Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.

In a large bowl combine the corn kernels, diced jalapeno, bell pepper, cilantro and green onion. Set aside.

In a separate larger bowl, whisk together the large egg and add the garbanzo bean flour, milk, ground cumin, ground coriander, salt and pepper. Continue to whisk until fully combined. Add the crumbled goat cheese and corn mixture and gently stir to combine.

In a large skillet heat 2-3 tablespoons of olive over medium heat. Add a spoonful of batter (approximately 2 tablespoons) to the skillet and fry until brown and crisp, approximately 2-3 minutes per side (I was able to fit 3 fritters to my skillet, with each round. Do not crowd the pan!).

Transfer each batch of cooked fritters to a surface lined with paper towels and allow them to drain before transferring to lined baking sheet to keep warm in the oven.

Repeat until all the batter is gone.

As the fritters are cooking, prepare the cherry and tomato salsa- in a large bowl, toss the halved tomatoes and cherries with fresh lime juice, chopped chives, salt and pepper.

Serve fritters with a large scoop of prepared cherry and tomato salsa and chopped avocado, if desired