Original recipe of the week: Deep fried avocado
Independence Day in the USA yesterday really got us in the mood for some good greasy grub (sorry to all you Americans out there!). We’ve teamed good old fashioned deep fat frying with something a little more unusual and all the more subtle… avocado. Not the deep frying norm but definitely not one to be missed. Crunchy and creamy – sounds like heaven on a plate…or sunshine in your mouth hence the weather due this weekend.
Deep fried avocado
What you will need:
1 large avocado or 2 small
1 tbsp cornflour
3 tbsp cornmeal
2 tbsp milk
1 tsp fenugreek
1 tsp salt
1 tsp ground black pepper
3 cups of vegetable oil
2 tbsp pain flour (in a small bowl)
What you need to do:
- In a mixing bowl combine the milk, egg, flour, cornmeal, fenugreek, salt and pepper to make a batter – if the mix is too stiff add some water. Do not add the plain flour to this.
- Cut the avocado in half and remove the stone. Carefully remove the skin to obtain two skinless halves.
- Cut each half into four wedges so you are left with eight.
- Now turn up the heat – either add the oil to a hard bottomed saucepan or fire up your deep fat fryer.
- When the oil has reached temperature add a wedge at a time of the avocado to the flour, coat and pop into the batter mix. Make sure that all is covered and place in the oil.
- Fry until golden brown – this should only take a few minutes.
- Try serving with fresh coriander finely chopped, wedges of lime and a sprinkle of rock salt.