I once was taught you could not heat or cook an avocado because it would become bitter. And I believed this until I encountered the Mighty Cone food truck in Austin. They make an amazing sandwich of sweet, crunchy chicken and mango slaw rolled up in a tortilla with the option of adding crunchy fried avocado. I tried it and was sold. This is my version of some of those same flavors rolled up as an appetizer. You can (and should) double this recipe (quadruple egg mix for 6 chicken breasts) to make some chicken too and roll up in a tortilla with all the veggies and dip.... —savorthis
sesame seeds (black and white look best)
flaked, unsweetened coconut
red pepper flakes or chili powder
flour for dredging
carrot, sliced into thin ribbons
jalapeño, sliced thinly into rounds or strips
cucumber, cut into thin spears
sweet chili garlic sauce
1/4 inch oil for frying
In This Recipe
Pulse corn flakes, coconut, almonds and sesame seeds in a food processor to a coarse crumb. Put into a shallow bowl. Put flour into a second bowl and whisk egg, milk and honey in a third bowl.
Heat oil over medium heat to about 325.
Cut avocados in half, remove pit and scoop flesh from skin using a large spoon. Cut into 6-8 pieces. Dredge in flour, shaking off excess. Dip in egg mixture then nut mixture.
Mix mayo, lime, chili sauce and s&p to taste.
Fry avocado slices in oil very briefly until crust browns, flipping once and draining on paper towels. Allow to cool a bit.
Place a jalapeño slice, cucumber spear and cilantro leaf on each avocado slice and wrap with a carrot ribbon. Serve with dipping sauce. Our jalapeños were intensely hot so I ended up removing the seeds- you might want to test one first!