Fried Avocado Slices With Spicy Lime Crema

Total Time:
54 min
20 min
30 min
4 min

about 32 slices, serving 8 to 10 as hors d'oeuvres

  • 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

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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Fried Avocado Taco

    Recipe courtesy of Jeff Mauro