I'm a lucky girl...my new BFF's at Cholula sent me this nice little 4-pack of their fabulous hot sauces, and I do mean fabulous! But before you run screaming for a glass of milk, these sauces are not all that hot - there is some heat but not enough to curdle your tongue. And the flavor they impart just can't be beat...let's put it this way, I'm a fan and a big believer that if you add Cholula you've got a party.
So my new BFF's asked me to create a recipe using their sauce - and, in my humble opinion, I came up with a dang good one, although I'm not sure your cardiologists would approve, so let's go with don't ask, don't tell.
I love the color of avocados - in/on everything except appliances! After you remove the avocado from the peel and remove the pit, you slice them, dredge in seasoned flour, dip in egg, roll in Panko bread crumbs...and then you deep fry them, in Canola oil, because, as you know, it's a healthier choice!
Seriously good. Now, if I was dining with foodies, I would have added the Cholula Sauce to the egg dip, but since I live with a caveman who's idea of spice is a sprinkle of salt, I didn't. That way he could eat his fried avocado plain, unadorned, without any fan-fare or zippity-do-dah.
About the sauce...which one to choose?!? I love the original, it's no non-sense, you'll get a nice little kick and while that's great, to use the Chili Lime sauce is like adding a Mariachi Band! The hint of lime will be like a finishing touch - it will brighten up whatever you put it on and on Fried Avocado, it was my first choice. However, having said that, I can tell you my favorite was the Chili Garlic Sauce...garlicky goodness...I could eat this with a spoon - and I did! The Chipotle Sauce is a bit stronger, not heat-wise, but with that deep smokiness Chipotle peppers give. It was also dang good with the Fried Avocado - with every bite you'll have the crunch of the coating, the creaminess of the avocado and a little zip and from the sauce...Let's do the math: crunch + creamy + zip = The Holy Trinity of Treats!
As long as I was going down the Fried Road...I thought a little sour cream and cheese might come along for the ride! It was a glorious trip!
Fried Avocados With Chili-Lime Cholula Sauce - Pots and Pins
2 to 3 avocadoes, peeled, pitted, sliced
1/3 cup flour
2 eggs, beaten with a fork/whisk
3/4 cup Panko bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
Canola Oil for frying
Cholula Hot Sauce, Original, Chili Lime, Garlic or Chipotle - whatever lights your rocket launcher
Optional toppings: sour cream, grated cheese, salsa
In a medium-sized, heavy-bottomed pot, heat 2-inches of oil to 375 degrees. Put flour, egg and bread crumbs in separate shallow bowls. Add the salt and pepper to the flour bowl, whisk to combine. If you want more "kick" to your avocado, you can add 1 teaspoon of Cholula Hot Sauce to the beaten eggs, this is optional, but I would recommend it.
Dredge avocado slice in seasoned flour. Dip in egg and roll in Panko bread crumbs. Set on plate until ready to fry. When oil is ready, place about 4 pieces of avocado into pot, cook for about 30 to 40 seconds, turning after about 15 to 20 seconds, or when golden brown. Remove from oil with a slotted spoon and place on a rack over a cookie sheet to drain and cool slightly. Repeat with remaining avocado pieces. Serve with Cholula Hot Sauce and any other toppings you might want. Makes about 2 dozen pieces, depending on the size of your avocados and if you used 2 or 3. Serve warm.
