How to: Fry an Avocado
Author: 
Recipe type: Appetizer, Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Fried Avocado with Chipotle Shrimp Salad Recipe is a favorite around my house.
Ingredients
  • 1 cup mayonaise
  • 1 lime, juiced
  • ½ teaspoon chipotle tabasco sauce, or to taste
  • 1 tablespoon chives, minced
  • 1 pound salad shrimp, cooked
  • salt and black pepper
  • vegetable oil (enough to submerge avocados)
  • 2 cups flour
  • 2 whole eggs
  • 2 tablespoons milk
  • 2 cups panko crumbs
  • 2 California avocados, ripe but firm
  • additional chives for garnish
  • 2 cups salad greens, optional
  • 2 tablespoons vinaigrette, optional
Instructions
  1. In a small bowl, mix mayonnaise, lime juice, chipotle tabasco sauce and chives.
  2. Set aside 2 to 3 tablespoons dressing to use when plating the avocados. Stir the remaining dressing into the shrimp a little at a time to reach the desired consistency, season with salt and pepper to taste. Cover with plastic wrap and place in the refrigerator.
  3. Heat oil in a deep frier, or deep pot on top of the stove, to 350 degrees. Make sure there is enough oil to submerge the avocados and enough extra space in the pot so that the avocados don’t cause the hot oil to boil over.
  4. Place flour and bread crumbs into separate shallow dishes or plates. Season with salt and pepper. Beat together the eggs and milk to make an egg wash and place in a shallow bowl.
  5. Cut avocados in half and remove the seeds. Cut halves into quarters. Remove the peel.
  6. Dust the avocado quarters evenly with flour. Tap off the excess. Dip into the egg and milk mixture. Coat with panko crumbs.
  7. Place breaded avocados in a frier basket or on a spider to lower into the oil. Fry until golden brown, about 3 to 4 minutes. Remove from frier and drain on a paper towel. Season well with salt and pepper while the avocados are hot.
  8. Place a spoonful of reserved dressing on a plate. Place a fried avocado on the dressing and top with a scoop of chipotle shrimp salad.
  9. Garnish with chives.
  10. If serving the fried avocados with shrimp salad as a light lunch dish, toss the salad greens with the vinaigrette and divide evenly between 4 salad plates. Top with the fried avocados and shrimp salad, garnish with chives.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/how-to-fried-avocado-recipe-with-chipotle-shrimp-salad/