1. DIP: 2. Put the crème fraîche (or other option) into a medium-sized mixing bowl. 3. Zest the lime finely and mix the zest into the crème fraîche. 4. Roll the lime on your counter, placing enough pressure to soften the pulp inside without breaking the lime's skin. 5. Cut the lime in half and squeeze the juice from one half, reserving the other half for another use. 6. While stirring, slowly add the juice to the crème fraîche until you get a consistency just the runny side of mayonnaise. 7. Add a couple of pinches of ground chipotle, stir in and taste, repeating until you have both a heat and smokiness you like. If you are making this a day or two ahead of time, stop adding the chile when you are just shy of how strong you think you'd like it to be. It will get stronger overnight. 8. FRITTERS: 9. Mix the flour & water in a medium-sized bowl until absolutely smooth. 10. Put a heavy-weight frying pan on the stove on medium heat and put a paper towel lined plate nearby. 11. Halve an avocado from top to bottom. Twist to remove section from pit, then remove the pit from the other half. Cut each half into four wedges and remove the skin. 12. Add oil to the pan. 13. Dip each section of avocado into the batter, leaving only a very thin layer of batter on each, and add the wedges to the pan one at a time as you batter them. By the lime the last is in, it will be time to turn the first. Cook each side until golden brown (you will need to turn them to cook on three sides - tongs or a spatula & fork work best). 14. When done, place each fritter on the towel-lined plate to remove excess oil. 15. Sprinkle a little salt over the fritters, plate and serve hot with dipping sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
