Ya, you heard me. Crispy fried avocado poppers. Does life get any better?? Not really.
I owe the idea for this recipe to my last boyfriend, who experimented with it shortly after we met. He dredged the avocado in flour, dipped it in an egg wash, then covered it in panko and fried it up. It was one of the most delicious things I have ever eaten. Super crispy on the outside and heavenly creamy on the inside.
Once I became vegan, I simply swapped the egg for a diluted flax egg, and voila! Near identical results.
Avocados are a great ingredient to start with if you’re new to deep-frying, because you don’t have to cook the avocado. As long the oil is hot enough to crisp the panko, you’re good to go!
My one tip for these avocado poppers is to use avocados that are slightly firm. You want them ripe, but they should hold their shape nicely when peeled and cut. This makes dredging and frying much easier.
B and I have been devouring these lil’ fritters lately. We enjoyed them last weekend with friends in tacos stuffed with my homemade refried beans, chunky fresh salsa, chipotle cashew cream, corn and mint salad, and lazy pickled cabbage. (Don’t worry, recipes for all are next to come!) Though I must admit, I could eat a hundred of these avocado poppers plain-jane style and be the happiest woman on earth.
Be sure to give the poppers a good dusting of salt as soon as they come out of the fryer, and place them on a plate lined with a few layers of paper towel to soak up excess grease.
I cannot wait for you to experience the taste bud party that is going to happen in your mouth once you pop one of these bad boys in it. So, without further adieu, let’s hup to it!!
Crispy Fried Avocado Poppers
These insanely delicious deep-fried avocado poppers are perfectly crispy on the outside, insanely creamy on the inside, and take less than 20 minutes to make!!
- 2 avocados ripe but firm
- 1/4 cup flour for dredging
- ½ tsp chipotle powder for dredging (optional)
- 3/4 cup panko for breading
- 1 diluted flax egg 1 tbsp ground flaxseed mixed with 6 tbsp warm water and left to thicken for 10 minutes – should be the consistency of a regular egg, so add more or less water until you reach the desired consistency
- 3-4 cups grape seed oil for frying
- salt for sprinkling on fried poppers
Fill a large skillet with the oil (you want it to cover more than half the height of the avocados once they are placed in the pan) and heat to 350°F (177°C).
Next, prepare your flax in a small bowl and leave to thicken for 5-10 minutes.
- Meanwhile, peel and slice your avocados into 8 uniform chunks.
Pour the panko into a small bowl, and the flour into a separate bowl. Mix in the optional chipotle powder into the bowl of flour.
- First, completely cover the avocado chunks in flour.
Then dip them in the flax egg. Be sure to fully saturate the avocado so the panko will stick. This process can get messy, so I reserve one hand for dipping and one for breading. This keeps your bowls and hands free of globs.
- Next, bread the avocado in the panko flakes.
Once the oil is hot, fry one tester popper. It should take 2 minutes per side to cook. If the avocado browns in less than 30 seconds, your oil is too hot. If it takes more than 3 minutes to brown on one side, increase the heat.
- Once you have secured your oil temperature, carefully fry the poppers in batches, using metal tongs. Once golden brown on both sides, remove and place on a plate lined with a few layers of paper towel. Sprinkle with salt and serve immediately.
As always, nutritional information is a rough estimate, and excludes the frying oil. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!