Chipotle corn prawn fritters with avocado purée
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
Instructions
Chipotle, corn & prawn fritters with avocado purée serves 14 original recipe by BBC Good Food.
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