FRIED AVOCADO WITH CHIPOTLE CREAM SAUCE

The only way to eat an avocado is when they’re deep fried in a Panko crust and dipped in a chipotle cream sauce!

I’m always a late bloomer when it comes to television shows. I tend to get into them 3-4 seasons in so once Jason downloads all of the episodes, which could sometimes be 40+ episodes all at once, I get somewhat addicted to the tv. This happened with Grey’sLostDexterBreaking Bad, and now The Walking Dead. And guys, let me tell you – The Walking Dead – AMAZING. Seriously. I’ve powered through seasons 1-3 in a span of weeks and Jason and I have a date to watch the season 3 finale tonight so if my post doesn’t make much sense, it’s because I’m rushing through to get to the tv.

But before I cry my eyes out again {SPOILER-ALERT} like I did when Norman Reedus watched his brother become a walker, let’s talk fried avocados. I didn’t even know you could fry them but once I discovered this magic, I don’t think I could ever go back to the uncooked version. With a simple flour-egg-Panko crust, these babies get fried in a vat of hot oil to absolute crisp, golden-brown perfection. But before you scurry off to devour these, you can’t forget about the chipotle dipping sauce.

FRIED AVOCADO WITH CHIPOTLE CREAM SAUCE

FRIED AVOCADO WITH CHIPOTLE CREAM SAUCE

 

The only way to eat an avocado is when they’re deep fried!

INGREDIENTS:

  • 2 cups vegetable oil
  • 2 avocados, halved, seeded, peeled and sliced lengthwise
  • 1/4 teaspoon salt, or more to taste
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup Panko bread crumbs

FOR THE CHIPOTLE CREAM SAUCE

  • 1 cup sour cream
  • 1 tablespoon Olo’s chipotle paste
  • 1 clove garlic, pressed
  • Pinch of salt

DIRECTIONS:

  1. To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic and salt; set aside.
  2. Heat vegetable oil in a Dutch oven or large pot over medium high heat.
  3. Season avocados with salt, to taste.
  4. Working one at a time, dredge avocado slices in the flour, dip into the egg, then dredge in the Panko* crumbs, pressing to coat.
  5. Working in batches, add the avocado slices to the Dutch oven, 5 or 6 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate.
  6. Serve immediately with chipotle cream sauce.

Find complete recipe here

Add a Comment

Your email address will not be published. Required fields are marked *