Recipe from The Fresh Factor, a foodservice recipe brochure courtesy of Avocados from Mexico.
Makes 24 servings
Combine 2 quarts flour, 1 cup cornmeal, 2 oz. black pepper, 2 tsp. thyme, 2 tsp. paprika, 2 tsp. garlic powder, 4 Tbsp. dried tarragon and 4 Tbsp. salt. Transfer to shallow container.
The Buttermilk Mixture:
Whisk together 2 quarts buttermilk, 2 tsp. smoked salt, 1 tsp. garlic powder and 1⁄4 cup finely ground black pepper.
The Avocado Aioli:
In a food processor, blend 3 peeled, pitted fresh Avocados from Mexico, 1⁄4 cup Dijon mustard, 1⁄4 cup lemon juice, 1 Tbsp. salt, 1 Tbsp. finely ground black pepper and 1 Tbsp. garlic powder. With the processor running, slowly pour in 1 cup olive oil and 1 cup Parsley Oil (see Deviled Egg Trio recipe, page 8), drizzling the oils gradually as the sauce thickens.
The Ancho Aioli:
Blend 2 cups mayonnaise with 1 large garlic clove (finely minced), 2 Tbsp. lime juice, 2 tsp. chili powder, 2 tsp. ancho chili powder and 1 tsp. chipotle chili powder.
For Each Serving to Order: Pit and scoop out both halves of one Avocado from Mexico, keeping each of them in one piece. Cut each half into 4 to 5 wedges. Gently toss wedges in buttermilk mixture; let rest 10 minutes. Remove slices without draining too much, transfer to container with breading mixture and press mixture gently onto wedges to coat. Fry at 350 ̊F for 1 to 2 minutes, until light golden brown. Serve immediately with ramekins of Ancho and Avocado Aioli.
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