Beer-Battered Avocados are fantastic with this salsa – Daily News

Introduction to Beer-Battered Avocados

The inspiration for this avocado appetizer came from my friend, Sandy S., who asked what I would serve with my grilled peach, avocado, and jalapeño salsa. I thought beer-battered avocados would be perfect with my salsa, so I gave them a try, and wow! They turned out fantastic — a great mix of textures and flavors.

I recommend a hoppy IPA for the beer, but I’ve also made the batter with Guinness Extra Stout for extra flavor. Maybe try it with Porter and serve it with a cold IPA? Your call. Let me know what you decide and how you like it.

Recipe Overview

Beer-Battered Avocados with Grilled Peach Salsa

INGREDIENTS

For the salsa, you will need:
1 firm ripe avocado
2 peaches
1 tablespoon extra-virgin olive oil
3 tablespoons fresh lime juice (divided)
¼ cup shallots (chopped fine)
2 garlic cloves (minced)
2 jalapeños (seeds removed and sliced thin)
¼ teaspoon salt
For the avocado, you will need:
Vegetable oil for frying
2 cups flour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder (not salt)
12 ounces of beer (your choice)
2 to 3 firm but ripe avocados

DIRECTIONS

1. Preheat your grill to medium-high (450 degrees) for about 10 minutes. While the grill is heating, slice the avocados and peaches in half lengthwise and remove the pits. Brush the flat sides of each half with a mixture of one tablespoon of olive oil and one tablespoon of lime juice. Make sure they’re coated generously to avoid sticking to the grill.
2. Once the grill is hot, add the avocado and peach halves, cut side down, and close the lid. Grill for four minutes. Use grill tongs to remove the peach and avocado halves to a plate carefully. While the peaches are still hot, they can be easily peeled. Allow them to cool before dicing. Use a large spoon to scoop the avocado flesh away from the peel.
3. In a large bowl, combine the remaining lime juice, shallots, garlic, jalapeños and salt. Dice the avocados and peaches into small pieces and fold them into the salsa. Cover and set aside.
4. Add about three inches of oil to a saucepan and preheat on low while preparing the batter.
5. In a large bowl, stir together the flour, salt, garlic powder, and pepper. Add the beer and stir until combined. Turn the oil to medium heat (and carefully watch it).
6. Peel the avocados and remove the seeds. Cut them into thick slices — about four to five slices per avocado half. Dip the avocado slices into the batter (two at a time) and fry for about one minute. Flip and fry again until golden brown, approximately two more minutes. Remove from the fryer and let drain on a stack of paper towels.
7. Place fried avocados on a serving tray and spoon salsa on top. Serve with extra salsa on the side. To complete the meal, fold the avocados into homemade corn tortillas.

Conclusion

Beer-battered avocados are a delicious and unique twist on traditional appetizers. When paired with grilled peach salsa, they offer a fascinating combination of textures and flavors that will elevate any gathering or meal. Experiment with different beers to find your perfect match, and don’t hesitate to reach out with your experiences.

FAQs

• Q: What type of beer is best for beer-battered avocados?
  • A: A hoppy IPA is recommended, but you can also experiment with Guinness Extra Stout or Porter for different flavor profiles.
• Q: How do I prevent the avocados from sticking to the grill?
  • A: Brush the flat sides of the avocado and peach halves with a mixture of olive oil and lime juice before grilling.
• Q: Can I make the salsa ahead of time?
  • A: Yes, you can prepare the salsa in advance, but it’s best to grill the peaches and avocados just before serving for optimal flavor and texture.
• Q: What is the best way to serve beer-battered avocados?
  • A: Serve them on a tray with the grilled peach salsa spooned over the top, and offer extra salsa on the side. Consider folding them into homemade corn tortillas for a complete meal.