Monday, 16 May 2011

• Recipe: Fried Avocado with Lime-Cilantro Dipping Sauce

  This is a guest post from Christie's Corner.
  

  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 it’s 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.

  
  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

  
  DIRECTIONS

  Cilantro Dipping Sauce

  1. Combine the canola olive oil, lime juice, cilantro, garlic, jalepeno, honey salt and fresh ground black pepper in a blender.
  2. Blend until smooth, scraping down the sides as necessary. Adjust seasoning to taste before serving with the fried avocado slices.

  Fried Avocado Slices

  1. 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.
  2. While the oil is heating, prepare the coating and avocado slices.
  3. Mix the flour, salt, lime zest, and chipotle together. Place in a shallow dish.
  4. Place the Panko crumbs beside it in a shallow dish.
  5. Beat the eggs with the water in a shallow dish. Arrange in order flour / egg / panko with the panko closes to the frying pan.
  6. Split the avocado in half, remove the pit and then slice the avocado in wedges. Carefully peel off the rind.
  7. 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.
  8. Serve while still hot with the dipping sauce.

  Cooking time (duration):15

  Number of servings (yield): 8

  Do you like avocados? What's your favorite avocado appetizer?
  

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