Fried Avocado with Chipotle Yogurt
2 eggs beaten
1/4 cup of cornstarch
1 tsp salt
1/2 tsp black pepper
1/2 cup bread crumbs
2 hass avocados, cut in half, peeled, and sliced in 3 each half.
1 cup canola or peanut oil
For the chipotle mayonnaise
3 tbs yogurt
1 tbs of juice from the chipotle peppers
1 minced chipotle chile
1 tsp lemon juice
salt to taste
- In a skillet heat the oil over medium heat.
- Cut each half of the avocados into 3 vertical slices. Sprinkle with flour or cornstarch; immediately pass the avocados slices in the egg mixture, sprinkle salt and pepper on the avocado and then dip each slice with the bread crumbs.
- Dip each slice of avocado in the hot oil until they are golden on both sides, take them out of the oil and drain the excess oil.
- Mix all the ingredients for the yogurt chipotle and serve in a small bowl.