Fried Avocados Recipes

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FRIED AVOCADO BITES



Fried Avocado Bites image

Creamy on the inside and crispy on the outside, these tempura-fried avocado bites are the perfect appetizer for your next get-together.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 11

Three 8-ounce avocados, halved and pitted
Fine salt
2 tablespoons fresh lime juice
2 tablespoons sugar
1/2 teaspoon Asian chili garlic paste
Vegetable or canola oil, for frying (about 8 cups)
1 cup seltzer
3/4 cup all-purpose flour
1 large egg
1/4 cup loosely packed fresh cilantro leaves, for garnish
1 tablespoon Asian fish sauce

Steps:

  • Special equipment: a deep-fry thermometer
  • Line a small rimmed baking sheet with parchment. Score the flesh of each avocado half to the skin with 2 lengthwise and 3 crosswise cuts, to make 12 chunks per half. Ease the chunks out of the skins with a large spoon, and spread them in an even layer on the prepared baking sheet. Sprinkle with 1/2 teaspoon salt, and freeze for 1 hour.
  • Meanwhile, make the dipping sauce: Whisk together the lime juice, sugar, fish sauce and chili garlic paste in a small bowl until the sugar is dissolved; set aside.
  • Fill a large, heavy-bottomed pot or a Dutch oven with about 1 1/2 inches of oil. Attach a deep-fry thermometer, and bring to 360 degrees F over medium heat.
  • Whisk together the seltzer, flour, egg and 1/4 teaspoon salt in a medium bowl until smooth. Submerge half the avocado chunks in the batter. Scoop them out with a slotted spoon, letting excess batter drip back into the bowl, and add them to the hot oil, being careful not to splash. Fry the avocado chunks, turning frequently, until deeply golden brown, about 4 minutes. Transfer them to a paper towel-lined plate, and sprinkle right away with some salt. Bring the oil temperature back up to 360 degrees F. Repeat with the remaining avocado chunks. Transfer all the chunks to a serving plate, and garnish with cilantro leaves. Serve immediately with the dipping sauce.
  • Copyright 2015 Television Food Network, G.P. All rights reserved.

FRIED AVOCADOS



Fried Avocados image

Avocados sliced, battered, then deep fried to a golden brown. Yum! Yum!

Provided by APRIL TOMAS

Categories     Appetizers and Snacks

Time 20m

Yield 2

Number Of Ingredients 6

2 cups vegetable oil (for frying)
1 cup all-purpose flour
2 tablespoons salt-free herb seasoning blend
1 pinch ground cumin
1 avocado - peeled, pitted and sliced
1 egg, beaten

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.

Nutrition Facts : Calories 620.4 calories, Carbohydrate 56.7 g, Cholesterol 93 mg, Fat 39.9 g, Fiber 8.5 g, Protein 11.7 g, SaturatedFat 5.8 g, Sodium 44.1 mg, Sugar 1 g

TEMPURA FRIED AVOCADO BITES



Tempura Fried Avocado Bites image

Chunks of ripe avocado are coated with tempura batter, then fried in hot oil until crisp for a tasty dipping snack.

Provided by Avocados from Mexico

Categories     Trusted Brands: Recipes and Tips     Avocados from Mexico

Yield 4

Number Of Ingredients 8

2 large ripe Avocados from Mexico, cut into 1-inch pieces
1 cup all-purpose flour
1 egg
1 tablespoon cornstarch
1 cup cold club soda
½ cup ice water
Pinch of salt
Oil for frying

Steps:

  • Heat oil in a deep pan. Combine the flour, egg, cornstarch, club soda, ice water and salt in a bowl. Mix well.
  • Dip the avocado pieces in the batter, then drop gently into the hot oil. Fry the avocado pieces until they are crispy.
  • Remove and serve with your favorite dipping sauce.

Nutrition Facts : Calories 415.1 calories, Carbohydrate 37.9 g, Cholesterol 46.5 mg, Fat 27.9 g, Fiber 10.4 g, Protein 7.6 g, SaturatedFat 4.2 g, Sodium 31 mg, Sugar 1.1 g

FRIED STUFFED AVOCADO



Fried Stuffed Avocado image

The fried stuffed avocado has become quite popular lately showing up in a few restaurants in South Texas. If you see it on the menu, make sure you order it. They are all different. Here is one of the versions I found from a restaurant in Austin. I'm sure that you could make your own version. Enjoy!

Provided by YaYa1689

Categories     Tex Mex

Time 22m

Yield 1 Fried Avocado, 1 serving(s)

Number Of Ingredients 14

1/2 avocado
3 shrimp, chopped
1/2 teaspoon fresh pressed garlic
2 tablespoons pico de gallo
10 ounces white wine
3 ounces cream
2 tablespoons manchego cheese
2 ounces salsa or 2 ounces pasilla chili sauce
artichoke heart, if desired
2 eggs, separated
3/4 cup beer, room temperature
2 tablespoons vegetable oil
3/4 cup flour
1 1/2 tablespoons salt

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.
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~.
  • Some restaurants fill both halves of avocado, put the halves together batter or dust with flour and deep fry for a couple of minutes.
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~.
  • 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.

Nutrition Facts : Calories 1639.1, Fat 80.1, SaturatedFat 25.7, Cholesterol 646.8, Sodium 11191.3, Carbohydrate 104.7, Fiber 10.3, Sugar 7.6, Protein 42.1

BEER-BATTERED FRIED AVOCADO WEDGES



Beer-Battered Fried Avocado Wedges image

A snazzy way to play with avocados *UPDATE* Some have said it's kinda mild and I agree. I came up with this originally for a cpl. fambly members who like it that way. BUT, I just now (02/24/2012) added the creole seasoning to help perk it up a bit. I hope this helps some of ya'll to enjoy it more and for those that like it mild just kinda ignore the creole addition. Have a good day peeps.

Provided by Iowahorse

Categories     Lunch/Snacks

Time 2h3m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 cup lager beer or 1 cup ale
1 cup all-purpose flour
1 1/2 teaspoons paprika
2 garlic cloves, chopped finely
2 california avocados
1 1/2 teaspoons tony chachere's creole seasoning (optional)
vegetable oil, as needed (for deep frying)
salt, as needed
favorite salsa

Steps:

  • To make beer batter, whisk together beer, Tony's seasoning, flour, paprika, and garlic until well blended.
  • Let stand at least 2 hours.
  • Peel avocados; cut each into 6 wedges.
  • Dredge 6 wedges in reserved beer batter.
  • Deep fry in hot oil (370 F) until golden about 3 minutes.
  • Repeat with remaining wedges.
  • Serve wedges with fav.
  • salsa.

Nutrition Facts : Calories 343.4, Fat 14.5, SaturatedFat 2, Sodium 12.4, Carbohydrate 43.7, Fiber 7.7, Sugar 0.5, Protein 6.7

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