Creole mustard-apricot sauce Edit


  1. Mix dry ingredients; reserve.
  2. Beat egg yolks until light; whisk in milk and next 4 ingredients.
  3. Stir in dry ingredients until just mixed; if batter is too thick, thin with additional milk.
  4. Let batter rest in the refrigerator at least 2 hours or overnight.
  5. Gently fold in avocado; reserve.
  6. Whip egg whites until stiff; fold into avocado mixture.
  7. Per order: drop 6 generous spoonfuls of batter, one at a time, into 375°F oil; cook until golden brown, about 2 minutes.
  8. Serve with ¼ cup Creole mustard-apricot sauce on the side.

Creole mustard-apricot sauce Edit

  1. Mix apricot jam, creole mustard, and water until well blended; reserve.
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