One-Bite Avocado Appetizer
Votes: 3
Time: 1 hour 35 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Deep-fried avocado slices, tender on the inside and crispy on the outside, make a great treat for a house party. To make this appetizer, dunk frozen avocado slices in batter and fry in plenty of oil until golden brown, which is made especially crispy by the sparkling mineral water added to the batter. To ensure even frying, use a deep-fry thermometer and maintain the correct oil temperature. Stock up on skewers and serve the fried avocado, sprinkled with fresh cilantro, with an Asian dipping sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 avocados, 220g each, cut in half and pitted
- Fine salt
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons of sugar
- 0.5 tsp Asian chili garlic paste
- Vegetable oil, for frying (about 8 cups)
- 1 cup seltzer water
- 3/4 cup premium flour
- 1 large egg
- 1/4 cup loosely packed fresh cilantro leaves, for serving
- 1 tbsp Asian fish sauce
- Special equipment: deep fat thermometer
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Recipes with similar ingredients: Avocado, lime juice, chili paste, mineral water, fish sauce, cilantro
Cooking the dish according to the recipe:
- Line a small rimmed baking sheet with parchment paper. Make 2 lengthwise and 3 crosswise cuts into the flesh of each avocado half, all the way to the skin, to create 12 pieces per half. Using a large spoon, scoop the pieces out of the skin and arrange them in an even layer on the prepared baking sheet. Sprinkle with 0.5 teaspoon of salt and freeze for 1 hour.
- Prepare the dipping sauce.
Meanwhile, in a small bowl, whisk together the lime juice, sugar, fish sauce, and chili garlic paste until the sugar dissolves; set aside. - Pour about 4 cm of vegetable oil into a large, heavy-bottomed saucepan or cauldron. Attach a deep-fry thermometer to the side of the pan and heat the oil over medium heat to 180°C.
- In a medium bowl, whisk together the seltzer water, flour, egg, and 1/4 teaspoon salt until smooth. Place half of the avocado slices in the batter. Then, remove them with a slotted spoon, allowing any excess batter to drip back into the bowl, and drop them into the hot oil, being careful not to splash. Fry the avocado slices, turning frequently, until golden brown, about 4 minutes. Transfer the avocado to a paper towel-lined plate and immediately sprinkle with salt.
- Bring the oil to 180°C. Repeat with the remaining avocado pieces. Transfer all pieces to a serving plate and sprinkle with cilantro leaves. Serve immediately with the dipping sauce.
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