Papa Tom Coarse Yellow Creamy Grits Avocado Fritter With Cajun Aioli
Chef Eric Damidot of Hyatt Regency New Orleans has come up with creamy grits and avocado fritters. “The avocado fritters at Hyatt Regency New Orleans blend the savory flavors of the South into the perfect winter comfort food. This dish embodies the home-cooked essence of New Orleans cuisine,” says Chef Eric Damidot.
- 2 large choquette avocados
- 1 cup uncooked Papa Tom Coarse grits
- 4 cups milk
- 1 tsp salt
- 1 1/2 cups (6 oz) shredded extra-sharp white cheddar cheese
- 1/2 cup cooked and finely crumbled bacon (about 8 slices)
- 2 green onions, minced
- 1/2 tsp freshly ground pepper
- 3 large eggs
- 1 cup of all-purpose flour
- 3 cups Japanese Panko breadcrumbs
- vegetable oil
- 1 cup mayonnaise
- 12 drops Tabasco or hot sauce
- ½ tsp garlic powder
- 1 tbsp chili powder
- ½ tsp dried minced onion
- ¼ tsp nutmeg
- ½ tsp black pepper
1. Prepare the grits, heating up 4 cups milk and 1 tsp salt. Remove from heat, add the grits and let cook at simmer for 15 to 20 minutes. Stir in cheese, little more butter and heavy cream for consistency. Perfectly cooked when the spoon holds straight up just a little and starts falling onto the edge of the pot.
Chill in a 200 pan till cold and harder.
2. Roll grits into 1 1/2-inch balls. Cut big square of the choquette (avocado), and with your big finger, create an opening into the grits ball to insert the avocado inside. (Avocado should be like a “dice” size square…) Close over the avocado to cover it entirely. Whisk together 2 whole eggs and a yolk. Dip the grits balls into flour, then the egg wash, and roll in breadcrumbs.
3. Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. Fry fritters in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225° oven up to 30 minutes. Serve warm.Back to top