Fried Avocado Slices with Spicy Lime Cream

There are some dishes that, upon first bite, transport you directly back to a specific moment in time. For me, these fried avocado slices are one of those culinary time machines. I first encountered them years ago at a bustling New Orleans eatery, a city whose vibrant culinary spirit I deeply admire. The crisp exterior giving way to that impossibly creamy, warm avocado, all bathed in a zesty, piquant crema – it was pure revelation. It’s the kind of appetizer that makes you forget your manners, reaching for one more slice before the plate is even cleared.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2–4 minutes
• Total Time: 32–34 minutes (plus 30 minutes soaking time)
• Servings: 8
• Yield: 32 slices
• Dietary Type: Vegetarian

Ingredients

For the Fried Avocado Slices:

• 1 ½ cups buttermilk
• 3 tablespoons hot sauce (such as Frank’s RedHot or your favorite)
• 4 firm-ripe avocados, peeled, pitted, and each sliced into 8 even pieces
• 1 ½ cups fine yellow cornmeal
• 3 tablespoons all-purpose flour
• ¾ teaspoon baking powder
• 1 ½ teaspoons salt, divided
• Vegetable oil, for frying (approximately 3–4 inches depth in your pan)

For Emeril’s Essence Creole Seasoning (Bayou Blast):

• ¾ teaspoon Emeril’s Essence Creole Seasoning (or your preferred Creole seasoning blend)
• 3 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 2 teaspoons cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

For the Spicy Lime Cream:

• 1 ½ cups sour cream
• ¼ cup fresh lime juice
• ¼ cup chopped cilantro leaf, plus 2 tablespoons chopped cilantro leaves (for garnish)
• ¼ cup diced red onion
• 1 jalapeno pepper, seeded and minced
• ½ teaspoon salt
• Lime wedges, for garnish

Equipment Needed

• Medium bowl (for buttermilk soak)
• Small bowl (for spicy lime cream)
• Deep-fryer or large, heavy-bottomed pot (like a Dutch oven)
• Shallow dish or baking sheet (for cornmeal mixture)
• Slotted spoon
• Paper towel-lined plate or wire rack
• Small bowl or mortar and pestle (for Creole seasoning, if making from scratch)

Instructions

1. Prepare the Avocado Soak: In a medium bowl, whisk together the buttermilk and hot sauce. Gently add the avocado slices to the mixture, ensuring they are fully submerged. Let the avocado soak for 30 minutes. This step is crucial for tenderizing the avocado slightly and infusing it with a subtle tang, preparing it for the crisp coating.

2. Make the Spicy Lime Cream: While the avocados are soaking, prepare the spicy lime cream. In a small bowl, combine the sour cream, fresh lime juice, ¼ cup of the chopped cilantro leaf, diced red onion, minced jalapeno pepper, and ½ teaspoon of salt. Stir everything together until well combined. Cover the bowl and chill in the refrigerator until you’re ready to serve. This allows the flavors to meld beautifully.

3. Prepare the Frying Oil: In a medium deep-fryer or a large, heavy-bottomed pot, fill the oil to a depth of 3 to 4 inches. It’s important not to fill the pot more than halfway up the sides to prevent overflows and ensure safe frying. Heat the oil over medium-high heat to 375 degrees F (190 degrees C). Using a thermometer is the most accurate way to ensure the oil is at the correct temperature.

4. Create the Cornmeal Coating: In a shallow dish or on a baking sheet, combine the fine yellow cornmeal, all-purpose flour, ¾ teaspoon of the Emeril’s Essence Creole Seasoning (or your homemade blend), baking powder, and the remaining 1 teaspoon of salt. Whisk these dry ingredients together until thoroughly combined.

5. Coat the Avocados: Carefully remove the avocado slices from the buttermilk soak, letting any excess drip off for a moment. Dredge each soaked avocado slice in the cornmeal mixture, pressing gently to ensure it’s well-coated on all sides. Shake off any excess cornmeal mixture.

6. Fry the Avocado Slices: Once the oil has reached 375 degrees F (190 degrees C), carefully place the coated avocado slices into the hot oil, being careful not to overcrowd the pan. You’ll want to fry them in batches to maintain the oil temperature and ensure even cooking. Fry for approximately 1 to 2 minutes per side, or until they are golden brown and crispy.

7. Drain and Season: Using a slotted spoon, carefully remove the fried avocado slices from the hot oil. Transfer them to a plate lined with paper towels or a wire rack to drain any excess oil. Immediately after draining, lightly season them with additional Emeril’s Essence Creole Seasoning to enhance their flavor.

