- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 20 minutes
- Effort: medium
- 150 ml water
- 50 g butter, cut into small pieces
- pinch of salt, plus extra for sprinkling
- pinch of cayenne pepper
- pinch of ground cumin
- pinch of ground coriander
- 60 g plain flour
- 2 eggs, well-beaten
- 1 ripe but firm medium avocado, chopped
- g roast salted cashew nuts, crushed
- 1 bunch of fresh tarragon, chopped
- sunflower oil, for deep-frying
For the tartare sauce:
- 100 g mayonnaise
- 1 small bunch tarragon, leaves picked and finely chopped
- 4 cornichons, finely chopped
- 2 tsp capers, rinsed and finely chopped
- 1 shallot, finely chopped
- freshly ground black pepper
1. In a saucepan, bring to the boil the water, butter, salt, cayenne pepper, cumin and coriander. Add the flour and stir well until the mixture thickens into a dough.
2. Remove the dough from direct heat and whisk in the beaten egg, whisking constantly until well mixed. Mix in the avocado, cashews and tarragon.
3. To make the tartare sauce mix together the mayonnaise, tarragon, cornichons, capers and shallots. Season lightly with freshly ground pepper.
4. Heat up a deep fat fryer of sunflower oil to approximately 180ºC.
5. Fry the fritters in batches. Using a teaspoon gently drop small portions of the avocado dough into the hot oil and fry for 1-2 minutes.
6. The fritters are ready once they start to float to the surface of the fryer. Remove the cooked fritters with a slotted spoon and drain on kitchen paper.
7. Served immediate with a sprinkle of salt and the fresh tartar sauce.
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