Fried Avocado Dippers

Instructions

Make the beer batter

In a medium bowl, combine the self-rising flour, salt, cumin, oregano, paprika, pepper, baking powder, and avocado leaf powder, if using, and mix well.

Gently stir in the beer until the batter is smooth.

Make the chipotle dipping sauce

In a blender, combine the mayonnaise, chipotle paste or purée, and garlic and blend until smooth, 30 to 60 seconds. Taste and, if desired, add more chipotle. Scrape mayonnaise into a small serving bowl.

Make the avocado dippers

Cut each avocado in half, then peel and remove the pits. Slice each half lengthwise into 1/2-inch (1.25-cm) pieces. TESTER TIP: We don't recommend slicing your avocados thinner than 1/2-inch as they become difficult to coat and fry.

In a high-sided medium saucepan, pour enough oil to reach halfway up the side. Heat the oil over medium-high heat until hot but not smoking, 350 to 375°F (177 to 191°C).

Working with one avocado at a time, dip the slices in the batter until thoroughly coated, then use a slotted spoon to carefully lower each slice into the oil. TESTER TIP: If you're having difficulty getting your batter to stick to your avocados, try lightly coating each avocado slice with flour before dipping in the batter.

Fry each batch until the batter is light gold in color and crisp, about 1 minute. Remove the slices with a slotted spoon and place on a wire baking rack or plate lined with paper towels to soak up any excess oil. Repeat with the remaining avocado slices.

Arrange the avocado dippers on a large serving platter and serve with the chipotle mayonnaise on the side.

Appetizers