8. Serve: Arrange the fried avocado slices on a serving platter. Serve them immediately with the chilled spicy lime cream for dipping. Garnish the platter with extra chopped cilantro leaves and lime wedges.

Expert Tips & Tricks

• Avocado Ripeness is Key: For the best results, choose avocados that are firm-ripe. They should yield slightly to gentle pressure but not be mushy. Overripe avocados will fall apart during frying, while underripe ones will be too firm and lack creaminess.
• Homemade Creole Seasoning: If you can’t find Emeril’s Essence or a similar pre-made blend, don’t hesitate to make your own! The recipe for the seasoning is provided within the ingredients list, and it’s a fantastic blend to have on hand for many dishes. Combine all the seasoning ingredients thoroughly in a small bowl or grind them together in a spice grinder for a finer consistency.
• Oil Temperature Management: Maintaining the correct oil temperature is paramount for crispy, non-greasy fried foods. If the oil is too cool, the avocado will absorb too much oil. If it’s too hot, the coating will brown too quickly before the avocado is heated through. Keep a close eye on your thermometer and adjust the heat as needed between batches.
• Don’t Skip the Soak: The buttermilk and hot sauce soak not only adds flavor but also helps the cornmeal coating adhere better to the avocado, ensuring a more satisfying crunch.

Serving & Storage Suggestions

These fried avocado slices are best enjoyed immediately after frying, when they are at their crispiest. Serve them warm as an appetizer, a side dish to tacos or grilled meats, or even as a delightful addition to a salad. The spicy lime cream is the perfect counterpoint to the warm, crispy avocado, so make sure to have plenty for dipping!

Due to their delicate nature and the frying process, these avocado slices are not ideal for storing and reheating. If you find yourself with leftovers (which is rare!), they will lose their crispness. However, any leftover spicy lime cream can be stored in an airtight container in the refrigerator for up to 2–3 days. It’s delicious as a dip for vegetables or as a topping for baked potatoes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	394 kcal
Calories from Fat
Total Fat	25.6 g	39%
Saturated Fat	8.2 g	41%
Cholesterol	20.8 mg	6%
Sodium	2443.5 mg	101%
Total Carbohydrate	38.9 g	12%
Dietary Fiber	10.6 g	42%
Sugars	4.7 g	18%
Protein	8.2 g	16%

(Nutritional information is an estimate and can vary based on specific ingredients and quantities used.)

Variations & Substitutions

• Spicier Kick: For those who love extra heat, consider leaving a few seeds in the jalapeno pepper, or even adding a pinch of extra cayenne pepper to the cornmeal coating.
• Gluten-Free Option: To make this dish gluten-free, ensure your hot sauce is gluten-free and use a gluten-free flour blend in place of the all-purpose flour in the cornmeal mixture. Cornmeal itself is typically gluten-free.
• Vegan Cream: For a dairy-free alternative to the sour cream, use a good quality unsweetened vegan sour cream or a thick, plain vegan yogurt.
• Herb Variations: While cilantro is classic, consider adding a touch of finely chopped chives or mint to the lime cream for a different herbaceous note.

FAQs

Q: How do I know if my avocado is firm-ripe?
A: A firm-ripe avocado will yield slightly to gentle pressure from your thumb, but it shouldn’t feel mushy or have soft spots.

Q: Can I use regular cornmeal instead of fine yellow cornmeal?
A: While fine yellow cornmeal will provide the best texture and coating, you can use regular cornmeal if that’s what you have. It might result in a slightly coarser crust.

Q: My oil isn’t hot enough. What should I do?
A: Be patient! It takes time for oil to reach the correct frying temperature. If it’s not hot enough, the avocado will absorb too much oil and become greasy. Use medium-high heat and a thermometer for accuracy.

Q: How can I prevent the avocado from breaking apart during frying?
A: Ensure your avocados are firm-ripe, coat them thoroughly with the cornmeal mixture, and handle them gently. Don’t overcrowd the pan, as this can lower the oil temperature and lead to less crisp results.

Q: Can I make the spicy lime cream ahead of time?
A: Yes, the spicy lime cream can be made up to 2–3 days in advance and stored in an airtight container in the refrigerator. This allows the flavors to deepen.

This recipe is a testament to how simple ingredients, prepared with a bit of flair, can create something truly extraordinary. The contrast of textures—crispy exterior, creamy interior—and the vibrant interplay of spice and tang make these fried avocado slices with spicy lime cream an unforgettable appetizer. They’re perfect for gatherings, a special treat, or whenever you crave a little taste of culinary sunshine. Enjoy!