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 egg

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.

October 18, 2022