Avocado Fries with Carne Asada

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Avocado Fries With Carne Asada

Pete Pham

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Yields: servings


  • 4 slightly under-ripe Hass avocados
  • 1 cup flour
  • 3 tablespoons cornstarch
  • 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


  1. 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.
  2. Prepare the tempura batter by whisking together flour, 1 tablespoon corn starch, seltzer water, and salt in a large mixing bowl.
  3. 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.
  4. 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.
  5. Sear carne asada in a hot pan, let rest for 5 minutes, and then chop into small bits.
  6. Lay out fried avocado slices on a large dish, then top with carne asada, heated refried beans, sour cream, queso fresco, and sriracha.

Chef Notes

Serve as an appetizer or side dish.

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Votes: 1
Rating: 5
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Did you know?

You can ripen an avocado quicker by placing it in a brown paper bag.

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