Alligator Claws (Avocado Fritters) With Chipotle-Lime Dip

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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.

* Per serving · 4 servings · Values may vary.