I know what you’re thinking? Fried avocado?! I hear the chorus of angels singing too. I looked at a few recipes and landed on this one (with my own changes, of course), inspired by The Beeroness. Check it out here. It’s delicious and naughty, so get ready.
Okay, here’s what you need:
Avocados – 1 large Hass avocado will make 6 tacos
Beer Batter – 2 cups flour, 1/2 teaspoon garlic salt, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 12 oz of light beer, canola oil for frying
Corn Salsa – 1 ear of white sweet corn, 1 half of a tomato, 1 small jalapeno, 1 half of a red onion, a couple green onions, 1 lime
Black Beans – optional, but it added some heft to the all veggie tacos. I added a pinch of cumin and topped with cotija
Corn Tortillas – fresh is always best, but in a pinch, use a good quality, thick corn tortilla
Begin by preparing the corn salsa, so it can chill in the fridge while you do the rest. Simply dice the veggies, cut the kernels off the ear of corn, squeeze the lime juice, add a pinch of salt and pepper to taste, and the salsa is done. Once that’s in the fridge, add oil into a medium sized pot, a few inches worth (sorry, didn’t measure). You want enough oil so that the avocados will be covered and so that you can measure the temp without the thermometer touching the bottom of the pot. It will take a bit of time to reach the desire temp, 375 (about 10 minutes).
Now, it’s time to prepare the batter. Add all of the dry ingredients into a large bowl and whisk it together. Next, slowly add the beer and whisk together until you have the consistency of pancake batter.
Slice up the avocado and you’ll end up with 8 slices. (Each taco will get one large slice, but the smaller slices can be combined for a “beefier” taco.) Dunk the avocado slices into the beer batter and make sure that they are getting a really good coating. By now, the oil should have reached 375. Go ahead and pull the first avocado pieces out of the batter and put them into the pot. Everything I read says to only place a couple pieces in at a time so they fry up evenly. I abided by this rule. Each round took only a few minutes, so this will move quickly. Once you put the first couple pieces in the pot, I’d suggest setting up a plate with a couple layers of paper towels. That way you have a place to put the avocados after they are done frying, and the paper towels will soak up the grease.
Heat the beans and tortillas.
Now, it’s time to assemble! I did about a teaspoon of beans, 1 large avocado piece, and a generous helping of salsa.
You could add some hot sauce or crema, if you’d like, but I feel like this was the perfect combination of crunch from the beer batter, creamy richness from the avocado, and freshness from the salsa.