Avocado Fries with Carne Asada
Pete PhamPhoto Credit
- 4 slightly under-ripe Hass avocados
- 1 cup flour
- 3 tablespoons cornstarch
- 1½ cups ice cold seltzer water
- 1/4 teaspoon salt
- 1 gallon vegetable oil
- 1/2 pound marinated carne asada (flap meat)
- 16 ounce-can refried beans
- 1/4 cup Mexican crema
- 1/4 cup crumbled queso fresco
- Sriracha sauce
Keep your guests licking their fingers with this delicious recipe ideal for a party, whether music is what's playing or your favorite team on the TV!
Recipe provided by FOODBEAST and Culinary Brodown via AvocadoCentral.com.
- Heat 1 gallon of vegetable oil in a large, heavy bottom pot — use less oil if you don’t have a big-enough pot — until it reaches 375ºF.
- Prepare the tempura batter by whisking together flour, 1 tablespoon corn starch, seltzer water, and salt in a large mixing bowl.
- Slice the avocados in half and remove the pits. Make four vertical cuts from end to end in each avocado half, leaving five slices of avocado. Use a large spoon to scoop out the avocado slices, making sure to keep them intact.
- Lay out remaining 2 tablespoons of cornstarch in a small bowl. Dredge the slices of avocado in cornstarch, then cover in tempura batter, and gently drop in the oil. Working in batches, fry each piece for approximately 30-45 seconds, or until golden brown, then remove and let drain on paper towels.
- Sear carne asada in a hot pan, let rest for 5 minutes, and then chop into small bits.
- Lay out fried avocado slices on a large dish, then top with carne asada, heated refried beans, sour cream, queso fresco, and sriracha.
Serve as an appetizer or side dish.