Recipe Background
Fried avocados inspired by a Texas road trip, perfect for gatherings.
The summer I turned 24, my friends and I took a spontaneous road trip down to Texas. In a small town just outside Austin, we found ourselves at a vibrant roadside stand that boasted the 'best fried avocados this side of the border.' Having never considered frying such a creamy fruit before, we skeptically ordered a batch. I remember watching the vendor combine the batter with zealous precision—cracking eggs, whisking in beer and a hint of vinegar before dunking in those perfectly ripe avocado wedges. It was love at first bite, the kind that keeps you thinking about it miles down the road.
Back home, I couldn't shake the memory, so I began recreating the dish. Peanut oil has become my trusty sidekick for a crisp exterior, with garlic powder always adding that extra bite. A practical tip? Dust the avocado wedges with flour before the batter. This helps the mixture cling well and keeps the wedges' shape as they hit the oil. As I drained the golden slices on paper towels, a sense of victory washed over me. Whenever I make these, I'm whisked back to that unforgettable roadside stand with my friends, the conversations as light and fizzy as the beer in the batter.
Since then, these have become my signature dish for any gathering. A little salsa and sour cream on the side, and you've got a hit on your hands. The trick is to work in batches, ensuring each piece is fried to golden perfection. Who knew that a summer adventure and an avocado could lead to such culinary inspiration?
Ingredients
- peanut oil to taste
- 2 cups Bisquick™
- 1 (8-ounce) can beer
- 2 eggs
- 2 tablespoons vinegar
- 1 tablespoon garlic powder
- 2-3 avocados cut into 8-10 wedges each
- 4 tablespoons flour
- sour cream optional, to taste, for serving
- salsa optional, to taste, for serving
Directions
- Heat the peanut oil in a skillet over high heat.
- In a medium bowl, combine the Bisquick, the beer, the eggs, the vinegar, and the garlic together.
- Dust the avocado wedges with the flour and dip the wedges into the batter mixture until coated.
- Carefully add the dredged avocado wedges in the hot peanut oil and fry until lightly browned, about 2 minutes. Work in batches as needed.
- Transfer the fried avocados to a paper-towel-lined plate to drain. Repeat the frying process until all of the avocado wedges are cooked.
- Serve with the sour cream and the salsa.
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