Ingredients Jump to Instructions ↓

  1. 1 1/2 cups buttermilk

  2. 3 tablespoons hot sauce

  3. 4 firm-ripe avocados, peeled, pitted, and each sliced into 8 even pieces

  4. 1 1/2 cups sour cream

  5. 1/4 cup fresh lime juice

  6. 1/4 cup plus 2 tablespoons chopped cilantro leaves

  7. 1/4 cup diced red onion

  8. 1 Serrano pepper, seeded and minced

  9. 1 1/2 teaspoons salt, divided Vegetable oil, for frying

  10. 1 1/2 cups fine yellow cornmeal

  11. 3 tablespoons flour

  12. 3/4 teaspoon Emeril's Original Essence, plus more for seasoning

  13. 3/4 teaspoon baking powder Lime wedges, for garnish

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine buttermilk, hot sauce and avocado slices. Soak for 30 minutes. In a small bowl, combine the sour cream, lime juice, cilantro, red onion, Serrano pepper, and 1/2 teaspoon of salt. Stir to combine. Chill until ready to use. In a medium Dutch oven or deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up the sides of the pan.) Heat oil to 375 degrees F over medium-high heat. Combine cornmeal, flour, Essence, baking powder, and the remaining teaspoon of salt in a shallow dish. Dredge soaked avocado slices in the cornmeal mixture, shaking to remove excess cornmeal. Place avocado slices in the hot oil and fry until golden, about 1 to 2 minutes each side. Using a slotted spoon, remove slices and drain on a paper towel-lined plate. Season with additional Essence. Serve immediately with spicy lime crema and garnish with lime wedges. Yield : about 32 slices, serving 8 to 10 as hors d'oeuvres Prep Time: 20 minutes


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