Chicken Avocado and Corn Fritters

Stir together sour cream, lime zest, juice and salt. Cover and refrigerate until ready to use.

Heat 1 tbsp (15 mL) of the oil over medium high heat and cook chicken, paprika, cumin, ginger and ¼ tsp salt, stirring often for about 8 minutes or until no longer pink inside. Scrape into a bowl to cool slightly.

Add avocado and corn into the bowl with chicken. Stir in flour and baking powder to coat. Add eggs, dill and zest. Stir in breadcrumbs; let stand for 5 minutes to absorb.

Meanwhile, heat oil in deep saucepan or deep fryer to 365°F (185°C). Scoop out batter in a dry ¼ cup (60 mL) measure and gently add to oil in batches for about 4 minutes turning gently halfway or until golden brown and cooked through. Remove with slotted spoon and serve with Lime Sour Cream.