With Cinco de Mayo just around the corner I've had Mexican food on the brain. Ok, who am I kidding? I always have Mexican food on the brain. While my parents were visiting, we decided to have a little fiesta one night, which included this Crispy Fried Avocado Salad. I've heard of fried avocado before but never actually tried it, so I figured this night was as good as any to give it a try. I think they turned out really good - warm and crunchy on the outside, cool and refreshing on the inside!
Crispy Fried Avocado Salad
inspired by Emeril
Serves 4
1 c. buttermilk
2 tbsp. hot sauce (I used Cholula)
3 firm-ripe avocados (You don't want them too ripe or they will turn to mush)
1 c. yellow cornmeal (You may not need this much)
1/4 c. creme fraiche (or sour cream)
2 tbsp. fresh lime juice
2 tbsp. chopped cilantro
1/2 tsp. hot sauce
1/2 chopped tomato
1/2 finely chopped jalapeno
1 slice of red onion, finely chopped
2 tbsp. chopped cilantro
3-4 tbsp. vegetable oil for frying
Here's a quick tutorial for cutting avocados.
Cut Wack (carefully!)
Slice Scoop
In a medium bowl, combine buttermilk, 2 tbsp. hot sauce and avocado slices. Soak for 30 minutes.
Sauce:
In a small bowl, combine the creme fraiche (or sour cream), lime juice, cilantro, and 1/2 tsp. hot sauce. Chill until ready to use.
Pico:
Combine chopped tomato, jalapeno, red onion and cilantro. Set aside.
Fried avocados:
Put cornmeal in a shallow bowl. Dredge soaked avocado slices in the cornmeal, shaking to remove excess cornmeal.
Heat several tablespoons of vegetable oil over medium heat. Place one layer of avocado slices in the pan for about 1-2 minutes on each side until crispy and golden. I had to repeat the process twice to fit all of my avocado. Remove to a paper towel-lined plate. Arrange on salad plates, drizzle with creme fraiche sauce and divide pico into the center of each salad.
Serve with dipping sauces on the side if you prefer to pick them up and dunk.
