Ingredients
- breading mix:
- 2 quarts flour
- 1 cup cornmeal
- 2 ounces black pepper ground
- 2 teaspoons thyme dried
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 4 tablespoons tarragon dried
- 4 tablespoons salt
- batter mix:
- 2 quarts buttermilk
- 1 teaspoon garlic powder
- 2 teaspoons smoked salt
- 1/4 cup black pepper ground
- parsley oil:
- 1 1/2 quarts water for blanching
- salt for blanching
- 1 bunch curly parsley
- 1 cup extra virgin olive oil
- avocado aioli:
- 3 Avocados From Mexico peeled and pitted
- 1/4 cup dijon mustard
- 1/4 cup lemon juice
- 1 tablespoon salt
- 1 tablespoon black pepper ground
- 1 tablespoon garlic powder
- 1 cup extra virgin olive oil
- 1 cup parsley oil:
- ancho aioli:
- 2 cups mayonnaise
- 1 tablespoon clove garlic minced
- 2 tablespoons lime juice fresh
- 2 teaspoons chili powder
- 2 teaspoons ancho chili powder
- 2 tablespoons chipotle in adobo
Instructions
- 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!
