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Recipe Friday: Avocado "Corndog"

People around the country have been mourning the loss the summer festivals, so why not bring a little of the fun home with some tasty bites on a stick. 

Put a spin a traditional corn dog this National Avocado Day with this Avocado Corn Dog. 

California Avocado "Corndog"

Recipe courtesy of Matt Hastings, Main Course California

Serves: 12


6 ripe fresh California avocados, peeled and seeded
3 cups packaged cornbread mix
1 ½ cups water
12 dried California chiles
6 limes, each cut into 4 wedges
¾ cup all-purpose flour
salt and pepper, to taste
Canola oil for frying
24 8-inch skewers
Mexican Chili Lime seasoning, as needed
California avocado ranch dressing, for dipping (recipe follows)
Fresh cilantro, for garnish


  1. Heat oil in a deep fryer to 350°F.
  2. In batches, grind the dried chiles with seeds in a spice grinder. Whisk into the cornbread mix. Set aside.
  3. Cut each avocado into 4 wedges and season with salt and pepper. Carefully skewer each wedge. Dust the wedges with flour, shaking off excess. Place the skewers on a tray and freeze for 5-10 minutes.
  4. Whisk the water into the cornbread-chile mix (consistency should be like pancake batter).
  5. Dip frozen skewers in batter, allowing excess to drip off.
  6. Fry skewers until golden brown, about 2-3 minutes. Drain on a paper towel lined tray. Serve 2 skewers on each plate with lime wedges and chili-lime seasoning, and 2 Tbsp California Avocado Ranch Dressing, if desired, for dipping. Garnish with cilantro. 

Ingredients for Avocado Ranch Dressing

½ cup ripe fresh California avocado, finely mashed
1 cup prepared ranch dressing


  1. Mix all ingredients together

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