Chipotle Corn Prawn Fritters With Avocado Purée Recipes

CORN CAKES WITH CRAB AND SMOKY AVOCADO YOGURT

Corn Cakes with Crab and Smoky Avocado Yogurt image

Provided by Bobby Flay

Time 1h50m

Yield 16 corn cakes

Number Of Ingredients 18

Ingredients

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

Ingredients

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

SWEETCORN FRITTERS WITH CHIPOTLE COD

Sweetcorn fritters with chipotle cod image

Rustle up some sweetcorn fritters to enjoy with cod in a spicy tomato sauce for a speedy midweek meal. It's ready in just 20 minutes

Provided by Esther Clark

Categories Dinner, Supper

Time 20m

Number Of Ingredients 11

Ingredients

3 large eggs
2 tbsp plain flour
200g can sweetcorn
3 spring onions , finely sliced
1 tbsp rapeseed oil
1 garlic clove , finely sliced
200g cherry tomatoes , halved
1-2 tbsp chipotle chilli sauce
1 lime , zested and juiced
2 skinless cod fillets
½ small bunch of coriander , chopped

Steps:

Beat the eggs and flour together until smooth. Stir through the corn, spring onion and some seasoning.
Heat half the oil in a medium non-stick frying pan. Pour in the batter and fry over a medium heat for 3 mins on each side until golden.
Heat the grill to high. Heat the remaining oil in a frying pan and cook the garlic and tomatoes for 5 mins. Stir through the chipotle and the lime juice and zest.
Meanwhile, cook the fish on a baking tray under the grill, set to medium-high and cook for 3-4 mins on each side.
Slice the corn fritter into four and divide between two plates. Sprinkle over the coriander and serve with the fish and chipotle tomatoes.

Nutrition Facts : Calories 409 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 43 grams protein, Sodium 0.9 milligram of sodium

CHIPOTLE SHRIMP AND CORN CHOWDER

Chipotle Shrimp and Corn Chowder image

This is one of the best soups I have ever tasted! It is a perfect blend of smoky and spicy. I always quadruple the recipe to feed a crowd. I got this from Cuisine at Home and it has become a favorite with my family and friends. Do yourself a favor and try this recipe!

Provided by MamaJ

Categories Chowders

Time 40m

Yield 5 1/2 cups, 4 serving(s)

Number Of Ingredients 15

Ingredients

2 slices thick sliced bacon, diced
1 cup onion, diced
1/2 cup celery, diced
1/2 teaspoon garlic, minced
2 tablespoons flour
1/4 cup sherry wine
2 cups chicken broth
1 1/2 cups frozen corn kernels
1 1/2 cups red potatoes, diced
1 cup whole milk
1 -2 tablespoon chipotle chile in adobo, minced (or to taste)
2 teaspoons fresh thyme, minced
1/2 lb medium shrimp, peeled, deveined and halved lengthwise
1/2 cup heavy cream
salt

Steps:

Saute bacon in a large pot over medium heat until crisp.
Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
Stir in flour and cook one minute.
Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
Add shrimp and cream to soup.
Add salt to taste.
Simmer 5 minutes to cook shrimp.
Serve.
* This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.

More about "chipotle corn prawn fritters with avocado purée recipes"

FRESH SWEET CORN FRITTERS WITH HONEY CHIPOTLE SAUCE

Web Aug 4, 2018 Honey Chipotle Sauce Combine all ingredients in a small bowl. Cover and refrigerate until ready to use. Yield: About ¾ cups. Fresh Sweet Corn Fritters Purée half of the corn (about 1 ½ cups) in food …
From pudgefactor.com

See details

SHRIMP AND CORN CHOWDER - BELLE OF THE KITCHEN

Web May 12, 2022 Step 3: Thicken and cook. Add the remaining Tablespoon of butter and stir until melted. Sprinkle the flour over the vegetables and bacon, and cook stirring for one minute. Add in the chicken broth and heavy …
From belleofthekitchen.com

See details

35 RECIPES THAT USE AVOCADOS—BESIDES ON TOAST

Web With layers of caramelized onions and peppers, toasted avocados, and seared chicken, this one-skillet meal packs a punch of flavor without covering your kitchen in dishes. The tiniest bit of sugar helps the …
From cookinglight.com

