Friday, August 10, 2012

Deep Fried Avocado

I had no idea which direction this dish was going to take.
I just made the plunge (literally, in oil) 
and crossed my fingers praying that 
it doesn't turn into greasy mush.  

You see, when you own a deep fryer, you have a tendency to adapt this way of thinking.  This tastes amazing on its own, 
but seriously... 

It may turn out to be a disaster, 
but, in my experience,the successes were always worth the risk. 

Luckily, my attempt resulted in a big win.  
The heat made the avocado nice and creamy in the inside
and the oil made the panko breading extra crispy on the outside. 

I like to reuse my oil, so each bite had 
remnants of fried chicken as well. Big win. 

Deep Fried Avocado
Serves 2 (as side dishes)
Recipe adapted from Food Republic

For the optimal deep fried avocado experience, it must be accompanied with a sauce.  You can go either way with this.  If you want to shoot for a savory dish, try serving it with my garlic tomato sauce. If you are feeling a bit adventurous and want to serve this as a dessert, I dare you to serve it with vanilla ice cream and powder sugar. Double dog dare you. 

2 large avocados
1 cup of all-purpose flour
3 large eggs, beaten
2 cups of panko
Kosher salt for sprinkling
Oil for frying

1. Slice avocados in half and remove the pit. 

2. Cut each half into three slices and peel off the skin.

3. Dredge each wedge in flour, then soak in egg (leave it in for a few seconds to allow the egg to stick to the flour), roll in breadcrumbs and place on a tray or platter.

4. Preheat fryer to 350F.

5. Fry avocado wedges in batches, making sure not to overcrowd the fryer. Remove after 5 minutes, or when they're golden-brown and crisp-looking.

6. Drain on several layers of paper towels, sprinkle with salt and serve with your favorite dipping sauce. 

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