Oh hi! I know that previously, I sung praises about beer battered tofu and how great and lovely it is, and now I am here to do the same thing about DEEP FRIED AVOCADO! This summer has reinvigorated my love for most things avocado; on my toast and bagels, in salads, as guac with fresh basil and orange juice, and most recently, FRIED.
These would be an excellent treat on their own dipped in a Sriracha aoli, on tacos, maybe on top of a salad, pretty much however you’d like them. I chose to enjoy mine in a burrito this time around. The recipe below was using two large avocados, which IMO is enough to split between 3-4 burritos or servings of tacos. Scale to your needs, as I don’t know that these would keep all that well. They are best enjoyed fresh.
2 ripe avocados, pitted and sliced
3/4 cups beer of your choice
1 cup flour
1 tsp garlic powder
1/2 tsp paprika
1 cup panko bread crumbs
1 tsp salt
Oil for frying
-Heat skilled with an inch thick of oil, or deep fryer to 350 degrees.
-Mix all beer batter ingredients in a medium sized bowl
-In a separate, low bowl, keep panko bread crumbs+salt
-Cover each slice of avocado in beer batter mixture, then dredge in panko bread crumbs
-When oil is heated, drop batter+panko covered avocado slices. Cook for about 45 seconds on each side, or until golden brown
-Set aside on paper towel covered plate to cool.
Really, you can do this with any of your favourite vegetables. Some of mine that come to mind are eggplant, zucchini, pickles, and asparagus. Weird how much of my favourite things to fry are green. Enjoy, babes!