California Avocado “Corndogs”
|6||ripe, Fresh California Avocados*, peeled and seeded|
|3||cups||packaged cornbread mix, (1 lb.-1 ¼ oz.)|
|1 1/2||cups||water, (12 oz.)|
|12||dried California chiles|
|6||limes, each cut into 4 wedges|
|3/4||cup||all purpose flour, (3 oz.)|
|Salt and pepper, to taste|
|Canola oil, for frying|
|As needed||chili-lime seasoning|
|California Avocado Ranch Dressing, for dipping (recipe follows)|
|Fresh cilantro, for garnish|
|California Avocado Ranch Dressing (Yield: 1-½ cups)|
|1/2||cup||ripe, Fresh California Avocado, finely mashed|
|1||cup||prepared ranch dressing|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
California Avocado Ranch Dressing:
- Mix all ingredients together.
- Heat oil in a deep fryer to 350°F.
- In batches, grind the dried chiles with seeds in a spice grinder. Whisk into the cornbread mix. Set aside.
- Cut each avocado into 4 wedges and season with salt and pepper. Carefully skewer each wedge. Dust the wedges with flour, shaking off excess. Place the skewers on a tray and freeze for 5-10 minutes.
- Whisk the water into the cornbread-chile mix (consistency should be like pancake batter).
- Dip frozen skewers in batter, allowing excess to drip off.
- Fry skewers until golden brown, about 2-3 minutes. Drain on a paper towel lined tray. Serve 2 skewers on each plate with lime wedges and chili-lime seasoning, and 2 Tbps. California Avocado Ranch Dressing, if desired, for dipping. Garnish with cilantro.
*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.