[ad_1]
Fried avocado is a dish made by coating slices of ripe, firm avocado in a batter or flour mixture and frying them in vegetable oil until crispy. It is commonly served with salsa or sour cream as a dipping sauce. Overripe avocados should be avoided as they can become mushy when fried.
An avocado is a fruit that comes from the persea americana tree. It is grown in warm climates, especially in Mexico and California. Although avocados are technically fruit, they have a tangy flavor that makes many people think of them as veterinary. Avocado is often used in its raw form in sandwiches, salads, and pureed into a salsa or guacamole spread. One dish that requires cooking is fried avocado, an appetizer in which sliced avocado is coated and briefly cooked in hot oil.
Since fried avocado is prepared by heating the avocado in hot oil, it is generally recommended that you select ripe, stiff avocados to use for the dish. Overripe avocados can be too soft and become mushy after being fried. To determine if an avocado is of optimal ripeness to withstand frying, many cooks recommend gently squeezing the fruit. Firm ripe avocados may give a little to the touch, while unripe ones will be hard to touch and overripe fruits may give a lot to the touch.
Fried avocado is typically made with slices of raw avocado. Preparing an avocado for frying requires peeling off the outer shell and removing the inner pit. The fruit can then be cut into as many slices as you like, but a common size for the recipe is about 6 to 8 slices for each avocado.
The outer coating that is applied to the avocado slices before frying can vary depending on the exact recipe. Some versions call for dipping avocado slices in egg or dipping them in a liquid, such as buttermilk, before coating them in flour, cornmeal, or breadcrumbs. This type of coating generally produces a thin, crispy outer coating after being fried. For a thicker coating, some cooks make a batter by mixing together a liquid, commonly beer or milk, along with flour and seasonings, and dipping avocado slices into the batter before baking.
Vegetable oil tends to be the most common type of oil used to fry coated avocado slices because it can withstand the high temperatures needed to achieve the crispiest outer coating. Lighter forms of oil, such as olive oil, cannot handle higher temperatures without smoking. Since the avocado itself doesn’t necessarily need to be cooked, the coated slices are typically fried for 1 to 3 minutes, or long enough to cook the outer coating to a golden brown hue and crunchy texture. Fried avocado is often served with salsa or sour cream as a dipping sauce.
[ad_2]