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Chicken & fennel fritter with avocado puree & black pepper dust

Recipe from: 12/9/2008 12:00:00 AM
Ingredients 20
Servings 6
Time 30


  • A deep fryer is required for this recipe
  • 400g chicken breast (thinly sliced)
  • 4 fennel bulbs (thinly sliced)
  • 2 spring onions (finely chopped)
  • 25g parsley (finely chopped)
  • ½ red peppers (finely chopped)
  • 1 tsp ginger & garlic mix (finely minced)
  • 25ml lemon juice
  • Salt & pepper to taste
  • 120g flour
  • 120g corn flour
  • 2 egg whites
  • 100ml cold water
  • Avocado puree
  • 2 whole avocado?s (pips removed)
  • 50ml cream
  • 1 tsp ginger (finely minced)
  • 30ml lemon juice
  • Salt & pepper to taste
  • 2 tbsp cream cheese (optional)


Place the flour & corn flour into a large mixing bowl.Add in the spring onions, parsley, peppers, lemon juice & ginger garlic & seasoning.Mix well. Add in the egg whites & the cold water, whisking gently to form a thin batter. Add in the chicken strips & the fennel to the batter. Using a teaspoon, place a small blob into the hot oil, to test the temperature of the oil, if it sizzles wildly, its ready. Deep fry small amounts till golden brown, remove fritters from the fryer & place onto kitchen towel to dry out. Set aside until required.
Avocado puree
Place all ingredients into a bowl & mix well.Season to taste.Set aside until required.
Using a large plate place a dollop of avocado puree into the centre of the plate a smother down. Place 3 fritters on top of the puree. Place 3 dollops of puree around the fritters & using a pepper mill grind black pepper onto the dish, making that the black pepper dust. Serve hot as a starter or as a snack with drinks.



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