Fried Avocado
20 min
total
4
people
611
calories per serving
Ingredients
4 people
- 2 pcPersea americana Mill. (ripe but firm)
- 100 gWheat flour
- 2 pcEgg (beaten)
- 150 gBreadcrumbs
- 750 mlSunflower oil (for frying)
- 1 pinchFleur de sel
- 1 tspHot pepper en poudre
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
Method
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.
- 1
Cut the avocados in half, remove the pit, and gently peel the skin. Slice each half into four thick, even wedges.
- 2
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. The breading softens very quickly due to the avocado's moisture.
4.5
24 reviews
Rate this recipe:
