Fried Avocado
Ingredients: 2 firm avocados, Sliced into 6-8 pieces 1 1/2 cups panko bread crumbs 2 eggs, beaten 1/4 cup corn starch 1/2 tbsp cumin 1/2 tbsp chili powder 1/4 tbsp garlic powder 1/4 tbsp onion powder 2 pinches salt Instructions: 1)Heat 2 cm of oil in a sauté pan over medium heat. Oil should be 375F. If you do not have a thermometer, toss some bread crumbs in the oil to see if they sizzle. 2) You will need three paper plates or baking dishes. One for corn starch, one for the beaten eggs, and one for the panko bread crumbs, cumin, chili powder, garlic powder, onion powder and salt. Start by evenly coating the avocado with a thin layer corn starch, this is crucial so that the egg sticks to the avocado. Once coated in corn starch, toss the avocado in the egg. Again make sure to completely cover the avocado. Then toss the avocado in the seasoned panko bread crumb. I like to bury the avocado wedges in the panko, I find this allows for it to have a thicker more even coating. 3) Fry in the oil until browned, roughly 1.5-2.5 minutes and then flip. Once second side is browned, remove from pan and place on a plate with a paper towel to soak up any excess oil. Pinch salt over the top. Notes: 1) Firm avocado is key, otherwise the avocado is to mushy when cooked. Also firm avocado is easier too handle when breading. The avocado becomes soft and creamy when frying. 2) If you are gluten free use gluten free panko bread crumbs. 3) You can serve these as is with your favorite dipping sauce as avocado fries. Makes a great side dish or appetizer. I am biased and prefer them in tacos, but I am a taco lover!! :) Corn Salsa Ingredients: 3 ears of corn, kernels off the cob 1/4 large red bell pepper, finely diced (roughly 2 tbsp) 1/4 large green bell pepper, finely diced (roughly 2 tbsp_ 1 lime juiced (roughly 2 oz) 3 tbsp chopped cilantro 3/4 cup black beans, drained and rinsed salt to taste 1/8 tsp smoked paprika (optional) Instructions: 1) Mix all the ingredients in a bowl and serve chilled. Notes: 1) If you want it spicy substitute the green bell pepper with jalapeno. I like it spicy but I serve this to others who do not like spicy food. 2) I add smoked paprika when serving with the cilantro lime crema, otherwise the dish can become too citrus forward. 3) I prefer to make this in the morning before serving it at dinner. The flavors meld together better. Cilantro Lime Crema Ingredients: 1 bunch cilantro 3 limes, juiced salt to taste 1/8 tsp cumin 2 cloves garlic 1 cup sour cream Instructions: 1) Add the cilantro, lime juice, salt, cumin and garlic cloves to a blender and blend until smooth. Then whisk in the sour cream until completely combined. Notes: 1) If you want it healthier use plain greek yogurt. 2) This works great as a salad dressing 3) If you have made it this far you get the recipe for the chipotle sour cream ;) sour cream, adobo sauce from chipotle in adobo sauce, dried onion flakes and salt. I do it by taste. Add more of the adobo sauce if you want it spicier. Let sit for at least one hour for the dried onions to hydrate. For tacos Corn tortillas and shredded lettuce :) Enjoy! Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Magic Bullet amzn.to/33M2VVB Vitamix amzn.to/3ktDwG6 Chipotles in Adobo amzn.to/2YvQpG8
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March 2021
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