Crispy Avocado Bites with Cilantro Jalapeño Vinaigrette
Servings 6
Ingredients
- 3 avocados*
- 4 cups vegetable oil for frying
- pinch of salt for topping
FOR THE BATTER
- ¾ cup all purpose flour
- 1 cup soda water
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne
- 1 tablespoon flax meal
- 3 tablespoon water
FOR THE VINAIGRETTE
- ¼ cup olive oil
- 1 lime juiced
- 2 cloves garlic peeled
- 1 jalapeno roughly chopped
- ¼ teaspoon cumin
- 2 tablespoon cilantro roughly chopped
- salt and pepper to taste
Instructions
- Line a baking sheet with wax paper. Peel and pit avocados and cut into bite sized pieces (approx. 12 pieces per half avocado). Add avocado pieces to the baking sheet and place in the freezer for 60 minutes.
- While the avocados are freezing, prepare the vinaigrette. Combine all of the ingredients in a food processor or blender and pulse until combined. Taste and adjust seasoning as needed. Place in the fridge until ready to use.
- Prepare the flax egg by combining flax meal and water in small bowl. Stir to combine and place in fridge until ready to use.
- 15 minutes before the avocados are ready, add vegetable oil to a deep pot and insert deep fryer thermometer. Heat oil to 360 degrees.
- 5 minutes before the avocados are ready, prepare the batter. Combine all of the ingredients (including the flax egg) in a large bowl and stir to combine.
- Working in groups, add frozen avocado pieces to the batter. Remove with a slotted spoon or fork and wipe off excess batter. Carefully drop pieces in the hot oil and fry until golden. Remove from the oil and place on a paper towel lined plate. Immediately sprinkle with salt.
- Repeat with remaining pieces until all are fried.**
- Serve immediately with vinaigrette.
Notes
*Use avocados that are slightly under-ripe.
**If the avocados that are waiting to be fried start to thaw, place back in the freezer until ready to use.