Monday, 28 July 2014

Deep Fried Avocado Tacos

I don't know about you all, but avocados are one of my favourite foods. I eat at least one a day. I know that there are some people out there who panic and fret that "avocados are so high in fat, though! You shouldn't eat that many!", to which I reply PPPFFFFTTTTTTT.

When did fat become the enemy?? And is it the "fat" in avocados that people are afraid of or literally BEING fat? Either way, my PPPFFFFTTTTTTT still stands. I'm no professional or anything, but my motto when it comes to food is simple. Whole over Processed. Mostly in moderation (Because we all need a bag of chips and a bottle of wine for dinner now and again, or is that just me??) and get off your butt and DO SOMETHING. I'm not selling an illusion here; I'm not some primed Olympic athlete - but we walk the dog, go for family bike rides, cut the grass, work in the garden, work Cedar Row Farm as often as possible and just generally are busy people. I take the stairs  I deserve an avocado or two. :)

Now, onto the good stuff. I originally saw this recipe online somewhere, but it was very un-vegan. It called for buttermilk and loads of eggs. It really only served as inspiration for deep frying my own avocados so I don't feel schmucky not linking to it. As with most deep fried foods, you will need three bowls. That way you can make a really big mess and thrice the dishes.

Bowl # 1:
- 1/2 cup of flour
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp habanero powder
- 1/2 tsp dried cilantro flakes

Bowl # 2:
- 1 cup milk (I used unsweetened almond)
- 1 egg replacer (I used Ener-G, but Flax would also work)

Bowl # 3:
- 1 cup Panko bread crumbs
- 1 tbsp dried cilantro flakes (Because you can NEVER have too much cilantro!)

In a large heavy bottom sauce pan, heat about an inch and a half of oil medium-high. I don't have any fancy thermometers, I just splash some water in and when it fires back at me I know it's ready. Safety first! lol Depending on the size of your avocados, or your mouth I suppose, slice it in quarters or eighths.

Hot Mess Tip: Before you start frying, make sure you have a plate ready with paper towels to transfer them to. Also, you'll want to eat them right away so have your plates ready and waiting. I used corn tortillas, chopped iceburg lettuce, garden fresh tomatoes and fresh cilantro and green onion.

With your avocado sections, coat evenly in bowl 1, transfer to bowl 2 and then into bowl 3 for the Panko. Don't skimp on the Panko. Press it right into it! Repeat until all avocado is coated and ready to go. I laid mine out on a cutting board so that I could do them all at once but if you allow help in the kitchen there's no reason you couldn't use teamwork here.

You can use tofutti sour cream, or daiya cheez on your tacos but I wanted a rich, creamy, spicy sauce to top off my tacos with so I whipped up this:

3/4 cup Vegenaise
2 tbsp lime juice
2 tbsp Sriracha Hot Sauce
2 green onions, chopped. I used my herb scissors.
1 large bunch fresh cilantro, chopped with scissors

The end result? THIS.



1 comment:

  1. These are da bomb! Sooooooooooo incredibly yummy!

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