Australian Pete Evans is an internationally renowned and household chef, restaurateur, author and television presenter. His passion for food and a healthy lifestyle inspires individuals and families around the world. Here's how he discovered Avocado fries during a visit to California…
Recently I filmed an episode of Moveable Feast (a TV series I host in the USA) in an avocado grove in the hills of California with the two hot tamales, chefs Mary Sue Milliken and Susan Feniger. Two of the coolest people in southern California, these living food legends taught me so much about Mexican cuisine in the small amount of time I had with them. The stand-out for me was crispy fried avocado, which they used in a dish. I thought it was so good it should be renamed and served by itself. So here you go…
Serves: 4 (as a snack)
Preparation time: 8 minutes
Cooking time: 4 minutes
Course: Snacks (but you can certainly use them as a side dish, as well)
50 g (½ cup) tapioca flour
150 g (1 cup) white and black sesame seeds
2 avocados, cut into 2 cm thick slices 3–4 tablespoons coconut oil
½ teaspoon ground spice (such as curry powder, smoked paprika, cumin or turmeric) (optional) sea salt lemon wedges, to serve
Whisk the tapioca and 80 ml of water in a bowl until combined. Place the sesame seeds in a small, shallow bowl. Dip the avocado slices into the tapioca mixture to coat, then coat with the sesame seeds, patting down gently. Heat the coconut oil to 320 degrees F in a frying pan or saucepan.
To test the temperature, drop a small piece of avocado in the oil–it should bubble instantly around the edges.
Working in batches, fry the avocado for 50–60 seconds on each side or until the sesame seeds are golden. Drain on paper towel and season with a little spice (if using) and salt.
Arrange on a platter and serve with some lemon wedges to squeeze over the top.
For more recipes from Pete Evans, go to his website at peteevans.com