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
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):
- 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
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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By rockheadedmama2
San Antonio, TX
on February 06, 2012
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I thought this was a really good recipe. I did not have the red pepper so substituted hot sauce - making the Spicy Lime Crema a little spicy, and a little extra Essence in the cornmeal mixture to bring up the picante there too. Served like a fish taco with a few julienne cabbage on corn tortillas. Delicious.
By Thickie
on December 24, 2011
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I LOVE avocado and was looking for some deep fried satisfaction ... this recipe fell a little short. If I make this again, I'll have to add more salt, or maybe more "essence". The best part of the recipe was the crema, it was delicious!
By coolia24_11233921
Vancouver, WA
on April 01, 2010
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I went to a restaurant outside of Salt lake city and as an appetizer they had delicious fried avocados. I looked online and this recipe seemed to be the only thing close to what the restaurant had. I am not sure if i messed up somewhere as I was cooking but it didn't taste similar at all to what i had hoped. I thought they were alright though. My mom and dad tried them and they thought that they were pretty good
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