Chef Matt Hastings
Main Course California
This whimsical take on a popular state fair food is sure to win fans at catered events. Instead of hot dogs, these veggie-based “corn dogs” feature wedges of avocado that are skewered, coated with spicy cornbread batter and fried. Chef Matt Hastings serves them with a side of avocado ranch dressing for dipping.
Avocado Ranch Dressing
½ cup ripe avocado, mashed well
1 cup prepared ranch dressing
12 dried California chiles
3 cups packaged cornbread mix
6 large ripe fresh avocados, peeled and seeded
Salt and pepper, to taste
24 (8-in. long) skewers
¾ cup all-purpose flour
1½ cups water
Canola oil, for frying
6 limes, each cut into 4 wedges
Mexican chile lime seasoning, to taste
Fresh cilantro, for garnish
1. Prepare dressing: In bowl, mash avocado until smooth. Mix in ranch dressing until well-blended. Refrigerate until service.
2. In batches, grind the dried chiles and their seeds in a spice grinder. Measure cornbread into large bowl; whisk in ground chiles. Set aside.
3. Cut each avocado into 4 wedges and season with salt and pepper. Carefully thread each wedge onto skewers. Dust the wedges with flour, shaking off excess. Place the skewers on tray; freeze for 5 to 10 minutes.
4. Heat oil in deep fryer to 350 F. Stir water into reserved cornbread-chile mix until mixture resembles pancake batter. Dip frozen skewered avocado wedges in batter, allowing excess to drip off.
5. Fry skewered avocados in hot oil 2 to 3 minutes or until golden brown; drain on paper towels. Serve skewers with lime wedges, chile lime seasoning and avocado ranch dressing. Garnish with cilantro.
Photo courtesy of California Avocado Commission