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:

• 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:

• Heat enough oil to come 3 inches up the sides of a Dutch oven until it reaches 375 degrees F.
• To make the batter, in a large bowl whisk together flour, beer, 1/2 cup water, paprika, 2 teaspoons salt and some pepper.
• Season the avocado segments with salt and pepper. Dunk each segment of avocado into the batter. Let any excess batter drip off, and slip into the hot oil. Fry in batches, being careful not to overcrowd the pot, until the outside is golden, 3 to 4 minutes. Drain on a paper-towel-lined sheet tray or a wire rack.
• Place a layer of the Agave Crema on a warm tortilla, top with a couple of pieces of the fried avocado and a spoonful of the Baja Slaw. Serve with couple of lime wedges and plenty of cold beers.
• Mix the green cabbage, red cabbage, cilantro, lime juice, chiles, mangoes and some salt and pepper together in a bowl. Let sit for at least 20 minutes for the flavors to meld.
• Mix the crema, agave and cumin together in a bowl. Season with some salt and pepper.

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.

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,