There are so many different ways of using this wonderful mexican fruit! One cannot grow up in Texas without eating avocado! People only think of it usually with mexican food, guacamole sauce for example. But the avocado has multiple uses! Even in sweet deserts! Yes! For example in sherberts and ice creams, milkshakes, delicious!
The oil has many benefits also. It is used in hair-dressings, facial creams, hand lotions and fine soaps.
For example in Italy and “home” in France, there is much interest for the oil of the avocado…
I have always loved to cook as a child, enjoying growing up with my grandmother who was one of the great french chefs, who for some 30 years was Head Chef for the late great american entrepreneur Stanley Marcus of Dallas (Founder of Neiman-Marcus).
- 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
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.
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
This is a great summer dish! but works year round. Trust me!