Fried Avocado

Avocado wedges with a brown, crunchy shell. Inside, the flesh remains firm but turns buttery smooth from the heat. The contrast between the hot crispiness and the rich heart is immediate.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 610
• Protein: 11 g
• Carbs: 52 g
• Fat: 39 g

Ingredients

• 2 piece Persea americana Mill. ( ripe but firm )
• 100 g Wheat flour
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs
• 750 ml Sunflower oil ( for frying )
• 1 pinch Fleur de sel
• 1 tsp Hot pepper en poudre
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )

Instructions

1. Preparing the wedges

   Cut the avocados in half, remove the pit, and gently peel the skin. Slice each half into four thick, even wedges.

2. Breading

   Dredge each wedge in flour, dip in beaten egg, and finally coat in breadcrumbs. The crust must be uniform, with no gaps to prevent the avocado from soaking up oil.

3. Quick frying

   Drop the wedges into 180°C oil. When the breading is golden brown and stiff under the tongs, remove them. This takes about 2 minutes.

Chef's tips

• Use avocados that aren't overripe, otherwise they will mash during breading.
• The lime at the end is crucial: the acidity cuts through the richness of the frying oil and the avocado.

Storage

Consume immediately. The breading softens very quickly due to the avocado's moisture.