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

50g fine cornmeal or polenta

50g plain flour

225g sweetcorn, from a can or frozen (drained if from a can)

3 large eggs

75ml milk

40g butter, melted and cooled

1 tsp baking powder

3 tsp chipotle paste or chipotle powder

1 red chilli, halved, deseeded and chopped

2 spring onions, finely chopped

300g raw shelled king prawns, roughly chopped

sunflower oil, for frying

soured cream and lime wedges, to serve

subheading: For the avocado purée:

2 ripe avocados

2 limes, juiced

1 garlic clove, grated to a purée

1 tbsp extra virgin olive oil

¼ tbsp sherry vinegar

2 tbsp finely chopped coriander

Directions at bbcgoodfood.com

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