Crispy Avocado Po'Boy

Crispy Avocado Po'Boy

Ingredients

  • 2 tbsp. Avocado remoulade (recipe follows)
  • 1 each Toasted French roll, sliced open
  • 1/2 cup Shredded romaine lettuce
  • 1/2 cup Popcorn shrimp (Chef's choice for recipe)
  • 1/2 cup Tempura-battered avocado bites (recipe follows)

Preparation

  1. Place romaine into the roll and top with shrimp and avocado bites.
  2. Drizzle with remoulade.
  3. Serve immediately.

 


 Tempura-Battered Avocado Bites

Makes 24 servings

Ingredients

  • 6 each Avocados From Mexico, 1-inch dice
  • 4 1/2 cups Cornstarch
  • 1 1/2 cups Flour
  • 2 tbsp. Baking powder
  • 1 tbsp. Salt
  • 1 1/2 tsp. Pepper
  • 1 1/2 cups Club soda
  • 6 each Eggs

Preparation

  1. In a large bowl, whisk together cornstarch, flour, baking powder, salt, and pepper. Add club soda and eggs. Continue whisking until smooth.
  2. Dip avocado pieces in tempura batter and immediately place in a 350°F fryer. Remove when cripsy, after approximately 1 minute.
  3. Drain well on a rack and hold for service.

 Avocado Remoulade

Makes 24 servings

Ingredients

  • 1 1/2 cups Avocados From Mexico, 1-inch dice
  • 1/3 cup Milk
  • 3 tbsp. Lemon Juice
  • 1/4 cup Cornichons
  • 1/4 cup Capers
  • 3 tbsp. Dijon mustard
  • 1 tbsp. Old Bay seasoning
  • 1 tsp. Salt
  • 2 tbsp. Granulated sugar
  • 1 cup Mayonnaise

Preparation

  1. Place avocados, milk, lemon juice, cornichons, capers, mustard, Old Bay, salt, and sugar into a blender, and mix until thoroughly combined.
  2. Remove from blender and whisk in mayonnaise.
  3. Store in refrigerator until service.

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