Beer Deep-Fried Avocado

I first started following Sweet Paul (blog) a few years ago before his on-line magazine came to life. His style is fresh and easy which are two schools of thought I try to use whenever I cook. So you could imagine how delighted I was when I read Paul was going to have his first ever workshop and as luck would have it, I would be in NYC! The morning started off with a brief introduction by Paul and what we could expect going forward. Originally from Oslo, Paul told us that when he as a young boy his mother’s friends used to tell her she had a sweet son and the voice of an angel and since then, sweet Paul stuck. The next Sweet Paul Magazine workshop is scheduled for February. For highlights of the October workshop, visit the magazine and go to page 167.

Serves 4
adapted from Sweet Paul Magazine

3 ripe avocados
1 1/3 cup beer
1 cup flour
vegetable oil, for frying
flaky sea salt

Peel the avocados and cut them into 4 pieces. In a large bowl mix together beer and flour until it becomes a smooth batter. Heat the oil 185c (365f) in a large pot. Working in batches, toss 2 avocado wedges in the batter at a time and then put them into the pot. Fry, turning once, for about 1 to 2 minutes or until they look golden. Remove with a slotted spoon and place on paper towels to drain. Sprinkle with sea salt while still warm.

The Culinary Chase’s Note: Holy smokes, these were AMAZING!! I have never had deep-fried avocado before and now I am hooked!  Serve these with your favorite salsa or in a taco.  YUM!

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