Creamy on the inside and crispy on the outside, these tempura-fried avocado bites are the perfect appetizer for your next get-together.
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 358 |
| Total Fat | 32 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 3 g |
| Cholesterol | 23 mg |
| Sodium | 382 mg |
| Serving Size | 1 of 8 servings |
| Calories | 358 |
| Total Fat | 32 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 3 g |
| Cholesterol | 23 mg |
| Sodium | 382 mg |
Reviews
Did not make this; just wanted to alert any chefs who have love birds that frying avocados in the vicinity of the birds is lethal for them. Avocados are toxic when consumed by love birds and also if they inhale the fumes from fried avocados. I love avocados but restrict any “frying” to an outdoor grill.
A very good lounge treat. I love it.