Chipotle Corn Prawn Fritters With Avocado Purée Recipes

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CHIPOTLE, CORN & PRAWN FRITTERS WITH AVOCADO PURéE



Chipotle, corn & prawn fritters with avocado purée image

Make these moreish fritters as a starter or light main course, with a delicious avocado purée - you can also serve them with guacamole or chipotle aioli

Provided by Diana Henry

Categories     Dinner, Lunch, Side dish, Starter

Time 40m

Yield Makes 12 fritters (serves 4 as a light main, 6 as a starter)

Number Of Ingredients 19

50g fine cornmeal or polenta
50g plain flour
225g sweetcorn , from a can or frozen (drained if from a can)
3 large eggs
75ml milk
40g butter , melted and cooled
1 tsp baking powder
3 tsp chipotle paste or chipotle powder
1 red chilli , halved, deseeded and chopped
2 spring onions , finely chopped
300g raw shelled king prawns , roughly chopped
sunflower oil , for frying
soured cream and lime wedges, to serve
2 ripe avocados
2 limes , juiced
1 garlic clove , grated to a purée
1 tbsp extra virgin olive oil
¼ tbsp sherry vinegar
2 tbsp finely chopped coriander

Steps:

  • Prepare the avocado just before you want to cook the cakes, as it discolours if it sits too long. Halve and stone the avocados and scoop out the flesh. Mash with all the other ingredients until smooth. Taste for seasoning (you may want to add a little more vinegar). Cover and set aside.
  • For the fritters, put the cornmeal, flour, half the sweetcorn, the eggs, milk, butter and baking powder in a food processor and, using the pulse button, blitz together. Season and stir in the rest of the corn, the chipotle paste, chilli, spring onions and the prawns by hand.
  • Heat some oil in a large frying pan and, once it is hot but not smoking, spoon dollops of the corn-cake batter into the pan. You are aiming to make cakes about 10cm in diameter. If you use a large pan, you should be able to cook four fritters at the same time. When each cake has set underneath and you can see bubbles on the surface, flip it over and cook until golden. Lift each cake out onto a double layer of kitchen paper. You can keep the cakes warm on a baking sheet (in a single layer) in a low oven while you cook the rest. Add more oil as you need it. Serve the cakes with the avocado purée, some soured cream and wedges of lime.

Nutrition Facts : Calories 576 calories, Fat 38 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1.2 milligram of sodium

CORN CAKES WITH CRAB AND SMOKY AVOCADO YOGURT



Corn Cakes with Crab and Smoky Avocado Yogurt image

Provided by Bobby Flay

Categories     appetizer

Time 1h50m

Yield 16 corn cakes

Number Of Ingredients 18

2 ripe avocados, diced
1 cup Greek yogurt (2 percent)
1/2 cup fresh cilantro leaves
2 teaspoons chipotle in adobo puree (see Cook's Note)
Juice of 1/2 lime
Kosher salt and pepper
1 cup whole milk
4 tablespoons unsalted butter, diced, plus more for cooking the corn cakes
1 tablespoon clover honey
1 1/2 cups corn flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne powder
2 large eggs, separated
2 cups fresh or frozen corn kernels
1 large egg white
8 ounces jumbo lump crab meat
Microgreens, for garnish

Steps:

  • For the avocado yogurt: Put the avocados, yogurt, cilantro, chipotle puree, lime juice and some salt and pepper in a blender. Blend until smooth. Cover and refrigerate for at least 30 minutes and up to 4 hours to let the flavors meld.
  • For the corn cakes: Combine the milk, butter and honey in a small saucepan. Bring to a simmer over low heat and cook until butter has melted. Remove from the heat and let cool for 5 minutes.
  • Meanwhile, whisk together the corn flour, baking powder, salt and cayenne in a large bowl.
  • Whisk the egg yolks in a bowl until smooth. Add the cooled milk mixture and mix until smooth, then stir in the corn. Stir the wet mixture into the dry mixture until a batter just comes together. In a clean, dry bowl, beat the 3 egg whites until stiff (they should hold their shape), then fold them completely into the corn mixture.
  • Heat some butter in a cast-iron skillet over medium heat until almost smoking. Working in batches, make the cakes with 2 tablespoons of batter each, leaving a few inches of space between them as they spread quite a bit. Cook until browned on the bottom and starting to bubble around the edges, about 2 minutes. Flip the corn cakes with a spatula and cook until lightly browned on the reverse side, about 1 minute. Remove to a baking rack to drain.
  • To assemble: Top each corn cake with a dollop of avocado yogurt, a few pieces of crab and some microgreens.

