Chipotle Corn and Prawn Fritters with Avocado Puree

• fine corn grits↗50g g

  or polenta

• plain flour↗50g g
• sweet corn↗225g g

  from can or frozen (drain if from can)

• large eggs↗3
• milk↗75ml ml
• butter↗40g g

  melted and cooled

• baking powder↗1 tsp tsp
• chipotle paste↗3 tsp tsp

  or chipotle powder

• red chili↗1

  halved, seeded and minced

• green onion↗2

  finely sliced

• raw peeled king prawns↗300g g

  coarsely chopped

• sunflower oil↗

  for frying

• sour cream↗

  and lime wedges, for serving

• ripe avocados↗2
• limes↗2

  juiced

• зубчик часнику↗1

  натертий у пюре

• оливкова олія першого віджиму↗1 tbsp
• шері оцет↗¼ tbsp
• дрібно нарізана кінза2 tbsp

Step-by-step instructions

1. 1

   Prepare the avocados right before making the fritters, as they will darken if left too long. Cut the avocados in half, remove the pit and scoop out the flesh. Mash it together with all the other ingredients into a homogeneous mixture. Taste and adjust (you may want to add a bit more vinegar). Cover and set aside.

2. 2

   For the fritters, place the corn grits, flour, half of the sweet corn, eggs, milk, melted and cooled butter, and baking powder into a food processor and, using the pulse function, blend quickly. Season and manually add the remaining corn, chipotle paste, red chili, green onion, and prawns.

3. 3

   Heat a little oil in a large skillet and, when it is hot but not smoking, drop spoonfuls of the corn fritter batter into the pan. Aim for fritters about 10 cm in diameter. If using a large pan, you can cook four fritters at once. When each fritter is browned on the bottom and bubbles appear on the surface, flip it and fry until golden. Transfer each fritter onto a double layer of kitchen paper. You can keep the fritters warm on a tray (in a single layer) in a low‑temperature oven while you finish the rest. Add oil as needed. Serve the fritters with avocado puree, sour cream, and lime wedges.