Frying avocadoes may seem as strange to you as they did to me until I tasted them at Puntarena in Mexico City. They are a delight, so give them a try!
ACCOMPANIMENTS: Warm flour or corn tortillas, Lime-Chipotle Mayonnaise , chopped cilantro
Recipe information
Yield
Makes 12 Tacos; Serves 4
Ingredients
Preparation
Step 1
Heat the oil in a 4-quart pot or a wok until a deep-fat thermometer registers 360°F.
Step 2
Put the beer in a wide bowl and stir in the salt. Put the flour in another wide bowl.
Step 3
Cut each quarter of avocado into 3 long wedges and dunk the wedges first in the beer, then turn them gently in the flour to coat.
Step 4
Transfer about 6 avocado slices at a time to the oil and fry until a light-golden crust forms, 1 to 2 minutes. Transfer to a paper-towel-lined plate to drain. Fry more avocado slices in the same manner until all slices have been fried.
Step 5
Make tacos with 3 slices of avocado and the accompaniments.
Recipe notes
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