We spend our time reviewing food and browsing recipes on the internet, so it takes a lot to get us properly excited. Something like avocado fries, for instance.
The recipe is incredibly simple and taps into the current trend of street foods hitting the mainstream. Here’s the breakdown.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
4 slightly underripe Hass avocados
1 cup flour
1 + 2 tbsp cornstarch
1 ½ cups ice cold seltzer water
¼ tsp salt
1 gallon vegetable oil
½ lb marinated carne asada (flap meat)
1 16-oz can refried beans
¼ cup Mexican crema
¼ cup crumbled queso fresco
Liberal squirting of Sriracha
1. Heat 1 gallon of vegetable oil in a large, heavy bottom pot—use less oil if you don’t have a big enough pot—until it gets to 375 degrees.
2. Prepare the tempura batter by whisking together flour, 1 tbsp corn starch, seltzer water, and salt in a large mixing bowl.
3. Slice the avocados in half and remove the cores. Make four vertical cuts from end to end in each avocado half leaving 5 slices of avocado. Use a large spoon to scoop out the avocado slices, making sure to keep them intact.
4. Lay out remaining 2 tbsp of cornstarch in a small bowl. Dredge the slices of avocado in cornstarch, then cover in tempura batter, and gently drop in the 375 degree oil. Working in batches, fry each piece for approximately 30-45 seconds, or until golden brown, then remove and let drain on paper towels.
5. Sear carne asada in a hot pan, let rest for 5 minutes, then chop into small bits.
6. Lay out fried avocado slices on a large dish, then top with carne asada, heated refried beans, sour cream, queso fresco, and a squirting of Sriracha.
The guys on Foodbeast do lots of great work so head on over and see the rest of their recipes.