Choux Christmas Wreath
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5 ml (1 tsp) avocado oil
3 (500 g) chicken breasts
salt and black pepper, to season
250 ml (1 cup) zucchini, grated
250 ml (1 cup) corn, charred
1 (70 g) small red pepper, diced
70g gluten-free flour
1 egg
60 ml (¼ cup) milk
5 ml (1 tsp) baking powder
5 ml (½ tsp) onion powder
2,5 ml (½ tsp) garlic powder
5 ml (1 tsp) ground cumin
salt, to season
5 ml (1 tsp) avocado oil
1 (200 g) large avocado
125 ml (½ cup) sour cream
5 ml (1 tsp) garlic powder
15 ml (1 tbsp) lime juice
a handful of fresh dill
salt and pepper, to taste
1 (200 g) large avocado, diced
1 (200 g) tomato, diced
1 (150 g) red onion, diced
15 ml (1 tbsp) lime juice
a handful of fresh coriander
salt and pepper, to taste
2 (400 g) large avocados
½ (75 g) red onion
½ (100 g) tomato, diced
lemon juice, to taste
salt and pepper, to taste
½ (100 g) avocado, diced
100 g cake flour
1 large egg, whisked
100 g breadcrumbs
125 g bacon, diced and fried until crispy
salt, to season
oil, to deep fry
chilli flakes/oil
a handful of fresh coriander
Fritters
Serve the fritters warm with a generous amount of toppings.
You can replace the sour cream with yoghurt for a slightly healthier alternative. A Nutribullet is an effective blender to make the mousse. You can cook the chicken with chilli oil or add chilli flakes to the mousse for a slightly hotter dish.
The fritter batter can be kept in the fridge for 3-4 days.
Laura Kingston represented ICA at the 2024 Culinary Schools Student Chef Competition with her dish, “Guac Your World”. This recipe features vegetable fritters topped with an avo crème, fresh salsa, homemade guacamole and red pepper pesto paired with chicken and finished off with crispy avocado and bacon bits.
