RECIPES

Flash-Fried California Avocados with Denver Poppers

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Ingredients

Serves: 12
  Flash-Fried California Avocados (recipe follows)
  Denver Poppers (recipe follows)
  Meyer Lemon Aioli (recipe follows)
  Louisiana Hot Aioli (recipe follows)
  Seasonal fresh berries (optional)
  Bacon or sausage (optional)
    Flash-Fried California Avocados
    (Yield: 24 avocado halves)
12    ripe, Fresh California Avocados, peeled, seeded, cut in half
  eggs
Tbsp.  (1 ½ oz.) water
cups  (16 oz.) almond flour
  Salt and pepper to taste
cups  (16 oz.) avocado oil
    Denver Poppers
    (Yield: 36 poppers)
3/4  cup  (4 ½ oz.) finely diced bell pepper
3/4  cup  (3 ¾ oz.) finely diced onion
3/4  cup  (4 ½ oz.) finely diced ham
Tbsp.  (¾ oz.) chopped green onion
Tbsp.  (⅜ oz.) chopped fresh oregano
24    eggs (45 oz./5 ¼ cup)
cups  (24 oz.) sour cream
  Salt and pepper to taste
cups  (12 oz.) shredded Monterey Jack and Cheddar cheese
    Meyer Lemon Aioli
    (Yield: 1 ½ cups)
  garlic cloves (1 oz./ ¼ cup)
tsp.  salt
  egg yolks (2 oz.)
tsp.  Dijon mustard
Tbsp.  lemon juice
Tbsp.  + 2 tsp. extra virgin olive oil
tsp. 
tsp.  lemon zest
    Louisiana Hot Aioli
    (Yield: 1½ cups)
  garlic cloves (¾ oz./3 Tbsp.)
1 1/2  tsp.  salt
  egg yolks (1 ½ oz.)
4 1/2  Tbsp.  lemon juice
1 1/2  tsp.  Dijon mustard
Tbsp.  extra virgin olive oil
1 1/2  tsp.  lemon zest
Tbsp.  cayenne pepper
Tbsp.  brown sugar
2 1/4  tsp.  paprika
1 1/2  tsp.  chili powder

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

Flash-Fried California Avocados

  1. Heat the oil to 375°F.
  2. Whisk egg and water together, set aside.
  3. Place almond flour in another container, season to taste with salt and pepper. Set aside.
  4. Gently coat avocado halves one at a time in egg mixture, then coat with almond flour. Place on a sheet tray cut side down.
  5. When oil is ready, place a few breaded avocado halves into fryer basket and lower into fryer. Fry for 2-3 minutes or until outside is golden and crispy. Drain on a paper towel lined tray.
  6. Repeat with remaining breaded avocado halves.

Denver Poppers

  1. Preheat oven to 325°F. Grease 3 standard 12-cup muffin tins; set aside.
  2. Mix bell pepper, onion and ham in a bowl until combined.
  3. In a separate bowl, mix together green onion and oregano until combined.
  4. In a large bowl, whisk together eggs and sour cream until smooth. Add salt and pepper to taste. Stir in cheese, bell pepper mixture and green onion mixture until fully combined.
  5. Divide egg mixture between the 3 muffin tins, filling each cup about ¾ full. Bake 25-30 minutes, or until a skewer inserted into the center egg cup comes out clean.
  6. Remove from oven, let eggs cool in pan for 5 minutes, then remove.

Meyer Lemon Aioli

  1. Mince and mash garlic cloves into a paste with the salt.
  2. Using a food processor, blend yolks, lemon juice and mustard. While processor is running, slowly add oil to emulsify. Add garlic paste and lemon zest, season with salt and pepper.
  3. If aioli is too thick, add water in tsp. increments. Taste and adjust seasoning.

Louisiana Hot Aioli

  1. Mince and mash garlic cloves into a paste with the salt.
  2. Using a food processor, blend yolks, lemon juice and mustard. While processor is running, slowly add oil to emulsify. Add garlic paste, lemon zest and spices and blend to combine. Season with salt and pepper. Add more cayenne pepper for more heat.
  3. If aioli is too thick, add water in teaspoon increments. Taste and adjust seasoning.

Assemble, per order:

  1. Place 1 oz. Meyer Lemon Aioli and 1 oz. Louisiana Hot Aioli in dipping dishes.
  2. Place two Flash-Fried California Avocado halves on each plate. Place three Denver Poppers on each plate. Garnish with fresh seasonal berries and (optionally) serve with bacon or sausage.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Chef Paul Miller

Corporate Chef

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