Fried Stuffed Avocado

The fried stuffed avocado has become quite popular lately showing up in a few restaurants in South Texas. If you see it on the menu, make sure you order it. They are all different. Here is one of the versions I found from a restaurant in Austin. I'm sure that you could make your own version. Enjoy!

• Ready In: 22 mins
• Serves: 1
• Yields: 1 Fried Avocado

Ingredients

• 1⁄2 avocado
• 3  shrimp, chopped
• 1⁄2 teaspoon  fresh pressed garlic
• 2  tablespoons pico de gallo
• 10  ounces white wine
• 3  ounces  cream
• 2  tablespoons manchego cheese
• 2  ounces salsa or 2  ounces  pasilla chili sauce
•  artichoke heart, if desired

• Chili Relleno Batter (use 2 cups)

• 2  eggs, separated
• 3⁄4 cup beer, room temperature
• 2  tablespoons  vegetable oil
• 3⁄4 cup flour
• 1 1⁄2 tablespoons salt

Directions

1. Take the ½ avocado and remove the skin, leaving avocado ½ whole. Take a scoop and.
2. remove some of the flesh around the seed whole to allow for more filling.
3. Dust with flour and wrap in plastic and freeze.
4. Dip the avocado in the relleno batter removing some batter from the hole and deep fry.
5. Heat, sauté and cook the shrimp with garlic and pico. Deglaze with white wine and add cream to bring to a boil. Add manchego cheese and cook until thickened.
6. Fill the hole with the shrimp mixture and pour sauce around rim and serve.
7. Serve on a large round plate and garnish with fresh cilantro.
8. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~.
9. Some restaurants fill both halves of avocado, put the halves together batter or dust with flour and deep fry for a couple of minutes.
10. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~.
11. Relleno Batter:
12. To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer.
13. Stir batter until thoroughly mixed.
14. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 hours - the longer the better, to a point.
15. Just before using batter, stir it well again.
16. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter.
17. Fry in oil at 360°F.