| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Caribbean |
Food networ, Food2 |
1 |
servings |
INGREDIENTS
| 2 |
|
Avocados |
| 2 |
|
Red chillies |
| 100 |
g |
Shelled frozen prawns |
| 2 |
|
Limes |
| 2 |
|
Lemons |
| 1 |
bn |
Fresh marjoram |
|
|
Other fresh herbs |
| 4 |
|
Ripe tomatoes |
| 1 |
ts |
French mustard |
| 1 |
ts |
English mustard |
| 1 |
ts |
Dijon mustard |
| 1 |
ts |
Caster sugar |
| 1 |
ts |
Tomato puree |
| 1 |
tb |
White wine vinegar |
| 50 |
ml |
Olive oil |
| 1 |
|
Pinches salt |
| 100 |
g |
Fromage frais |
| 150 |
ml |
Water |
| 50 |
g |
Unsalted butter |
| 75 |
g |
Plain flour |
| 2 |
|
Eggs; beaten |
| 1 |
|
Pinches garlic salt |
|
|
Grating of nutmeg |
|
|
Crushed white pepper |
|
|
Chilli powder |
INSTRUCTIONS
CHOUX PASTE
To make the choux paste, boil the water and butter together, add the
spices, remove from the heat and stir in the flour until well mixed.
Slowly beat in the eggs until thick.
Chop the chillies with a pinch of salt, removing the seeds and pith.
Chop the avocado, prawns and marjoram and mix with some grated lime
and the choux paste. Drop little spoonfuls of this mixture in to a
deep fat fryer and cook until golden brown and crispy.
Meanwhile, in a blender, add the vinegar, sugar, mustards, tomato
puree and tomatoes and blend well with a little seasoning. Slowly add
the oil until emulsified then strain through a sieve.
Add half of this mixture to half of the fromage frais and mix well.
Thin down the remaining fromage frais with a squeeze of lime.
Make some fancy lemon and lime wedges and serve the fritters with
these, the fresh herbs and a decoration of tomato vinaigrette and
fromage frais dressings.
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