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Fried Avocado with Chipotle Cream Sauce

The only way to eat an avocado is when they’re deep fried!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Course: Appetizer
Cuisine: Vegetarian

Ingredients

  • 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

Instructions

    Cup of Yum
  1. To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic and salt; set aside.
  2. Heat vegetable oil in a Dutch oven or large pot over medium high heat.
  3. Season avocados with salt, to taste.
  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.
  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.
  6. Serve immediately with chipotle cream sauce.

Notes

  • *Panko is a Japanese-style bread crumb that can be found in the Asian section of your local grocery store.