Many food items have reached new heights through immersion in the deep-fryer. Whole turkeys, for example. Oreos. Mars bars. Before yesterday, though, we’d never picked up an avocado and thought, “You know, this could really kick ass if it was fried.”
Now, we love avocados. Having them growing right there on the trees—and thus not having to pay $8 for every puny saucer of guacamole—is the best argument we know for living in California. If butter were a vegetable, it would be an avocado. But this is America, land of ingenuity and Bloomin’ Onions.
Which leads us to Not Martha, a links-mad compendium of very cool stuff, and a recent post on Apartment Therapy. Opening with the not-so-rhetorical question “Is this the California version of deep-fried Twinkies?” (answer: Totally, dude!), Apartment Therapy then links to the original recipe by Rachael on Fresh Approach Cooking.
Calling herself “a not-so-typical L.A. girl” (well, no kidding! we didn’t think typical LA girls ate anything but lip gloss and Pinkberry), she swears by her recipe’s “Crispy, smooth, spicy, sweet, salty, rarefied divinity.”
Her trick? Dip each avo half in egg, then in panko. Serve to your friends with papaya-kiwi salsa, like it’s some kind of Cali health food. Vitamin E never tasted so good.
Wow, they were making deep fried avocados about 2 YEARS ago, at the least. At the Los Angeles County Fair.
Old Food News, Dude.
For at least ten years, there have been restaurants here in Austin, Texas that have stuffed avocados with chicken and cheese, then breaded and deep fried them.
Sounds great-what do they fry them in? I hope it’s trans fat free
Funny you make the butter/avocado comparison. In Cantonese an avocado is known as a butter fruit.
…technically, I think avocado is a fruit, not a vegetable.
Heck, even in blue-state Cambridge, MA, we have a Southern restaurant that’s been stuffing avocados with cheese and deep-frying them for a long time.
what restaurant is that tatamagouche?
Magnolia’s…Not sure if it’s always on the menu but I think so…
my mother loves the avacado rolls @ the cheesecake factory and those are fried…
I worked for a chef in 1972 just outside San Francisco who floured and griddled beautiful avocado rings and garnished a sauteed chicken liver dish with them…it rocked…
It might be old news but it’s new to me. I will be frying some soon in my “little home fryer” in some rice oil!!!!!
Silly people! I didn’t claim to have invented it, I just made it and then ate it! (Well, a half of it. And that I split with three other girls. It’s a deep fried avocado afterall.)
That said, thanks for the inclusion and what all…hee hee hee
Kisses,
Rachael