Recipe by Dancer^
These were very tasty, I didn't have the panko so I used my own seasoned bread crumbs. I don't think it made any difference. I served them with chicken.
Top Review by Trisha
these are great! I have never had cooked avocados before so I was a liitle bit leary, but they turned out to be delicious. I didn't have seasoned bread crumbs either so I made up my own. I threw in some caraway seeds, they complement the avocado so well!
- oil (for frying)
- 2 avocados (just beginning to ripen)
- 1 cup flour
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 eggs
- 1⁄2 cup milk
- 1 cup panko breadcrumbs (Japanese bread crumbs)
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, diced
- 1 chipotle chile in adobo, chopped
- 4 roma tomatoes, chopped
- 1⁄2 teaspoon Chinese five spice powder
- 1⁄4 cup cider vinegar
- 1⁄2 cup light brown sugar
Directions See How It's Made
- For ketchup, heat olive oil in saucepan and saute onion and garlic for 6 minutes.
- Add chipotle pepper and tomatoes, cooking over low for 5 minutes.
- Add spices, vinegar and brown sugar, simmer for 8 minutes.
- Puree in food processor, add salt to taste.
- Heat oil to 350 degrees in deep fryer.
- Cut avocado in half, remove seed, quarter each half, gently peel skin away.
- Combine flour, cumin, coriander, salt and pepper in flat bowl.
- Put Panko in another flat bowl.
- Lightly beat eggs and milk, and put in yet another flat bowl.
- Dredge avocado slices in flour, then egg mixture, coat with Panko.
- Deep fry until golden brown.
- Remove from oil and place on paper towels to drain.
- Serve with Chipotle Ketchup.