Cajun-style Avocado Fritters with Creole Mustard-Apricot Sauce
Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/3 Cups all-purpose flour
- 2 tsp baking powder
- 2 tsp sugar
- 2 tsp salt
- 2 eggs, separated
- ½ Cup milk
- ½ tsp finely chopped lemon zest
- ½ tsp chopped, fresh thyme or pinch dried
- 3 cloves garlic, chopped finely
- Pinch cayenne pepper
- 2 Genuine California Avocados, diced 1/4 inch
- Vegetable oil as needed for deep frying
- Creole Mustard-Apricot Sauce
- Creole Mustard-Apricot Sauce:
- ¾ Cup + 2 tablespoons apricot jam
- ½ Cup Creole mustard or other whole-grain mustard
- 2 Tbsp water
- =
Directions
Mix dry ingredients, reserve.
Beat egg yolks until light, whisk in milk, lemon zest, thyme, garlic, and cayenne.
Stir in dry ingredients until just mixed.
Gently fold in avocado, reserve.
Whip egg whites until stiff, fold into avocado mixture.
Deep fry 6 generous tablespoons at a time until golden, about 3 minutes.
Keep warm until all batter is used.
Serve 3 per serving with 1/4 cup Creole Mustard-Apricot Sauce
Sauce Preparation
Thoroughly mix apricot jam, mustard and water, reserve.