Avocado-studded Mardi Gras Fritters with Creole Mustard-Apricot Sauce
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
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- 10 ½ oz All-purpose flour
- 1 Tbsp + 1 teaspoon Baking powder
- 1 Tbsp + 1 teaspoon Sugar
- 1 Tbsp + 1 teaspoon Salt
- 4 Eggs, separated
- 1 Cup Milk
- ½ Tbsp Lemon zest
- ½ Tbsp Chopped fresh thyme
- 6 cloves Garlic, chopped finely
- 1/8 tsp Cayenne pepper
- 4 California Avocados, 1/4-inch dice
- Creole Mustard-Apricot Sauce (recipe follows)
- =
Directions
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.
Per Order:
Drop 6 generous spoonfuls of batter, one at a time, into 375° F oil; cook until golden brown, about 2 minutes. Serve with 1/4 cup Creole Mustard-Apricot Sauce on the side.
Creole Mustard-Apricot Sauce:
Mix 1-3/4 cups apricot jam, 1 cup Creole mustard, and 1/4 cup water until well blended; reserve.