See details

CORN AND PRAWN FRITTERS RECIPE | YOUR ULTIMATE MENU

Web May 3, 2018 Chop the prawns into small pieces, grate the courgette and finely dice the onion. Add to the corn together with the coriander, chives and eggs. Stir until well combined. Add the flour, baking powder, …
From yourultimatemenu.com

See details

CALIFORNIA AVOCADO CORN FRITTERS WITH CHIPOTLE AIOLI SAUCE

Web Apr 7, 2023 California Avocado Corn Fritters with Chipotle Aioli Sauce 2 large zucchini, shredded* 1 shallot, grated 1 cup corn kernels 1 ripe, Fresh California Avocado, …
From californiaavocado.com
Servings 4
Calories 750 per serving

See details

CORN, PRAWN AND COURGETTE FRITTERS - HEALTHY FOOD GUIDE

Web Instructions. 1 Place prawns in a processor and blend until finely minced (or chop very finely with a knife).. 2 Combine prawns, corn kernels, courgettes, chives, paprika and flour in …
From healthyfood.com

See details

CHIPOTLE PULLED PORK CORN FRITTERS RECIPE | HELLOFRESH

Web Peel and cut avocado (s) into 1/2-inch cubes. 2 In a medium bowl, whisk together flour, cornmeal, baking powder, sour cream, 1/2 tsp sugar, 1/4 tsp salt, and 1/4 cup cold water …
From hellofresh.ca

See details

CORN AND AVOCADO FRITTERS - EASY CHEESY VEGETARIAN

Web May 28, 2014 Whisk together the flour and egg, and then add the chopped spring onions, sweetcorn, finely chopped chilli, and fresh coriander. Mix to combine, and season …
From easycheesyvegetarian.com

See details

CHIPOTLE, CORN & PRAWN FRITTERS WITH AVOCADO PURéE | RECIPE

Web Aug 10, 2018 - 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
From pinterest.com

See details

SWEETCORN FRITTER RECIPES | BBC GOOD FOOD

From bbcgoodfood.com

See details

CHIPOTLE CHICKEN AND CORN CHOWDER - BROWN EYED BAKER

Web Jan 16, 2013 Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and …
From browneyedbaker.com

See details

SWEETCORN FRITTER RECIPE WITH SMASHED AVOCADO - GREAT …

Web 1. Preheat the oven to 120°C/gas mark 1. 2. You need to start this recipe the night before. Place the tomatoes, cut-side up, on a small baking tray (they should fit snugly in a layer) …
From greatbritishchefs.com

See details

CHIPOTLE SHRIMP BURRITOS WITH AVOCADO CREMA - FOODIECRUSH

Web Instructions. Blend chipotle peppers, adobo sauce, garlic, honey, 2 tablespoons of olive oil and cinnamon in a food processor until smooth. Place shrimp in a gallon Ziploc freezer …
From foodiecrush.com

See details

BILL GRANGER'S CORN FRITTERS WITH AVOCADO SALSA | RECIPETIN …

Web Apr 1, 2016 Stir through remaining corn, flour and baking powder until just combined. Heat 1 tablespoon of the oil in a skillet/fry pan over a medium high heat. When the oil is hot, …
From recipetineats.com

See details

CHIPOTLE, CORN & PRAWN FRITTERS WITH AVOCADO PURéE RECIPE | EAT …

Web Save this Chipotle, corn & prawn fritters with avocado purée recipe and more from BBC Good Food Magazine, August 2018 (#157) to your own online collection at …
From eatyourbooks.com

See details

CREAMY CHIPOTLE SHRIMP - DOWNSHIFTOLOGY

Web Jul 19, 2020 Instructions. Heat 2 tablespoons of olive oil in a saute pan on medium heat. Add the shrimp and saute for 3-4 minutes, or until the shrimp are cooked through and …
From downshiftology.com

See details

CHIPOTLE CORN DIP RECIPE - SNAPPY GOURMET

Web Jul 15, 2015 Instructions. Place cream cheese, mayonnaise, sour cream, cheese, cilantro, chipotle, salt, pepper, garlic powder, and onion powder in food processor. Process until …
From snappygourmet.com

See details