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Lemon Thyme Hass Avocado Beignet Recipe

These avocado beignets are not your average French doughnut recipe. Served with a Chipotle Aioli sauce for dipping, this beignet recipe makes an impressive appetizer.

Recipe courtesy of Executive Chef Bernard Guillas, The Marine Room, La Jolla, California

Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.

Makes: 32 Hors d’oeuvres
Cook Time: 5 minutes

Re-Calculate: Ingredients

Ingredients:
  • 4 each ripe, Fresh Hass Avocados, peeled, seeded and cut into eighths*
  • Fritter Batter (recipe follows)
  • Grapeseed oil as needed for frying, heated to 350 degrees F
  • Chipotle Aioli (recipe follows)
  • Organic sea salt flakes to taste
Fritter Batter – Yield: 1 ¾ cups
  • 1/2 cup rice flour
  • 1/2 cup all purpose flour
  • 2 tsp. lemon thyme, fresh, chopped
  • 1/4 tsp. sour plum powder (optional)
  • 1/4 tsp. togarashi
  • 1/4 tsp. salt
  • 1 each egg, beaten
  • 1 cup club soda
Chipotle Aioli – Yield: 1 ¼ cups
  • 1 Tbsp. unsalted butter
  • 1 each large vine-ripened tomato, peeled, seeded, diced
  • 2 Tbsp. shallots, chopped
  • 1 Tbsp. chipotle en adobo
  • 3 each cloves garlic, minced
  • 1 each egg yolk
  • 1/2 cup olive oil
  • 1 lime, juiced
  • Sea salt and freshly ground black pepper to taste
Instructions:
  1. Assembly:
    In batches of 6 each dip avocado wedges into fritter batter and deep fry for 20 seconds. Place on paper towels to remove excess fat. Continue with all batches
  2. Season with organic sea salt flakes.
  3. Serve immediately with Chipotle Aioli as a dipping sauce.
Fritter Batter
  1. In a large bowl combine the rice flour, all purpose flour, lemon thyme, sour plum powder, togarashi and salt.
  2. Stir in the egg and club soda into the dry ingredients until a slightly lumpy batter forms. If mixture is too thick, add a small amount of additional club soda. Use immediately.
Chipotle Aioli
  1. Melt butter in saucepan over medium heat.
  2. Add tomato, shallots and chipotle en adobo. Cook 5 minutes or until a pasty consistency. Remove from heat and refrigerate until well chilled.
  3. Place chilled mixture into a blender and puree until smooth.
  4. At medium speed add garlic, egg yolk and slowly drizzle in olive oil until aioli thickens.
  5. Add lime juice and season with salt and pepper.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Lemon Thyme Hass Avocado Beignet Recipe
 
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Category: Appetizer

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