This very southern dish is perfect to serve at your Mardi Gras celebration! Creamy and rich with a kick of spicy Creole mustard, this is a fun dish that's deliciously different.
2 2/3 C. all-purpose flour 1 Tbs. + 1 tsp. baking powder 1 Tbs. + 1 tsp. sugar 1 Tbs. + 1 tsp. salt 4 eggs, separated 1 C. Milk 1/2 Tbs. lemon zest 1/2 Tbs. chopped fresh thyme 6 garlic cloves, chopped finely 1/8 tsp. cayenne pepper 2 lb. California avocados, 1/4-inch dice Creole Mustard-Apricot Sauce 1 3/4 C. apricot jam 1 C. Creole mustard 1/4 C. water
Mix dry ingredients; reserve. Beat egg yolks until light; whisk in milk and next 4 ingredients. Stir in dry ingredients until just mixed; if batter is too thick, thin with additional milk. Let batter rest in the refrigerator at least 2 hours or overnight. Gently fold in avocado; reserve. Whip egg whites until stiff; fold into avocado mixture. Drop 3 generous spoonfuls of batter, one at a time, into 375 degree oil; cook until golden brown, about 2 minutes. Serve with 1/4 C. Creole Mustard-Apricot Sauce on the side. Repeat until batter is all cooked. To make Creole Mustard-Apricot Sauce, mix apricot jam, Creole mustard and water until well blended; reserve. Yield: 3 C.