School is out!!! I now have a couple of months to spend time with the kids doing fun stuff, hopefully go on a fun vacation…….. I’m pretty sure that by the time they go back to school, we’ll all be sick and tired of each other’s company!!! Anyway, the kids got popsicles and a water gun fight as a treat on the last day of school but somehow that did not do it for V and I. So what does one make to celebrate such an awesome school year?? The twins completed their first year of school, N scored excellent marks on his CRCT, I went back to work and discovered I still have it and all three teachers agreed that I have awesome kids !! What more can a person ask for??
Somehow this year, winter just turned into summer without the beauty of spring to ease us into it. No beautiful wildflowers, no rabbits running around the backyard, no gentle breezes!! I had just bought some beautiful fresh mint and avocados just came into season. I know you can pretty much get them throughout the whole year but they taste so much better when you buy them during their season !!! A couple of months ago, my girlfriends and I went to modern Mexican restaurant for dinner and we ate these divine fritters made with guacamole. I was determined to recreate these and this was the right time!!!
This is basically a hush puppy with the flavors of guacamole incorporated in it !! For those of you who don’t know what a hush puppy is……it’s a deep-fried cornmeal fritter very popular in the South, especially seafood restaurants. Apparently hunter, fishermen….in one version even soldiers, would fry bits of cornmeal batter and toss it to the dogs to “hush” them!! Personally I think they are wasted on the dogs…especially this version!!!
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GUACAMOLE HUSH PUPPIES ( makes 25-30 ) 1 ½ cups Self Rising Cornmeal ½ cup Self Rising Flour ½ tsp. Baking Soda ¾ tsp. Salt 1 cup Buttermilk 1 Egg, lightly beaten ¼ cup finely chopped Red Onion 1 Green Chili, finely chopped 1 ½ tsp. Ginger, finely chopped 2-3 tbsp. Tomato, finely chopped Juice of ½ Lemon 2 tbsp. Mint, finely chopped 2 tbsp. Cilantro, finely chopped
Heat the oil to deep fry the hush puppies. Mix together cornmeal, flour, baking soda, salt. Now make the guacamole by adding the onions, green chili, ginger, tomatoes, cilantro and mint to the mashed avocado. Mix gently with the dry ingredients. Mix together the buttermilk and egg. Make a well in the center of the flour mix. Pour the wet mix and gently mix. Do not mix until you are ready to fry. Drop spoonfuls into the hot oil and deep fry till golden brown. Drain on a paper towel. Dip the spoon into a glass of water after each spoonful is dropped into the oil. I use a cookie dough scoop for beautiful round hush puppies. I served these with a chipotle mayo and wedges of lime. |
These are delicious……buttery goodness from the avocadoes, warmth from ginger (this is my addition), heat from jalapenos, floral notes from mint, cilantro and super crunchy!!!! These are a bit like potato chips….you cant stop with one!!!!
This is off to “Cooking with Herbs” at Lavender and Lovage. It is also off to “Family Foodies- Cheap and Cheerful” at Bangers and Mash and “Credit Crunch Munch” at Gingey Bites.
This off to Bloggers around the world-World Cup 2014 challenge at Cooking around the World.
