“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.”
oil( for frying)
2avocados( just beginning to ripen)
1cuppanko( Japanese bread crumbs)
2tablespoonsextra virgin olive oil
1chipotle chile in adobo, chopped
4roma tomatoes, chopped
1/2 teaspoonChinese five spice powder
1/4 cupcider vinegar
1/2 cuplight brown sugar
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.
“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!”
“This is fantastic, the avocado was delicious as was the ketchup.My guest were impressed and it was easy to put together – a great combination.My only issue with this recipe is that it calls for way too much flour and too much of the egg/milk mixture – that could halved at least (leave the panko as is).”
“Used the guidelines for breading the avocados (with panko), but was limited on ingredients so didn’t use this sauce. The Avocado was AWESOME made this way. I jerry-rigged a salsa from a can of drained Ro-tel, some spices and fresh lime. Was like eating deep fried guacomole! Very very good, and will be making this again, Thanks Dancer.”