Fried Avocado with Chipotle Cream Sauce
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.5 out of 5 stars
(11)
Ingredients
4 servings
- 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
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Preparation
Step 1
To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic and salt; set aside.
Step 2
Heat vegetable oil in a Dutch oven or large pot over medium high heat.
Step 3
Season avocados with salt, to taste.
Step 4
Working one at a time, dredge avocado slices in the flour, dip into the egg, then dredge in the Panko crumbs, pressing to coat.
Step 5
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.
Step 6
Serve immediately with chipotle cream sauce.
Step 7
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Chef's notes
*Panko is a Japanese-style bread crumb that can be found in the Asian section of your local grocery store.
