FRIED AVOCADOS

We do a lot of Mexica themed/food and this recipe is always a big hit. We serve it with shrimp or crab salsa, but you can just use a plain salsa of your choice. Pass the MARGARITAS!

1 c. all purpose flour
1 c. beer or ale
1&1/2 t. paprika
dash hot pepper (optional)
2 laarge cloves garlic, minced fine
2 large avocados
Oil for frying
Salt to taste

Mix the flour, beer, paprika, pepper, garlic together in a bowl until well blended.
Allow to stand for at least several hours, but even better overnight in the frig.
Peel the avocado and cut into wedges, but not too thin.
Heat the oil to about 2 inches in a cast iron skillet.
Dip the avocado in the batter and fry in the hot oil until golden about 3 minutes, turning only once. DO not crowd the pan.
Remove from the oil, drain on paper towels and sprinkle with the salt.
SERVE warm with chilled salsa!

wouldn't frying turn the avocado mushy?
unless you use an unripe one..

No!

I guess it is like fried ice cream. The batter protects it.Never had a problem with them being mushy.Always get's rave reviews! :)

This make me want to attempt to deep fat fry the water melon again
what's another summer / fall in the burn unit

This sounds good. I do believe I'll give it a try. Do you have a particular variety of avocado you prefer?

quote:

Originally posted by enginecapt

This sounds good. I do believe I'll give it a try. Do you have a particular variety of avocado you prefer?

You can use all varities, however I use the Hass more often.
Just be sure they are not too ripe. You want them to give just a bit.
Also, the recipe is basic. You can add any other seasonings or pepper you want to the batter.

If you like avovados, you will enjoy them!

OOOOh! Fried avocadoes sound SOOooo good!

Question: Can you deep fry them or have you always shallow fried them?

If anyone is venturing to the border of San Diego/Riverside counties, you'll find fried avocados in Fallbrook on the appetizer menu at Cask-n-Cleaver (served with horseradish marmalade!!). Coated in a rather light tempura batter. Careful! That first bite will burn your mouth.

Cask-n-Cleaver is a rather nice steakhouse we recently tried for the first time. It is somewhat pricey, as dinner for 2 with (fried avocado) appetizers and a couple of drinks was approaching $100. But, where better to have avocados, fried or otherwise, than in the town that hosts an annual Avocado Festival?

I've always like Cask n Cleaver. They were born right up here in Cucamonga. The ones near me serve lunch also. How was that horseradish marmalade?

I had some at the fair last year along with deep fried ripe tomatoes...both were very very tasty.. the tomatoes tasted like pizza.

quote:

Originally posted by Salustra

If anyone is venturing to the border of San Diego/Riverside counties, you'll find fried avocados in Fallbrook on the appetizer menu at Cask-n-Cleaver (served with horseradish marmalade!!). Coated in a rather light tempura batter. Careful! That first bite will burn your mouth.

Cask-n-Cleaver is a rather nice steakhouse we recently tried for the first time. It is somewhat pricey, as dinner for 2 with (fried avocado) appetizers and a couple of drinks was approaching $100. But, where better to have avocados, fried or otherwise, than in the town that hosts an annual Avocado Festival?

Yeah....... how was that horseradish made? I would love to introduce some oft hat to my tastebuds......

We're heading to SoCal on Tuesday, avocacoes are 3 for a buck. I'll definately try this.