Spicy Pork And Apple Fritters With Chipotle Mayonnaise
2 cloves garlic, peeled
2 shallots, peeled and coarsely chopped
2 canned chipotle peppers
1 granny smith apple, peeled, cored and chopped
¾ teaspoon kosher salt
1 14-ounce bag Stauffer's Apple Pie Snaps, divided
16 ounces ground pork
½ cup toasted pine nuts
½ cup chopped cilantro leaves, plus more for garnish
3 cups vegetable oil, for frying
For the chipotle mayonnaise:
2/3 cup mayonnaise
2 canned chipotle peppers, finely minced
1 tablespoon adobo sauce from chipotle can
1 tablespoon lime juice
1 teaspoon brown sugar
Combine garlic, shallots, chipotle peppers, apple, salt, and egg in the bowl of a food processor, and pulse to form a course puree. Transfer to a large mixing bowl. Process Snaps in the food processor, until finely ground. Measure 1 cup of crumbs and set aside in a small bowl; add remaining crumbs to the shallot-garlic mixture. Add ground pork, pine nuts and chopped cilantro, then mix well with a fork. Roll into walnut sized balls, then roll in Snap crumbs to coat.
Heat oil in a deep skillet to 350 degrees. Working in batches, fry the fritters until golden brown, turning frequently for even browning. Use a slotted spoon to remove them to a paper towel lined plate.
To make the chipotle mayonnaise, whisk together mayonnaise, minced chipotle pepper, adobo sauce, lime juice, and brown sugar until smooth. Serve fritters topped with a dollop of chipotle mayonnaise. Garnish with cilantro and serve hot or at room temperature.