Fried Avocado with Chipotle Cream Sauce
by Chungah
The only way to eat an avocado is when they’re deep fried in a Panko crust and dipped in a chipotle cream sauce!
I’m always a late bloomer when it comes to television shows. I tend to get into them 3-4 seasons in so once Jason downloads all of the episodes, which could sometimes be 40+ episodes all at once, I get somewhat addicted to the tv. This happened with Grey’s, Lost, Dexter, Breaking Bad, and now The Walking Dead. And guys, let me tell you – The Walking Dead – AMAZING. Seriously. I’ve powered through seasons 1-3 in a span of weeks and Jason and I have a date to watch the season 3 finale tonight so if my post doesn’t make much sense, it’s because I’m rushing through to get to the tv.
But before I cry my eyes out again {SPOILER-ALERT} like I did when Norman Reedus watched his brother become a walker, let’s talk fried avocados. I didn’t even know you could fry them but once I discovered this magic, I don’t think I could ever go back to the uncooked version. With a simple flour-egg-Panko crust, these babies get fried in a vat of hot oil to absolute crisp, golden-brown perfection. But before you scurry off to devour these, you can’t forget about the chipotle dipping sauce.
Now if you’ve been following Damn Delicious for a while, you know that I love anything and everything involving chipotle, from these hot dogs to these sandwiches. And each time I made something with chipotle, I used the canned chipotles in adobo sauce, which is great except I’d use a tablespoon or so and then wrap up the rest, put it in the fridge until it grew mold and then tossed it. A lot of waste was involved. That’s why I was thrilled when I discovered Olo’s chipotle paste. Packaged in a cute little toothpaste-like tube, I could use a tablespoon here and a tablespoon there without any waste! And I’ve been making a ton of more dishes with chipotle since it’s just so easy to use now. So here’s a fair warning – you’ll be seeing a lot more chipotle recipes from here on out!
Fried Avocado with Chipotle Cream Sauce
Ingredients
- 2 cups vegetable oil
- 2 avocados, halved, seeded, peeled and sliced lengthwise
- ¼ teaspoon salt, or more to taste
- ½ cup all-purpose flour
- 1 large egg, beaten
- 1 cup Panko bread crumbs
For the Chipotle Cream Sauce
- 1 cup sour cream
- 1 tablespoon Olo’s chipotle paste
- 1 clove garlic, pressed
- Pinch of salt
Instructions
- To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic and salt; set aside.
- Heat vegetable oil in a Dutch oven or large pot over medium high heat.
- Season avocados with salt, to taste.
- Working one at a time, dredge avocado slices in the flour, dip into the egg, then dredge in the Panko* crumbs, pressing to coat.
- Working in batches, add the avocado slices to the Dutch oven, 5 or 6 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate.
- Serve immediately with chipotle cream sauce.
Notes
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Disclosure: This post is sponsored by Olo’s. All opinions expressed are my own.
Great recipe! Make sre that you have enough oil in the pan and that it’s deep enough. Also make sure that your oils not too hot. I made the mistake of having the oil to hot and not deep enough which make them burn and it was VERY smokey. Over all great recipe 🙂
This recipe looks great and I would like to try it as soon as possible. I was wondering how ripe should the avocado be? Here is Texas I can usually find ones that are “soft” ripe that I can eat immediately and others that are slightly hard that need to sit for a day or two before eating. Which one would you recommend for this recipe? I am worried about the soft ones falling apart when fried.
I would definitely avoid the soft ones as I also worry about them falling apart. A firm yet ripe avocado would be perfect.
Thank you for your reply. I will make them tonight!
I made this last night and it was wonderful. Probably one of the best appetizers I have every had. I did use an avocado that was somewhat soft and it still came out very good.
Thank you for this recipe!
Love this post! Creamy avocado with crunchy coating and spicy chipotle sauce? Sounds delish and I’ll be making some this week with some Gluten Free flour and panko crumbs! Thanks also for the heads up on the chipotle in a tube! Just ordered 2 tubes as they are thankfully Gluten Free! Yay!
I use what I need from the can of adobo , then put the rest in a ziplock sandwich baggie and throw in freezer. Take out what I need next time. Works like a charm…..unless you don’t label the baggie and mistake it for tomato paste…….been there done that!
Or take a can of Embasa (or other) Chipotle peppers, use an emmersion blender so they are a paste and freeze them in mini ice cube trays for about 1 tsp or big ice cube trays for about 2 tbs. and then pop them out, put them in a vacu-sealer bag and keep in the freezer. 🙂
And everyone should remember that contrary to most google searches, you CAN deep fry in some new crock pots. I have a relatively new, over-sized Cuisinart and not only does it heat traditionally, you can also brown meat it it, dehydrate, and even sous vide (chicken or pork albeit slightly overdone). From 150 degrees on you can set it in 25 degree increments up to 450!!! It settles and maintains at a perfect 350 for deep frying and is fantastic. I don’t work ere. Or anything, I just love the product!
I love chipotle, as well. I figured a way to use it and not waste a bit of it. I mix them with a can of rotel and puree the two together and store it in a glass jar in the refrigerator. I use it to cook anything and everything. You can use one of the old hand blenders or the new blenders like the bullet. I have both and they both work equally well.
That sounds amazing! I’ll definitely have to try that next time!