Author Notes
I wanted to highlight the avocado as much as possible and in different ways. I wanted this appetizer to be light and have a tropical influence. This avocado dish features fritters, slaw, a dipping sauce, and a shooter. —juan-carlos valadez
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Ingredients
- Breading, batter and slaw
-
1 cup
Flour
-
6 ounces
Eggs
-
5 ounces
Peanuts, finely chopped
-
8 ounces
Panko bread crumbs
-
1 piece
Carrot, ribbons
-
8 pieces
Asparagus, ribbons
-
2 pieces
Avocado, sliced lenthwise
-
.5 pieces
Juice from lime
- Avocado nectar shooter and dipping sauce
-
.5 pieces
Avocado, slightly over ripe
-
.5 pieces
Banana
-
5 oz ounces
Pineapple juice
-
3 ounces
Ginger ale
-
.5 pieces
Juice from lime
-
.5 tablespoons
Sugar
-
6 oz ounces
Water
-
1 ounce
Greek yogurt
Directions
- Breading, batter and slaw
-
1. Mix eggs and flour un til smooth. Add more egg if needed.
2. Mix panko coconut and peanuts, and sesame seeds until homogenous and evenly mixed.
3. Mixed carrot and asparagus ribbons, onion lime juice, and avocado lightly with salt and pepper to taste
4. Dip avocado slices into batter and shake off excess batter, careful not to break them.
5. Bread them in the panko mixture
6. Deep fry at 375 about 30 seconds on each side
- Avocado nectar shooter and dipping sauce
-
1. Blend first 8 items until smooth and light nape consistency, adding more juice or water if needed.
2. Blend last 9 items until smooth to loose yogurt consistency, adding more water if necessary.
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