Chipotle Corn And Cranberry Fritters Recipes

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.

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.