Beer Battered Fried Avocado Wedges Recipes

Steps:

• Whisk beer, flour, paprika, garlic (I added 1/2 tsp salt) until blended. Let stand at least 2 hours. Peel avocados, cut each into 6 wedges. Dredge each wedge in batter. Deep fry until golden. This was great with onions, too! That batter is definitely a keeper for me. If your avocados are ripe and you refrigerate them, they hold their shape better for cutting.

Steps:

• To make beer batter, whisk together beer, Tony's seasoning, flour, paprika, and garlic until well blended.
• Let stand at least 2 hours.
• Peel avocados; cut each into 6 wedges.
• Dredge 6 wedges in reserved beer batter.
• Deep fry in hot oil (370 F) until golden about 3 minutes.
• Repeat with remaining wedges.
• Serve wedges with fav.
• salsa.

Steps:

• In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
• Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
• Heat oil to 375 degrees F (190 degrees C).
• Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,

Steps:

• In 6-oz ramekin or other small dish, mix mayonnaise, wasabi powder and lime juice. Cover; refrigerate until ready to serve.
• In deep 10-inch skillet, heat oil over medium-high heat to about 350°F.
• Meanwhile, in 3 separate small shallow bowls, place flour, beaten egg and bread crumbs. Line large plate with kitchen towels.
• Remove pit and peel from avocados. Cut each avocado into 6 wedges. Dip 1 wedge into flour to coat; tap off excess. Dip into beaten egg to coat, then coat with bread crumbs. Continue until all wedges are breaded.
• In batches, carefully place breaded avocado wedges in hot oil. Fry 30 to 60 seconds on each side or until golden brown.
• With slotted spoon, carefully remove fried wedges from skillet; place on towel-lined plate. Season with salt. Serve with dipping sauce.

Steps:

• Preheat oven to 400°F (200°C).
• Slice each avocado in half, then into wedges. Scoop out of the peel.
• Mix panko breadcrumbs with salt and cayenne.
• Dip each avocado wedge in flour, then eggs, then panko, then place on a parchment-lined baking sheet.
• Bake 12-15 minutes, flipping once.
• Enjoy!

Steps:

• In medium bowl, mix flour, baking powder, table salt, beer and Sriracha sauce with whisk until smooth.
• In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Toss avocado quarters with lime juice. Working in small batches, dip avocado quarters in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.
• Serve fried avocado warm, garnished with tomato.

Steps:

• Scrub and pierce potatoes. Microwave, uncovered, on high for 10-12 minutes or just until tender, turning once. , Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned salt, oil and pepper until smooth. Stir in beer; set aside. , When potatoes are cool enough to handle, cut each into 12 wedges. In an electric skillet or deep-fat fryer, heat oil to 375°. Dip potato wedges into batter. Fry in batches for 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sour cream if desired.