieces and cilantro three or four times until chopped. Add egg and corn and pulse a few times until blended but not smooth, leaving some corn kernels intact. Pour into a medium bowl.

2. Stir in hot honey. Add flour, cornmeal, baking powder, salt, cumin, coriander, and pepper. Stir to combine.

3. In a large skillet, heat about ⅛ inch of oil over medium-high heat. Line a plate with two paper towels and set aside.

4. To test if oil is hot, add a drop of batter to oil. It should sizzle immediately. Cooking in batches to avoid overcrowding, spoon about 2 tablespoons of batter into oil, flattening slightly and spacing them about 1 inch apart. Repeat with more fritters. Cook for 1½ to 2 minutes per side, until golden brown and cooked through. Transfer to prepared plate. Repeat until batter is gone, adding more oil to skillet as necessary.

5. Top fritters with avocado slices and season with salt. Sprinkle chopped scallions over top and drizzle with hot honey. Serve immediately.