Fried Avocados Recipes

FRIED AVOCADO TACO

Steps:

• Heat enough oil to come 3 inches up the sides of a Dutch oven until it reaches 375 degrees F.
• To make the batter, in a large bowl whisk together flour, beer, 1/2 cup water, paprika, 2 teaspoons salt and some pepper.
• Season the avocado segments with salt and pepper. Dunk each segment of avocado into the batter. Let any excess batter drip off, and slip into the hot oil. Fry in batches, being careful not to overcrowd the pot, until the outside is golden, 3 to 4 minutes. Drain on a paper-towel-lined sheet tray or a wire rack.
• Place a layer of the Agave Crema on a warm tortilla, top with a couple of pieces of the fried avocado and a spoonful of the Baja Slaw. Serve with couple of lime wedges and plenty of cold beers.
• Mix the green cabbage, red cabbage, cilantro, lime juice, chiles, mangoes and some salt and pepper together in a bowl. Let sit for at least 20 minutes for the flavors to meld.
• Mix the crema, agave and cumin together in a bowl. Season with some salt and pepper.

DEEP FRIED AVOCADOS

Steps:

• Combine all batter ingredients.
• Dust avocado wedges with flour.
• Put wedges into batter mixture until coated.
• Fry in deep fat fryer until lightly browned-about two minutes.
• Serve with sour cream and salsa.

FRIED AVOCADOS

Steps:

• Heat oil in a large heavy skillet or deep-fryer to 365 degrees F (180 degrees C).
• In a small bowl, mix together the flour, seasoning blend and cumin. Place the beaten egg in a shallow dish. Dip avocado slices in beaten egg, and then in the flour mixture. You may repeat the dipping process if you prefer a thicker batter.
• Fry the coated avocado slices in the hot oil for 3 to 5 minutes, until golden brown, turning once. Drain on paper towels, and serve hot.

AVOCADO FRIES

Steps:

• If not serving avocado fries immediately, preheat oven to 200 degrees F. Line a baking sheet with paper towels.
• Place flour in a wide, shallow bowl and panko in another wide, shallow bowl. In a small bowl, whisk together eggs and water.
• In a deep, medium saucepan, heat 1 inch of oil to 375 degrees F, or until a few panko bits bubble vigorously when added.
• Meanwhile, halve avocados lengthwise, remove pit, and slice each half into 4 wedges. Peel away skin, and coat each slice, one by one, in flour, shaking off excess. Dip in egg wash, then panko, gently pressing breadcrumbs on sides to coat. Place avocados on large cutting board or plate.
• When oil is hot, fry 3 to 4 avocado slices at a time until golden brown, about 30 seconds. Gently transfer with tongs to paper towel-lined baking sheet and sprinkle generously with salt. Place baking sheet in oven to keep warm, or serve immediately with lemon slices and salsa or other condiments, if desired. Repeat with remaining avocado slices.

FRIED STUFFED AVOCADO

Steps:

• Take the ½ avocado and remove the skin, leaving avocado ½ whole. Take a scoop and.
• remove some of the flesh around the seed whole to allow for more filling.
• Dust with flour and wrap in plastic and freeze.
• Dip the avocado in the relleno batter removing some batter from the hole and deep fry.
• Heat, sauté and cook the shrimp with garlic and pico. Deglaze with white wine and add cream to bring to a boil. Add manchego cheese and cook until thickened.
• Fill the hole with the shrimp mixture and pour sauce around rim and serve.
• Serve on a large round plate and garnish with fresh cilantro.
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• Some restaurants fill both halves of avocado, put the halves together batter or dust with flour and deep fry for a couple of minutes.
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• Relleno Batter:.
• To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer.
• Stir batter until thoroughly mixed.
• Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 hours - the longer the better, to a point.
• Just before using batter, stir it well again.
• In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter.
• Fry in oil at 360°F.