Fried Avocado Slices With Spicy Lime Cream |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 16 |
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From Emeril Lagasse's cookbook, New New Orleans Cooking, this is marvelous! Tweaked just a little to my liking! Ingredients:
1 1/2 cups buttermilk |
3 tablespoons hot sauce |
4 firm-ripe avocados, peeled,pitted,and each sliced into 8 even pieces |
1 1/2 cups sour cream |
1/4 cup fresh lime juice |
1/4 cup chopped cilantro leaf, plus |
2 tablespoons chopped cilantro leaves |
1/4 cup diced red onion |
1 jalapeno pepper, seeded and minced |
1 1/2 teaspoons salt, divided |
vegetable oil, for frying |
1 1/2 cups fine yellow cornmeal |
3 tablespoons flour |
3/4 teaspoon baking powder |
lime wedge, for garnish |
3 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
2 teaspoons cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. In a medium bowl, combine buttermilk, hot sauce and avocado slices.
2. Soak for 30 minutes.
3. In a small bowl, combine the sour cream, lime juice, cilantro, red onion, jalapeno pepper, and 1/2 teaspoon of salt.
4. Stir to combine.
5. Chill until ready to use.
6. In a medium deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up sides of the pan.) Heat oil to 375 degrees F over medium-high heat.
7. Combine cornmeal, flour, 3/4 tsp Essence, baking powder, and the remaining teaspoon of salt in a shallow dish.
8. Dredge soaked avocado slices in the cornmeal mixture, shaking to remove excess cornmeal.
9. Place avocado slices in the hot oil and fry until golden, about 1 to 2 minutes each side.
10. Using a slotted spoon, remove slices and drain on a paper towel-lined plate.
11. Season with additional Essence.
12. Serve immediately with spicy lime crema and garnish with lime wedges.
13. For the Essence:.
14. Combine all ingredients thoroughly.
15. Yield: 2/3 cup.
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