02 May Recipe: Fried Avocado with Lime-Cilantro Dipping Sauce
Wanting to redeem myself from the monumental failure of my salted caramel candy apples — which devolved into sliced apples and a dip — I accepted the task of creating an avocado recipe for MissAvaCado‘s Cinco de Mayo Blogger Challenge. The results have me wondering if I’m cut out for challenges.
While the goal was to create an amazing guacamole recipe, as an easily distracted Gemini, I got sidetracked by the idea of avocado ice cream. As you can tell from the post title, that didn’t happen. First of all, I hadn’t frozen the ice cream maker’s drum, which requires a good 24 hours’ notice. Then, while I debated holding off for another day while the drum chilled, the avocados got impatient. And once you tick off an avocado, you get more than just a big pit with attitude.
So, with four clock-watching avocados staring me down, I panicked. The only Mexican dish I could think of was deep fried ice cream which meant I needed ice cream (obviously), batter and a deep frier. Not only did this take me further from the original challenge, I lacked the deep frier. And ice cream. So I streamlined my brilliant but off-base Deep-Fried Avocado Ice Cream concept and ended up with simple Fried Avocado Slices With Dip. Which is kind of like guacamole, only in reverse since you dip with avocado slices, not into mashed avocados.
Again with the slices and dip? Clearly I’m in a rut.
To make my topsy-turvy, not-quite-guacamole, I started with a classic tempura batter, but the avocado’s natural oils made the coating doughy. Sticking to the Japanese theme, I turned to panko crumbs. They worked beautifully and required only a half inch of oil.
The results are crunchy on the outside and creamy on the inside — the sort of thing you really shouldn’t eat too often but will find yourself craving out of the blue despite knowing better. I think it’s the lime-cilantro dipping sauce. Or the avocado. Or the panko crumbs. Or the combination. Or maybe I’m just destined to make sliced food with a dip and leave it at that.
While I can’t vouch for the health benefits of this dish, I can say with confidence fried avocado slices are better for you than deep-fried ice cream. By how much? Don’t ask. Some things are best left unasked.
Besides, “Can I have some?” put all other questions aside and enjoy a little indulgence.
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Fried Avocado with Lime-Cilantro Dipping Sauce
Summary: A twist on guacamole, this has all the classic flavours of Mexico but not in the order you’d expect.
Ingredients
Cilantro Dipping Sauce
- 1/4 cup canola oil
- Juice of 1 lime
- 1 cup cilantro, roughly chopped
- 1 clove garlic
- 1/2 jalepeno pepper (optional)
- 1 tsp honey
- salt to taste
- fresh ground black pepper
Avocado Slices
- canola oil for frying
- 1/4 cup all-purpose flour
- 1/4 tsp fine sea salt
- zest from 1 lime, finely grated
- 1/2 tsp chipotle powder (or chili powder)
- 1 cup Panko crumbs
- 1 egg, beaten with 1/2 tsp water
- 2 avocados, firm but just ripe, sliced into 1/2-inch thick wedges
Instructions
Cilantro Dipping Sauce
- Combine the canola olive oil, lime juice, cilantro, garlic, jalepeno, honey salt and fresh ground black pepper in a blender.
- Blend until smooth, scraping down the sides as necessary. Adjust seasoning to taste before serving with the fried avocado slices.
Fried Avocado Slices
- In a heavy bottomed sauce pan or wok, over medium heat, heat a half inch of oil. The oil is ready for frying when a few panko crumbs dropped in immediately sizzle.
- While the oil is heating, prepare the coating and avocado slices.
- Mix the flour, salt, lime zest, and chipotle together. Place in a shallow dish.
- Place the Panko crumbs beside it in a shallow dish.
- Beat the eggs with the water in a shallow dish. Arrange in order flour / egg / panko with the panko closes to the frying pan.
- Split the avocado in half, remove the pit and then slice the avocado in wedges. Carefully peel off the rind.
- Dredge the avocado slice in the flour, dip in the egg and then roll in the panko crumbs. When you have a few done, place them in the oil and fry until they are golden, flipping to cook evenly. This will take less than minute. Remove from the oil and place on paper towels to drain for a few seconds.
- Serve while still hot with the dipping sauce.
Cooking time (duration): 15
Diet type: Vegetarian
Number of servings (yield): 8
Meal type: hors d’oerves
My rating:
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Dana McCauley
Posted at 09:36h, 02 MayCharmian, I think I’m gaining weight just thinking about this recipe — it looks so moreish!
Mardi@eatlivetravelwrite
Posted at 11:15h, 02 MayI love your twist – I kept on seeing other entries that were more classic guac and wondered if my idea (guacamuffins and guacpops) were too off base but I am glad that great minds think differently 🙂 YUM.
Sasa
Posted at 16:54h, 03 MayThese look amazing, what a smart idea – crunch (I love panko, I grew up in Japan), creaminess and a sour bite…I see these in my near future.
Charmian Christie
Posted at 20:54h, 03 MayIt’s moreish, all right. But it’s a healthy fat, so you can indulge (on occasion).
Charmian Christie
Posted at 20:58h, 03 MayI dropped by your blog and just love your original twist on guacamole! Love the name guacamuffins. That alone wins you a prize in my books.
Charmian Christie
Posted at 21:04h, 03 MayThanks. The panko worked nicely as a contrast in texture. But I don’t want to over-think things too much, especially since it’s really just a failed ice cream idea.
I’m guessing from the title of your latest blog post, you’d understand this logic. (And I’m a scanner who’s learning to focus.)
Richelle
Posted at 15:55h, 11 MayIm visiting my mother this weekend so I was searching something new to make her try. This is perfect, especially because she lives in such a small town they can’t find avocados there. Could you imagine?
Charmian Christie
Posted at 09:09h, 16 MayActually, I can imagine — and it’s scary! I hope your mom enjoyed this treat. You’re a great daughter for making her something she can’t have otherwise. I’m sure she’ll appreciate the effort.
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Posted at 19:02h, 18 May[…] For a healthier twist on grilled and deep fried foods, try adding avocados. To grill an avocado, cut one in half, remove the pit, brush both sides with lemon or lime juice, then place them face-down on the grill. You can finish them off by filling the hollow centers with salsa. Another tasty option is deep fried avocados with lime dipping sauce. […]
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Posted at 20:35h, 18 May[…] For a healthier twist on grilled and deep fried foods, try adding avocados. To grill an avocado, cut one in half, remove the pit, brush both sides with lemon or lime juice, then place them face-down on the grill. You can finish them off by filling the hollow centers with salsa. Another tasty option is deep fried avocados with lime dipping sauce. […]
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Posted at 13:22h, 19 May[…] For a healthier twist on grilled and deep fried foods, try adding avocados. If you want to grill an avocado, cut one in half, remove the pit, brush both sides with lemon or lime juice, then place them face-down on the grill. You can finish them off by filling the hollow centers with salsa. Another tasty option is deep fried avocados with lime dipping sauce. […]
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Posted at 13:46h, 19 May[…] For a healthier twist on grilled and deep fried foods, try adding avocados. To grill an avocado, cut one in half, remove the pit, brush both sides with lemon or lime juice, then place them face-down on the grill. You can finish them off by filling the hollow centers with salsa. Another tasty option is deep fried avocados with lime dipping sauce. […]
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