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


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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.

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  • 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

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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.

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