But since it turned out so great and I have great pictures then I figured I may as well inform you (my loyal readers) of Deep-Fried Avocado!
You'll need an avocado or 2 or 3. Some breadcrumbs. An egg or two. Some cornflour (cornstarch is what it's called in North America). A vessel for deep frying, I prefer a wok. And some deep frying oil --I prefer rice bran oil but peanut oil works great too.
Firstly, peal, pit, slice however many avocados you'll be using. 1 cm thick slices worked just fine for me.
Put some cornstarch on a small plate. Whisk the eggs in a small bowl. Put the breadcrumbs in another small bowl. Your kitchen cutting board should end up looking something like this:
Or at least the layout of the fixin's should be similar.
As the breading process only takes a minute or two, this would now be a good time to light a fire under your wok which should have some deep frying oil in it at around a 3 cm depth.
To bread the avocado slices just dust them in the cornflour/cornstarch, dunk them in the beaten eggs, then dredge through the breadcrumbs, no worries. Hopefully you'll end up with something resembling this:
And of course the requisite close-up:
Alrighty, time to deep fry them! You want the oil temp to be 380F-400F, yes that is rather hot so be careful.
When you deep fry the breaded avocado slices DO NOT TURN YOUR BACK ON THEM! They only take 60 to 90 seconds to fry nicely. You want the breading browned and crispy but the inside NOT turned to mush, hence the high temp and short time.
See what I mean?
As soon as I pulled them out of the oil to drain I sprinkled a bit of sea salt on them and a pinch of cumin powder. Very very tasty mates!
Mmmmmmmm, seriously yummy.
