Have you ever fried an avocado? Thought not! What better time to try it than on Foodie FRIEDay? Ok so we’re feeling a little silly here today – maybe it’s the sizzling heat, or maybe it’s just this delicious-looking recipe from Williams-Sonoma.
Every cook worth their weight will tell you to avoid cooking avocados, as they can become bitter. But somehow, the panko coating and the fast pan-frying overcome this problem here. And seriously, how delicious do these golden-crumbed slices look? This recipe offers a great meat-free taco option, and makes the perfect summertime treat.
Australian Hass avocados are wonderful right now – look for skin that is almost purple-black, and fruit that is tender at the stem end (but not too soft all over). Panko crumbs are Japan’s answer to breadcrumbs (but crunchier and more delicious) and are readily available from most good supermarkets and Asian grocers. Of course you can use coarse dried breadcrumbs in their place.
STYLING TIP Here’s a handy tip for tacos: lay the tortillas out flat, on a large board, and top with the filling and salad, drizzle with the dressing and scatter over extra herbs and chilli slices for a beautiful, mouthwatering presentation. Then everybody can fold their own as they lift it from the board – and eat without delay (no problems there). Do you have an avocado-addict in your life? This handy tool http://www.williams-sonoma.com.au/stainless-steel-avocado-tool makes a great stocking-stuffer and is the perfect size to take to the office for those classic avo-on-toast desk breakfasts, too.
Ingredients
For the salad:
- 3 tsp olive oil
- 1 small jalapeño, thinly sliced
- 2 cups (350 g) cherry tomatoes, halved
- 2 tbsp chopped fresh coriander
- Sea salt and freshly ground pepper
For the rest:
- 2 eggs
- 1/4 cup (40 g) plain flour
- 1 cup (125 g) panko (Japanese breadcrumbs)
- 2 firm but ripe avocados, pitted, peeled and each cut into 8 wedges
- 1 tbsp olive oil
- 2/3 cup (160 g) sour cream
- 2 tbsp fresh lemon juice
- 8 to 10 flour or corn tortillas, warmed
Method
To make the salad, in a frying pan over medium-high heat, warm 2 tsp of the olive oil. Add the jalapeño and sauté just until soft, about 2 minutes. Transfer to a bowl, add the tomatoes and drizzle in the remaining 1 tsp olive oil. Add the coriander, season with salt and pepper, and toss to mix well. Set aside at room temperature until ready to serve.
To fry the avocados, set up an assembly line: In a shallow bowl, beat the eggs. Put the flour in a second shallow bowl next to the eggs and season well with salt and pepper. Put the panko in a third bowl next to the flour. Dip an avocado wedge into the egg, letting the excess drip back into the bowl. Next, dredge the avocado in the seasoned flour, shaking off any excess. Finally, coat the avocado in the panko, making sure to cover on all sides. (Pat the coating gently to help it adhere, if needed.) Transfer to a plate. Repeat to coat the remaining avocado wedges.
In a nonstick frying pan over medium-high heat, warm the olive oil. Working in batches as needed to avoid crowding, fry the avocados, carefully turning once, until golden brown on both sides, 3 to 4 minutes total. Transfer to a plate lined with paper towel to drain.
In a bowl, stir together the sour cream and lemon juice and season with salt. To assemble, fill the tortillas with the avocados, dividing them evenly, and top with a scoop of the tomato salad. Serve immediately, passing the lemony sour cream at the table for drizzling.
Serves 4.
—Head to Williams-Sonoma for lots more inspiration, or book a cooking class in their Sydney Cooking School – it makes the perfect Christmas gift for your favourite foodie.
