AVOCADO PRAWNS
Steps:
- Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.
- Heat the olive oil in a skillet over medium-low heat; cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns; cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.
Nutrition Facts : Calories 512.1 calories, Carbohydrate 22.1 g, Cholesterol 172.6 mg, Fat 40.7 g, Fiber 15.2 g, Protein 23 g, SaturatedFat 5.9 g, Sodium 1377.6 mg, Sugar 2.5 g
SPRING ONION AND RICOTTA FRITTERS WITH AVOCADO SALSA
A deliciously-different entree adapted from one of my favourite cookbooks: 'The Onion Cookbook: cooking with onions, garlic, leeks, spring onions, shallots and chives' by English chef Brian Glover. Not liking spicy food, when I've made this recipe I've omitted both the chilli and Thai fish sauce, but I've included them here for those who like their food spicy. Instead of the chilli, I add sweet red pepper. If the salsa needs more liquid, add a little more lime juice or lemon juice.
Provided by bluemoon downunder
Categories Dessert
Time 35m
Yield 12 fritters, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- THE SALSA: Peel, stone and dice the avocados. Place in a bowl with the red onion, lime rind and juice. Add chilli, to taste (or sweet red pepper if you don't like spicy food), the tomatoes, mint and coriander. Season with salt, freshly ground black pepper, sugar and Thai fish sauce (omit this if you don't like spicy food). Mix well and set aside for 30 minutes.
- THE FRITTERS: Beat the ricotta until smooth, then beat in the egg and flour, then the flour, to make a smooth, thick batter. Then beat in the spring onions and coriander and season with salt and freshly ground black pepper. Heat the oil in a non-stick pan over a medium heat. Add spoonfuls of the batter mixture to make fritters (about 7.5 centimetres or 3" across) and lightly sauté for about 4-5 minutes on each side until the batter mixture has set and is a golden brown.
- SERVING: Taste the salsa and adjust the seasoning, adding more lime juice and/or sugar to taste. Serve the fritters with the salsa and dollops of crème fraiche. Garnish with coriander sprigs and lime wedges.
Nutrition Facts : Calories 573.1, Fat 47.2, SaturatedFat 22, Cholesterol 163.1, Sodium 383.1, Carbohydrate 27.6, Fiber 8.4, Sugar 3.8, Protein 14.8
CHIPOTLE, CORN & PRAWN FRITTERS WITH AVOCADO PURéE
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
Provided by Diana Henry
Categories Dinner, Lunch, Side dish, Starter
Time 40m
Yield Makes 12 fritters (serves 4 as a light main, 6 as a starter)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 576 calories, Fat 38 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1.2 milligram of sodium
PRAWN & SWEETCORN FRITTERS
These little starters tick all the boxes - healthy, quick and incredibly moreish!
Provided by Barney Desmazery
Categories Buffet, Starter
Time 25m
Number Of Ingredients 11
Steps:
- Tip the flour, baking powder and ½ tsp salt into a bowl or jug. Whisk in the eggs and milk to form a thick smooth batter. Stir the curry paste into the batter and mix until combined. Tip the sweetcorn, spring onions, coriander and prawns into another larger bowl.
- Pour the batter onto the sweetcorn, mix and fold through to combine. Heat a few tbsp of oil in a large, non-stick pan until hot. Fry large spoonfuls of the batter at a time (do this is batches), for about 2 mins each side, or until golden and cooked through. You will make about 8-10. Keep warm in a low oven while you cook the rest. Serve with sweet chilli sauce.
Nutrition Facts : Calories 399 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.04 milligram of sodium
PRAWN AND GREEN ONION FRITTERS WITH AVOCADO
Make and share this Prawn and Green Onion Fritters With Avocado recipe from Food.com.
Provided by Sonya01
Categories < 60 Mins
Time 50m
Yield 30 frittatas
Number Of Ingredients 9
Steps:
- Combine flour, and salt and pepper in a large bowl. Lightly whisk milk and eggs in a jug with a fork until combined. Pour into flour mixture. Stir gently until smooth.
- Add prawns and onions to flour mixture. Stir gently to combine.
- Pour enough oil into a large non-stick frying pan to cover the base. Heat over medium heat. Add tablespoonfuls of prawn mixture, 6 at a time. Cook for 3 minutes each side or until golden and cooked through. Set aside to cool. Repeat with remaining prawn mixture.
- Combine avocado, sour cream, and salt and pepper. Top fritters with avocado mixture. Sprinkle with chives. Serve.
Nutrition Facts : Calories 69, Fat 3, SaturatedFat 0.7, Cholesterol 39.4, Sodium 195.2, Carbohydrate 6.2, Fiber 1.1, Sugar 0.2, Protein 4.4
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