Ingredients
Method
1.Combine masa harina, plain flour, caster sugar and salt together. Add butter, then boiling water, mixing until melted.
2.Beat in milk. In batches, drop 2 teaspoons into rounds into a little hot olive oil.
3.Fry for 3-4 minutes each side until golden. Drain on a paper towel. Toss chicken tenderloins with 1 tablespoon olive oil and season. Char-grill for 4-5 minutes, turning, until cooked through.
4.Cool and slice thinly. Combine avocado, red onion, roma tomato, coriander and lime zest and juice. Season.
5.Top each fritter with chicken and salsa, then a drizzle of hot sauce to serve.
Note
- Batter may thicken on standing, so add a little extra milk to thin before continuing batches.