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DIP:.
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Put the creme fraiche (or other option) into a medium-sized mixing bowl.
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Zest the lime finely and mix the zest into the creme fraiche.
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Roll the lime on your counter, placing enough pressure to soften the pulp inside without breaking the lime's skin.
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Cut the lime in half and squeeze the juice from one half, reserving the other half for another use.
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While stirring, slowly add the juice to the creme fraiche until you get a consistency just the runny side of mayonnaise.
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Add a couple of pinches of ground chipotle, stir in and taste, repeating until you have both a heat and smokiness you like.
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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.
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It will get stronger overnight.
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FRITTERS:.
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Mix the flour & water in a medium-sized bowl until absolutely smooth.
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Put a heavy-weight frying pan on the stove on medium heat and put a paper towel lined plate nearby.
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Halve an avocado from top to bottom.
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Twist to remove section from pit, then remove the pit from the other half.
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Cut each half into four wedges and remove the skin.
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Add oil to the pan.
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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.
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By the lime the last is in, it will be time to turn the first.
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Cook each side until golden brown (you will need to turn them to cook on three sides - tongs or a spatula & fork work best).
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When done, place each fritter on the towel-lined plate to remove excess oil.
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Sprinkle a little salt over the fritters, plate and serve hot with dipping sauce.
