Avocado Fritters – Four Ways
On a recent trip to the Mayan Riviera I had a fried avocado salad at one of the large hotels on the beach. It was quite special and I made it a few times since I got home. Today I had a couple of beautiful, ripe yet firm avocados and I thought I’d make these lovely fritters and serve them as tacos in corn tortillas for a quick lunch. I have also stuffed them into corn tortillas to make burrito, served them on their own with a homemade mayo dip and stacked them on top of mixed greens as a salad. See? The possibilities may not be endless but they are expanding. Let me know if you can think of something else.
The process is simple: cut the avocado into wedges, toss them in flour to dry the outside, roll in beaten egg and then in bread crumbs to coat. I tend to repeat the coating process to create a lightly thicker coating (see below). You then fry them in corn or canola oil very briefly and serve over a salad, in tortilla, or on their own with a dip. For bread crumbs you can use the Japanese style Panko if you’d like a crisp exterior, or regular bread crumbs, as I did today, and that works just as well.
1 cup flour
1 egg, whisked
2 cups bread crumbs (Panko or regular bread crumbs)
Salt and pepper
2 cups canola oil
Cut avocado in half and remove pit. Peel or scoop out the flesh and cut into three wedges.
Have three plates ready, one with flour, one with beaten egg and one with bread crumbs that are seasoned with salt and pepper.
Drop avocado wedges into the flour and turn to coat.
Shake excess flour and drop the avocado wedges into the egg, turning to coat with the egg on all sides
Using a couple of forks transfer the avocado wedges to the bread crumbs and turn them to coat completely with the crumbs
If you do a second coating return the crumb coated wedges to the egg (skip the flour this time) and toss gently, then return to the crumbs for a second coating. Set aside until you are finished with all the avocado wedges.
Heat up the oil in a small but deep pot (oil tends to expand and bubble over so be careful not to use too small a pot). When oil is nice and hot lower three wedges into the oil and cook until they golden, not too dark. Remove with a slotted spoon to a paper towel and cook remaining wedges.
To serve as tacos: fry corn tortillas in oil, drain and keep warm. serve with shredded lettuce, fresh tomato salsa, sour cream and a wedge of lime.
To serve as burritos: warm up the flour tortillas in a skillet or microwave. Place a handful of salad greens in the middle, then the avocados, tomatoes and salsa if you have it. Roll up and enjoy.
To serve with dip: serve with dip of your choice (try equal amounts of mayo and sour cream flavoured with chili powder, salt and lime juice).
To serve as a salad: Pile beautiful greens on a plate, top with three wedges per salad and serve with your favourite dressing and a wedge of lime.