13 Apr 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
24 8-inch skewers
As needed chili-lime seasoning
California Avocado Ranch Dressing, for dipping (recipe follows)
Fresh cilantro, for garnish
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.
Source: Recipe courtesy of California Avocados