Skip to main content

Fried Avacados

Homemade Fried Avocados!



Last Spring, after a baseball game, we stopped to have dinner at a new taco shop in town.

My girl cherub ordered a fried avocado taco.

She couldn't stop talking about it!

She's asked me several times to make fried avocados.

"It can't be hard, mom!"  She'd say!

But, you know how things go . . . .

it seemed like I never got around to it;

until last night!

I tried my first recipe of fried avocados and we all liked it!
I think these would be great for tacos, to top grilled chicken, or on top of a salad.

I need to work on the final product; my girl cherub thought they were to "batter-y."  The Mr. and my boy cherub thought they were great.

I'm not sure how to improve that -- except to not pat the bread crumbs on, simply dredge through the bread crumbs!

You give it a try and see what you think!

Fried Avocado

Avocados (I sliced each avocado into sixths)
flour
cornmeal
salt
1 egg, beaten
panko bread crumbs
oil

Heat oil over medium heat in a heavy pan.  I used a cast iron skillet.  I had just enough oil to fry, but not deep-fat fry.

Half the avocado and remove pit.  Peel the avocado and slice.  You'll want thick slices to hold it's shape.

In a small bowl, place equal amounts of flour and cornmeal; about 1/4 cup of each, depending on how many avocados you'll be cooking.  Season with a bit of salt.

Place the egg in a small bowl and the panko crumbs in another.

Dredge the avocado slice in the flour/cornmeal mix, dip in the egg to coat, and roll in the panko crumbs. 

Gently drop into the heated oil.  Allow to brown on each side before turning.  Since you don't have to "cook" the avocado, you are simply browning the coating.

Remove from pan to a paper towel.  Keep warm in the oven on 170 degrees until ready to serve.


Labels:

Comments

Post a Comment

Popular posts from this blog

Charleston's Style Potato Soup

Love Charleston's! Love everything I ever eat at Charleston's. Love the blackened fish sandwich, which isn't listed on the menu but you can still order it, with glazed carrots. Love the carrots! Love the chicken fingers;  the best there are!  I rarely order them -- because it's not a healthy choice, but oh boy!  They're delish! Love the honey glazed croissant. L.O.V.E! Love the pork chops with smashed potatoes and glazed carrots. Love the potato soup! Seriously adore it! It's thick. It's simple. It's delicious! We don't have a Charleston's where we live. Boo hoo! Here's a close replica of Charleston's baked potato soup.  I found it at www.tastebook.com   I made some adjustments to the recipe.  Not because I think I "know," but because I didn't have everything on hand nor can my sweet girl cherub have some of the ingredients.  I made it and didn't tell my family what it was su
2 comments
Read more

Neiman Marcus' Chicken Tortilla Soup

 I've been to eat at Neiman Marcus one time. It was really good! "Everyone" talks about the Neiman Marcus cafe and the things they love from there. Because I've only been once, my variety of selection is limited! However, I have had lunch with friends that serve this Neiman Marcus soup recipe. It is so delicious that I wanted to pass it along to you! If your weather is like our weather, one day you're making soup and the next your grilling out! But because these are simple ingredients, you'll be able to throw it together in a moments notice! Neiman Marcus' Chicken Tortilla Soup 3-4 chicken breasts; cooked and shredded (or whole chicken;  cooked & shredded) olive oil 1 c onion, chopped 1 c bell pepper, chopped 1 c celery, chopped 1 c carrots, chopped 1/2 T minced garlic 2 t cumin 2 t coriander 1 t paprika 1 t red chili powder 1 T oregano 1/2 t cayenne (adjust to your taste) 1 28-oz can diced to
1 comment
Read more

Chicken and Artichoke Casserole

Picture from Cooking with Paula Deen ( . . .and aren't those cute dishes!) We first had this delicious casserole on Mother's Day while feasting at "Dining on Persimmon Hill," which is a restaurant at the National Cowboy and Western Heritage Museum in Oklahoma City, OK.  Side note --- if you have the chance to visit the Museum, please take advantage of the opportunity.  It is a wonderful experience!  And don't forget to eat at the museum restaurant.  It's delish! So back to the casserole.  After eating it we knew we had to find out the recipe!  The owner of the restaurant graciously shared her secret!  It's a Paula Deen; which means it's full of fat AND yummy flavor! This casserole is a hit with my cherubs and the Mr.  Also, whenever I make it for friends, they always want the recipe . . . maybe they're just being nice, I'm not sure!  When you look at the recipe, you might think it's a pain, but really, it is so easy!  Especial
Post a Comment
Read more