Sliced Fried Avocado With Spicy Lime Crema Dipping Sauce Recipes

AVOCADO LIME CREMA

Steps:

• Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.

DIPPING SAUCE FOR FRIED AVOCADO

Steps:

• Pour soy sauce into a bowl; squeeze in lemon juice. Stir in honey and olive oil. Add cilantro, garlic, ginger, and red pepper flakes; stir until well mixed.

FRIED AVOCADO WEDGES WITH WASABI-LIME-MAYO DIPPING SAUCE

Steps:

• In 6-oz ramekin or other small dish, mix mayonnaise, wasabi powder and lime juice. Cover; refrigerate until ready to serve.
• In deep 10-inch skillet, heat oil over medium-high heat to about 350°F.
• Meanwhile, in 3 separate small shallow bowls, place flour, beaten egg and bread crumbs. Line large plate with kitchen towels.
• Remove pit and peel from avocados. Cut each avocado into 6 wedges. Dip 1 wedge into flour to coat; tap off excess. Dip into beaten egg to coat, then coat with bread crumbs. Continue until all wedges are breaded.
• In batches, carefully place breaded avocado wedges in hot oil. Fry 30 to 60 seconds on each side or until golden brown.
• With slotted spoon, carefully remove fried wedges from skillet; place on towel-lined plate. Season with salt. Serve with dipping sauce.

FRIED AVOCADOS

Steps:

• Heat oil in a large heavy skillet or deep-fryer to 365 degrees F (180 degrees C).
• In a small bowl, mix together the flour, seasoning blend and cumin. Place the beaten egg in a shallow dish. Dip avocado slices in beaten egg, and then in the flour mixture. You may repeat the dipping process if you prefer a thicker batter.
• Fry the coated avocado slices in the hot oil for 3 to 5 minutes, until golden brown, turning once. Drain on paper towels, and serve hot.

FRIED AVOCADO SLICES WITH SPICY LIME CREAM

Steps:

• 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, jalapeno pepper, and 1/2 teaspoon of salt.
• Stir to combine.
• Chill until ready to use.
• 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.
• Combine cornmeal, flour, 3/4 tsp 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.
• For the Essence:.
• Combine all ingredients thoroughly.
• Yield: 2/3 cup.

SLICED, FRIED AVOCADO WITH SPICY LIME CREMA DIPPING SAUCE

Steps:

• 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.