Fried Avocado Slices With Spicy Lime Crema

Total Time:
54 min
Prep:
20 min
Inactive:
30 min
Cook:
4 min

Yield:
about 32 slices, serving 8 to 10 as hors d'oeuvres
Level:
Easy

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 plus 2 tablespoons chopped cilantro leaves
  • 1/4 cup diced red onion
  • 1 Serrano 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 Essence, plus more for seasoning, recipe follows
  • 3/4 teaspoon baking powder
  • Lime wedges, for garnish
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions

In a medium bowl, combine buttermilk, hot sauce and avocado slices. Soak for 30 minutes.

In a small bowl, combine the sour cream, lime juice, cilantro, red onion, Serrano pepper, and 1/2 teaspoon of salt. Stir to combine. Chill until ready to use.

In a medium Dutch oven or deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up the sides of the pan.) Heat oil to 375 degrees F over medium-high heat.

Combine cornmeal, flour, Essence, baking powder, and the remaining teaspoon of salt in a shallow dish. Dredge soaked avocado slices in the cornmeal mixture, shaking to remove excess cornmeal.

Place avocado slices in the hot oil and fry until golden, about 1 to 2 minutes each side. Using a slotted spoon, remove slices and drain on a paper towel-lined plate. Season with additional Essence. Serve immediately with spicy lime crema and garnish with lime wedges.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.


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