Avocado-Studded Mardi Gras Fritters with Creole Mustard-Apricot Sauce
- 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.