Appetizers » Zucchini-Wrapped Potatoes w/ Avocado Cream

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Zucchini-Wrapped Potatoes w/ Avocado Cream
Zucchini-Wrapped Potatoes w/ Avocado Cream <p>Fingerling potatoes filled with avocado cream, wrapped in zucchini and topped with pomegranate seeds or shrimp. This is, as the French say, an amuse-bouche (aka bite-size appetizer). Bea Peltre, French cook and writer, shows you how to make these heavenly small bites, perfect for your next party or for just spoiling the ones you love.</p>

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potato appetizers, potatoes, zucchini

Fingerling potatoes filled with avocado cream, wrapped in zucchini and topped with pomegranate seeds or shrimp. This is, as the French say, an amuse-bouche (aka bite-size appetizer). Bea Peltre, French cook and writer, shows you how to make these heavenly small bites, perfect for your next party or for just spoiling the ones you love.

Makes About 12 Potato Wraps

Ingredients

  • 12 very small fingerling potatoes
  • 1 small zucchini, ends cut off
  • 1 ripe avocado
  • 1 tbsp lime juice
  • ½ tbsp olive oil + more to cook the zucchini
  • 1 tbsp chopped coriander
  • a few shrimp, deveined but tails on, sauteed for a few minutes with salt, pepper and a dash of ground cumin
  • salt
  • red peppercorns
  • dash of cayenne pepper
  • about 12 chive twigs (have more handy in case some break)
  • pomegranate seeds

Special Equipment

  • food steamer
  • olive stick or toothpick to gently scoop out potato
  • mandoline
  • pastry bag

How-to

  1. Steam the potatoes until they are cooked (about 10-15 minutes, according to size). Let them cool before peeling them. Slice the bottom of each so that they stay stable once placed on a plate
  2. Using a thin stick (Bea used a small olive fork), dig a small hole in each potato, making sure to keep the edges and bottom intact; season the inside of each potato with salt and pepper and set aside
  3. Using a mandoline, slice the zucchini thinly lengthwise
  4. In a non-stick frying pan, heat 1 tbsp oil and cook the zucchini strips on each side for 1 minute
  5. Season with salt and pepper and transfer to a paper towel
  6. With a fork or In the bowl of a mixer, combine the avocado flesh, lime juice and olive oil. Mix into a coarse purée. Transfer to a bowl and add the coriander. Season with salt and pepper, (and a dash of cayenne pepper if you like your food spicier)
  7. Place a zucchini strip in front of you and put a potato at one end. Roll the zucchini around the potato and secure this wrap with a twig of chive. Repeat with all the potatoes
  8. Fill each potato with the avocado cream.  (You can use a pastry bag for this)
  9. Decorate with a few pomegranate seeds for a vegetarian version, or one sauteed shrimp if you prefer

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