The main component of this dish, fried avocado slices, have been on our "to-cook" list for a few months now. The avocado craze doesn't show any signs of slowing down and so why wouldn't we fry them?
If you've worked with avocado before, you know they are delicate and slimy. If you've deep fried anything before you know it doesn't feel good when you get burned by a pop of oil. If you're afraid of either of those things, go ahead and skip this dish. But we promise you that the final result is worth cussing out the fryer for.
Enjoy the photos and grab an avocado on your way home tonight. Cook for someone you love, y'all. Recipe is below.
erin and daniel
½ cup apple cider vinegar
1 tablespoon sugar
½ tablespoon salt
1 red onion
1 small avocado
1 clove garlic
1 shallot, peeled
4 tablespoons lime juice
2 tablespoons white wine vinegar
1 ½ tbsp. cilantro, plus leaves to garnish
Pinch of salt
½ cup olive oil
2 large avocados, cut into ½” wedges
Tempura batter, prepared per package instructions
2 cups arugula
2 slices bacon, cooked, drained, chopped
1. Cut the red onion in half. With one half, thinly slice half-moons for pickling and finely dice the other half. To pickle, whisk together cider vinegar, sugar, and salt until dissolved. Add the thinly sliced onion and refrigerate for 1 hour. Reserve the diced onion refrigerated as well.
2. To make the vinaigrette: in a food processor, combine the small avocado, garlic, shallot, lime juice, white wine vinegar, cilantro, and salt. Blend until smooth. With the motor running, add the olive oil in a steady stream until well combined and emulsified.
3. Batter avocado slices and fry according to the package instructions (usually about 3 minutes).
4. To serve, place ½ cup arugula on a plate followed by several strands of pickled onions and ½ slice of crumbled bacon. Place 3-4 wedges of fried avocados over the bacon, sprinkle with cilantro leaves and diced onion. Drizzle with avocado vinaigrette and serve.