I didn’t plan on posting this today but I enjoyed it so much I wanted to share.
I’ve never made beer batter before, but now I’m wondering about all the possible things to fry. Tofu, seitan, pickles, mushrooms…the list is endless. I’ve seen plenty of recipes for avocado fries that interested me, but most called for eggs. When I found this recipe, I thought it was perfect; it combined the two things I love the most-avocados and ales. This would be a great recipe for Super Bowl weekend. We had it today with wings and beer and it was perfect for munching in front of the television.
The batter fries up soft with a little crunch, while the avocado stays soft and creamy. It was really nice with some dipping sauce; I stirred together 1/4 cup Tofutti sour cream and 2 tablespoons chunky salsa which worked well. You could just use salsa as well.
- 2 Hass avocados, refrigerated
- 1 cup brown ale, I used Cabin Fever, or lager
- 1 cup flour
- 1 tsp paprika, garlic powder, and salt
- 1/2 tsp baking powder, black pepper, and sugar
- vegetable oil for frying
1. Stir together ale, flour, seasonings, and baking powder in a medium bowl. Refrigerate for 2 hours (important.)
2. After two hours, heat about 1 inch of oil in a medium sauce pan over medium high heat.
3. Cut cold avocados in half and remove pit. Peel off skin and slice halves into about 5 wedges. Dredge 5 wedges in batter and fry in oil until golden brown, about 2 minutes. Drain on brown paper bags. Repeat with rest of wedges.
4. Sprinkle with salt and serve.