Breading Mix: Combine all ingredients and reserve in container.
Buttermilk Mix: Wisk together buttermilk and remaining ingredients until well incorporated.
For Parsley Oil: Blanch parsley for 10 seconds; shock in ice water, drain and pat dry thoroughly. Purée in blender, drizzling in olive oil until smooth.
Avocado Aioli: In a food processor, blend Avocados From Mexico with remaining ingredients with next five ingredients. With the processor running, slowly pour in 1 cup olive oil and 1 cup Parsley Oil until smooth and thick.
Ancho Aioli: Whisk together all ingredients until smooth, or blend in a food processor.
For Each Serving to Order: Pit and scoop out both halves of one Avocado from Mexico, keeping each half in one piece. Cut each half into 4 to 5 slices. Gently toss slices in Buttermilk Mix; let rest 10 minutes. Remove slices without draining too much, transfer to container with Breading Mix and press mixture gently onto slices to coat. Fry at 350˚F for 1 to 2 minutes, until light golden brown. Serve with Avocado Aioli and Ancho Aioli.
Did you know the avocado is a fruit, not
a vegetable? Learn more about the amazing avocado, including its rich history,
cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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