Avocado fries? Fried avocado? By another name, they are just as crunchy, creamy and delicious! Here is my copycat recipe for my favorite Southwest restaurant’s Fried Avocados with Chipotle Shrimp Salad appetizer. Read their story and scroll down for step by step photos and DIY instructions.
Let the Oooohs and Ahhhhs begin! I am proud to announce that the Scottsdale Roaring Fork Restaurant’s Fried Avocados are now an Everyday Southwest exclusive. That’s right, my favorite appetizer recipe of all time, along with its “how to” and its strictly guarded secrets are here, right here, in this post. I’ve added my own twist, of course.
You can’t imagine my despair when, after driving all the way to Scottsdale Mall on several occasions for the specific purpose of downing a few Fried Avocados with Crab, I found that the dish had been taken off the menu. Filled with disbelief (and denial) I went again, just to be sure. My pain and depression were quickly replaced by a need to bargain with the host. Perhaps he had made a mistake and, if we kept asking for them, might they magically appear?
My husband tried to console me and get me to accept the loss, to move on to the stages of hope and reconstruction. But, I knew better. He was only trying to avoid a scene in which I march to the kitchen and then crawl on my hands and knees begging the sous chef for just one more batch.
Instead of groveling, my mind began to spin. I smiled as my plan took shape. It was late in the evening, if I slowed down and played with my food we might be the last diners to leave the restaurant. I watched the chefs in the open kitchen as they cleaned their stations and, one by one, left for the evening.
Then, as if I had not given it an ounce of thought, I rushed my husband from the table and ran him smack dab into one of the unsuspecting chefs. After a few minutes of my coyest apologies and wiliest complements, the poor man had no chance. He spilled the secrets. All of them. The breading technique, the frying method and, yes, even the secret ingredient… Chipotle Tabasco Sauce.
I have posted my version of the Fried Avocados before. And, if I do say so myself, my version was pretty darn close. It was only missing one thing… the Chipotle Tabasco Sauce. And, to make the Fried Avocados a little easier on the pocket book, I’ve added a twist and changed the jumbo lump crab ($29.00 a pound, cough, cough) with little bay shrimp.
So, as part of the California Avocado 4th of July Bash, Dine & Dish and Cookin’ Canuck ‘s California Avocado 4th of July Blast, I am reposting Fried Avocados with Chipotle Shrimp Salad along with the “how-to” photos, the secret ingredient and yes, the permission of the chef.
You can Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by theCalifornia Avocado Commission by adding your own recipe to the link-up or just head on over and check out all of the other terrific avocado recipes.
How to Fry an Avocado:
First, it’s much easier than it appears.
Choose ripe, but firm California avocados.
Cut the avocado in half and remove the pit. Use a large serving spoon to scoop each half out of the shell in one piece and cut avocado into quarters.
Next, use the classic breading technique to bread the avocados
Place the flour and the panko crumbs on separate plates. Season with salt.
Crack two eggs into a shallow bowl or dish and beat in milk.
Lightly cover the avocados with flour and dust off the excess.
Dip the flour covered avocado in the egg mixture and then coat in bread crumbs.
Fry the Avocados
First, pour enough oil to cover the avocados into a deep fryer or large pot. Make sure the pot is large enough so that the hot oil will not bubble over when the avocados are submerged. Preheat the oil to 350 degrees.
Next, lower the breaded avocados into the oil with a fryer basket or a large slotted spoon or spider.
Fry until golden brown. Remove from oil with a basket or slotted spoon and drain on a paper towel. Season well with kosher salt while the avocados are still hot.
Serve the fried avocados with shrimp salad and garnish with chives
Here is the recipe and, don’t worry, I asked the chef if it was alright to share it. The dish is no longer on the menu and I have searched high and low for it. That means, you will only find it here. I hope
- 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
- In a small bowl, mix mayonnaise, lime juice, chipotle tabasco sauce and chives.
- 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.
- 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.
- 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.
- Cut avocados in half and remove the seeds. Cut halves into quarters. Remove the peel.
- Dust the avocado quarters evenly with flour. Tap off the excess. Dip into the egg and milk mixture. Coat with panko crumbs.
- 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.
- 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.
- Garnish with chives.
- 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.
Fried Avocados are no longer on the menu at Roaring Fork so, when ever I get a craving for them, I just pull out the frying pan or deep fryer and make them myself.
This recipe is also delicious without frying the avocado. Just cut the avocados in half and remove the seed. Then, fill the avocado with Chipotle Shrimp Salad and serve on a bed of greens for a great lunch.
We love hearing from you so, give it a try and let me know how you liked it—fried or not fried.
—posted by Sandy