Have you ever had a deep-fried avocado? It sounds a little out there, I know, and it seems like some people might be getting tired of the avocado craze. As for me, I’ve had avocados for most of my life, practically grew up on it, which leaves a lot of time for experimentation.
Fun fact: I pronounced guacamole as “whack – a – moley” most of my formative years.
So while everyone else is putting it on toast, adding nuts and other healthy tidbits, I’ve been knee-deep in the Tex-Mex traditions of slathering that crap in cheese and sauce and deep-frying the whole thing.
Obviously this recipe does not capitalize on all of the health benefits of avocados.
But it’s just so good that I don’t care. This recipe is an excellent use of leftover chicken, beef, shrimp, crab, scallops, or really almost anything you might be worrying about sitting in the back of the fridge. Dress it up in some cheese, bacon and breadcrumbs and you’re done.
But be warned, frying avocado doesn’t always turn out well. I made avocado fries in the oven once. They were dry, flavorless, and worst of all – burnt! Yes, avocado burns incredibly quickly. Deep frying, while it adds calories, does make it so everything cooks properly without burning the avocado. So please don’t try this recipe in the oven, because I can’t guarantee it wont come out tasting awful. This bad boy is deep-fried for a reason.
And oh yeah, when I mentioned that a recipe using that amazing homemade marinara sauce is coming soon? This is the one.
Until next time. X
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Stuffed Deep Fried Avocado
A delicious, cheesy chicken stuffed avocado deep fried and topped with marinara sauce.
- 2 avocados, halved and pitted
- 8 oz monterey jack cheese
- 1 c. cubed fully cooked chicken (or beef, shrimp, crab, scallops)
- 4 strips bacon, thinly sliced
- 2 eggs
- 1 1/2 c. panko breadcrumbs
- pinch of salt
- canola, vegetable or peanut oil, for frying
- 2 c. Marinara Sauce
- cotija cheese (optional)
- Scoop out the avocado halves from the skin, making sure to keep it all in one piece, and cut the monterey jack into 1/4-1/2″ slices, depending on how much cheese you want. Trim them to around the size of your avocados.
- With one avocado half in hand, fill the hole with chicken (or whatever protein you chose), then top with the monterey jack. Wrap the entire thing in a strip of bacon and set aside.
- In the bowl of a processor, pulse the breadcrumbs a few times to get a smoother texture. Alternatively, place the breadcrumbs in an airtight resealable bag and hammer a few times to break up the pieces of panko.
- Heat the oil to 350°F.
- In a small bowl, beat the eggs. In another shallow bowl, mix the breadcrumbs with a pinch of salt. Then dip the prepared avocado half in the egg mixture, then breadcrumbs, then egg, then breadcrumbs again. With each dip, make sure the avocado is completely covered and shake off the excess.
- Gently lower the avocado in the oil and fry about 4 minutes, or until golden brown. Remove to a paper towel lined plate to drain.
- Top with warm, prepared marinara sauce and a sprinkling of cotija cheese. Serve immediately.
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