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Chipotle, corn & prawn fritters with avocado purée

Chipotle, corn & prawn fritters served with avocado purée

Chipotle, corn & prawn fritters with avocado purée

Name: Chipotle, corn & prawn fritters with avocado purée
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Makes 12 fritters (serves 4 as a light main, 6 as a starter)
Ingredients: 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

Diana Henry

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

More effort

Prep: 25 mins

Cook: 15 mins

A star rating of 5 out of 5.5 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

For the avocado purée

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

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Nutrition: Per serving (three fritters)

kcal576
fat38g
saturates11g
carbs30g
sugars6g
fibre6g
protein26g
salt1.2g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, August 2018

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