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California Avocado, Crab & Corn Fritters with California Avocado Mango Sauce

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California Avocado, Crab & Corn Fritters with California Avocado Mango Sauce

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Ingredients

Serves: 14

1 shallot, peeled and finely minced
8 Tbsp. unsalted butter
1 Tbsp. all purpose flour
1 Tbsp. baking powder
2 eggs, slightly beaten
1 lb. lump crab
3 scallions, thinly sliced
1 cup corn
1 1/2 ripe, Fresh California Avocados, 1 inch diced
1 lemon, zest of
1 Tbsp. chopped fresh dill
1 cup bread crumbs
As needed salt & pepper to taste
As needed Oil for frying
As needed California Avocado Mango Sauce
1 cup mango puree
1/2 cup ripe, Fresh California Avocados, 1 inch diced
1 tsp. rice wine vinegar
As needed salt & pepper to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

California Avocado, Crab & Corn Fritters

  1. In a medium size sauce pot, heat oil to 375 degrees.
  2. In a small sauté pan, sauté the shallots in the butter until translucent.
  3. In a mixing bowl, mix the sautéed shallots with the remaining ingredients. Form into small balls.
  4. Slowly drop a few of the crab-avocado balls into the oil and fry until golden brown.

California Avocado Mango Sauce

  1. Puree all ingredients in a blender and reserve for service.
Nutrition information per serving


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chef Jeff Rossman, Terra Restaurant & Bar

Comments

(5 Ratings)