ALLIGATOR CLAWS (AVOCADO FRITTERS) WITH CHIPOTLE-LIME DIP



Alligator Claws (Avocado Fritters) With Chipotle-Lime Dip image

A translucent golden-brown crust allows the green of the avocado to be seen. The crispy exterior is a counterpoint to the unctuous interior. These are a signature dish for me, and the one I most often get requests to make (although my seafood and ricotta stuffed buckwheat pancakes run a close second). These fritters came about ten years ago when I was shopping for a dinner I was making for a friend who is a CIA-trained chef. I was in a vegetable market and saw these gorgeous avocados that I just KNEW would be ripe in the next two days. I tried to think of what I could do with them since a) everyone serves cold avocado, and b) I really am not fond of guacamole. As I tried to think of what I could make with them that was hot, the work 'fritters' jumped into my head. Having never made a fritter before, I was a little surprised to have that thought; but having never known when a vegetable was going to be ripe before I figured I was on a roll and decided to go for it. To serve with my never-before-tried-fritters, I decided to make a crème fraîche-lime-cayenne dipping sauce. So I made fresh crème fraîche, and used it as a base not only for this dip, but for a Tia Maria sauce to go with the flourless chocolate cake I made for dessert (another never-before made item, but with the recipe from Cook's Illustrated it was the only thing I wasn't making up as I went along). The result of the fritters was that I got to taste the test fritter, then had to dive across the couch before the last one was devoured in order to have a second. The one evolution in the recipe is the change from cayenne to chipotle in the dip. I like the smokiness, and it gives a rough edge to something very smooth - I am all about contrast. Feel free to use whatever chile or combination thereof that you like best. This dip is easy and stands on it's own at a party for anything you want to dip into it. I have also made it with vegan sour cream with great results. The name Alligator Claws comes from an alternate name for the avocado: the alligator pear, as well as the fact that the wedges of avocado look like claws. (For those not familiar with the name Alligator Pear, it derives from both the tough, textured exterior - reminiscent of an alligator's hide, and the fact that you really can't eat one until it softens - just like a pear.) Alligator Claws are also a great name to call them if you have kids who either won't eat anything that sounds weird and you want to keep them to yourself, or - if you want your kids to eat them - if you have kids who'll only eat things that will gross other people out. If you are preparing these for kids (and I recommend you do whatever name you choose to call them), protect their palates and tone down the heat of the sauce. Maybe skip the chiles altogether and put in just a hint of finely ground pepper (white pepper won't look like black specks throughout the dip - I'm normally not that fussy, but it's something kids will notice). Allow half an avocado per person. This is so rich that more is too much. Note: You can easily cut the recipe in half, all the batter is is a one-to-one mix of flour & water (someone has suggested trying tempura batter which comes in a mix at many supermarkets - I tend to be a from-scratch kind of guy. Or do I just mean itchy?). Enjoy. -- Text by Michael David Winter, aka The Poker Roach

Provided by Poker Roach

Categories     Lunch/Snacks

Time 45m

Yield 16 wedges, 4 serving(s)

Number Of Ingredients 9

1 cup sour cream or 1 cup vegan sour cream
1 lime, zest of
1/2 lime, juice of
ground chipotle chile pepper
1/3 cup flour
1/3 cup water
2 ripe Hass avocadoes (soft but still firm)
3 -4 tablespoons olive oil (for frying)
salt

Steps:

  • DIP:.
  • Put the crème fraîche (or other option) into a medium-sized mixing bowl.
  • Zest the lime finely and mix the zest into the crème fraîche.
  • Roll the lime on your counter, placing enough pressure to soften the pulp inside without breaking the lime's skin.
  • Cut the lime in half and squeeze the juice from one half, reserving the other half for another use.
  • While stirring, slowly add the juice to the crème fraîche until you get a consistency just the runny side of mayonnaise.
  • Add a couple of pinches of ground chipotle, stir in and taste, repeating until you have both a heat and smokiness you like. If you are making this a day or two ahead of time, stop adding the chile when you are just shy of how strong you think you'd like it to be. It will get stronger overnight.
  • FRITTERS:.
  • Mix the flour & water in a medium-sized bowl until absolutely smooth.
  • Put a heavy-weight frying pan on the stove on medium heat and put a paper towel lined plate nearby.
  • Halve an avocado from top to bottom. Twist to remove section from pit, then remove the pit from the other half. Cut each half into four wedges and remove the skin.
  • Add oil to the pan.
  • Dip each section of avocado into the batter, leaving only a very thin layer of batter on each, and add the wedges to the pan one at a time as you batter them. By the lime the last is in, it will be time to turn the first. Cook each side until golden brown (you will need to turn them to cook on three sides - tongs or a spatula & fork work best).
  • When done, place each fritter on the towel-lined plate to remove excess oil.
  • Sprinkle a little salt over the fritters, plate and serve hot with dipping sauce.

Nutrition Facts : Calories 478.3, Fat 45.6, SaturatedFat 17, Cholesterol 81.5, Sodium 30.4, Carbohydrate 17.5, Fiber 6.2, Sugar 0.4, Protein 4

SCALLOP AND SHRIMP FRITTERS WITH CHIPOTLE MAYONNAISE



Scallop and Shrimp Fritters with Chipotle Mayonnaise image

Categories     Shellfish     Fry     Summer     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 15

For chipotle mayonnaise
1/2 cup mayonnaise
1 tablespoon finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce (from can)
1/4 teaspoon fresh lemon juice
For fritters
1/2 lb sea scallops, tough muscle removed from side of each if necessary
1 large egg white
1 tablespoon chopped shallot
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup chilled heavy cream
1/2 lb shrimp in shell, peeled, deveined, and cut into 1/4-inch pieces
1 cup plain fine dry bread crumbs
About 1/2 cup vegetable oil
Accompaniment: lemon wedges

Steps:

  • Make chipotle mayonnaise:
  • Stir together mayonnaise, chiles, adobo sauce, and lemon juice in a small bowl, then season with salt.
  • Make fritters:
  • Purée scallops, egg white, shallot, salt, and pepper in a food processor. Add cream and pulse until just combined. Transfer mixture to a bowl and stir in shrimp. Chill, covered, 10 minutes.
  • Put bread crumbs in a pie plate. Drop 6 (2-tablespoon) mounds of scallop mixture onto crumbs, then gently coat with crumbs and shape mounds into 3-inch patties. Transfer as coated to a wax-paper-lined tray. Make 6 more patties in same manner with remaining scallop mixture and crumbs.
  • Heat 1/4 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry patties in 2 batches, turning once, until golden and firm to the touch, about 4 minutes total. Drain on paper towels.
  • Serve fritters with chipotle mayonnaise.

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