Stuffed Skyr Fritters with Avocado Roasted Scallion Skyr Chutney
Stuffed Skyr Fritters with Avocado Roasted Scallion Skyr Chutney
These unique little fritters are quite the flavor bomb. Creamy, thick skyr gets strained overnight creating a thick cheese like texture which is then mixed with cilantro, spices and stuffed with roasted cashews, crispy sweet fried onions and a blend of Indian spices to create a flavorful stuffed fritter that will keep you coming for more. Pair these fritters with some easy peasy avocado scallion skyr chutney and you can have yourself a party, or just eat them yourself!
You’ll be pleasantly surprised when you take a bite out of these skyr fritters. The stuffing is a textural and flavorful delight. But not only is it tasty, its very visually appealing! Almost like eating a savory wonderball!
Stuffed Skyr Fritters (Dahi Ke Kebab) with Avocado Roasted Scallion Skyr Chutney
Serving: 4 people
Ingredients:
Skyr Fritter
1 ½ cup Icelandic Provision’s Plain Skyr (400 grams)
1 tablespoon cilantro, finely minced
½ of a fresh green chili, finely minced
3/4 teaspoon salt (adjust to taste)
¼ teaspoon black pepper, freshly ground
1/3 cup panko breadcrumbs
1/8 teaspoon freshly ground nutmeg
Skyr Fritter Coating
2/3 cup panko breadcrumbs
¼ teaspoon cayenne powder
¼ teaspoon roasted cumin powder
¼ teaspoon roasted coriander powder
¼ teaspoon salt
Few grinds of fresh black pepper
Pinch of nutmeg
Skyr Fritter Filling
1 to 2 cups of neutral oil for deep frying
1 medium red onion
¼ cup cashews
½ teaspoon fennel seeds, whole
½ of a green chili
1/4 cup of cilantro, finely minced
1 tablespoon of strained Icelandic Provision’s Plain Skyr
½ teaspoon salt, adjust to taste
¼ teaspoon roasted cumin powder
¼ teaspoon cayenne powder
1/8 teaspoon of freshly ground black pepper
1 garlic clove minced
¼ teaspoon coriander powder
Scant pinch of cardamom powder, optional
Avocado, Roasted Scallion & Skyr Chutney
1/4 cup fresh cilantro leaves
2 tablespoons of Icelandic Provision’s Plain Skyr
1 tablespoon olive oil
¼ cup green scallions
½ of a medium avocado
¼ teaspoon white vinegar
½ teaspoon salt
¼ teaspoon roasted cumin powder
¼ teaspoon dried mango powder (amchur), optional
Pinch of sugar
Toppings
Chopped Cilantro
Fried Onions
Flaky Salt
Method:
First hang/strain your skyr: Measure out the plain skyr and place it in a strainer lined with a paper towel (or cheesecloth) over a bowl. Wrap the skyr with the towel/cheesecloth and add a weight on top to help push the water out of the skyr. Wrap the strainer and bowl with cling wrap and place it in the fridge overnight to strain.
Make the Chutney: The chutney can be made while the skyr is straining. Dry roast scallions on a hot cast iron pan or grill until they begin to smoke and get slightly charred. Set aside to cool.
Blend roasted scallions, cilantro leaves, plain skyr, olive oil, avocado, white vinegar, salt, cumin powder, mango powder and sugar to taste in a high-speed blender until silky smooth. Store in fridge to cool.
Make the Skyr Fritter: Once the skyr has had a chance to strain, gently unwrap the skyr and pour out any liquid that accumulated in the bowl. Reserve 1 tablespoon of strained skyr aside for the filling.
Measure out the panko bread crumbs and blitz them in the food processor or blender until they are fine like cornmeal.
To the strained skyr add finely minced cilantro leaves, finely minced green chili, salt, black pepper, the fine panko breadcrumbs and nutmeg. Place the mixture in the fridge while preparing the filling.
Prepare the Skyr Fritter Coating: Mix panko crumbs along with cayenne powder, roasted cumin powder, roasted coriander powder, salt, fresh black pepper and a pinch of nutmeg until combined. Set aside.
Make the Skyr Fritter Filling: Set up your deep fryer and let it heat to about 350 degrees.
While the oil heats, thinly slice the red onion and dab any excess moisture. Once the oil is hot enough, deep fry the red onions in small batches just until they are a light golden color. Let them drain on a paper towel.
Note: Do not over fry the onions as they will darken and crisp up as they cool.
Once the onions have been fried, deep fry the cashew until they are just a light shade of gold. Set the oil aside, and let the cashews cool.
Note: Do not over fry as they will darken as they cool.
Once the cashews and fried onions are cool, finely chop them.
Note: You want to chop as fine as you can, this will make it easier to stuff into the fritter.
Grind the fennel seeds so they are broken up a bit and add it to the fried onion/cashew mix.
Add finely minced green chili, finely minced cilantro, 1 tablespoon of the strained skyr that was reserved before, salt, roasted cumin powder, cayenne powder, black pepper, minced garlic, coriander powder and cardamom powder. Mix the mixture with your hands or with a spatula until the skyr is fully combined and everything is incorporated.
Assemble the fritters: Using a 1 tablespoon scooper, scoop out the skyr fritter mixture and portion them out and roll them into even balls. Set aside.
Using a 1 teaspoon measure, portion out the filling and roll them into small balls.
Dab your palms with oil (this helps prevent sticking) and gently flatten the skyr fritter mixture until it is about 1 inch in diameter. Then place the portioned filling in and wrap the skyr fritter mixture around it by pinching it.
Note: Make sure you don’t flatten the skyr mixture too much or else it will be thin and it will be hard to seal the filling in.
Repeat this process until all the skyr fritters have been stuffed. Once they are, roll them in the spiced panko crumb mixture until fully coated.
Once the fritters are all coated, place them in the freezer for a few minutes to help them keep their shape. While they are in the freezer, heat up the oil.
Once the oil is heated, gently place one to two fritters at a time and fry until they are a warm golden brown.
Swoosh a little bit of the avocado scallion skyr chutney and serve the hot stuffed skyr fritter along with extra fried onions, fresh cilantro and flaky salt. Enjoy!