Prepare the Black Garlic Aioli: In a small bowl, combine all Sauce ingredients and mix well. Set aside.
Cut the Avocados: Halve the Avocados, remove the pits, and cut each half into wedges.
Prepare the Breading: In a shallow dish, combine the Panko Bread Crumbs, Parmesan Cheese, Truffle Oil, Sea Salt, and White Pepper. In a separate shallow dish, lightly beat the Egg Yolks.
Bread the Avocado: Dredge each Avocado wedge in the Egg Yolks, then coat thoroughly with the Truffle-Parmesan mixture, pressing gently to adhere.
Fry the Avocado: Heat the Grapeseed Oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully add the breaded Avocado wedges in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until golden brown and crispy.
Drain and Load: Remove the fried Avocado wedges with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Top immediately with Microgreens and a pinch of Flaky Sea Salt.
Serve: Serve immediately with the prepared Black Garlic Aioli.
Ingredients
4
22Ripe Hass Avocados
1/2 cup60 gFinely Ground Panko Bread Crumbs
1/4 cup30 gGrated Parmesan Cheese-freshly grated
1 tbsp15 mLTruffle Oil
1/4 tsp1.25 mLSea Salt
1/8 tsp0.625 mLWhite Pepper-freshly ground
22Large Egg Yolks
1 tbsp15 mLMicrogreens
PinchPinchFlaky Sea Salt
1/2 cup120 gMayonnaise-high quality
2 cloves6 gBlack Garlic-minced
1 tsp5 mLLemon Juice-freshly squeezed
3 cups720 mLGrapeseed Oil
Equipment
Large pot or deep fryer
Shallow dishes
Slotted spoon
Paper towels
Small bowl
Instructions
Prepare the Black Garlic Aioli: In a small bowl, combine all Sauce ingredients and mix well. Set aside.
Cut the Avocados: Halve the Avocados, remove the pits, and cut each half into wedges.
Prepare the Breading: In a shallow dish, combine the Panko Bread Crumbs, Parmesan Cheese, Truffle Oil, Sea Salt, and White Pepper. In a separate shallow dish, lightly beat the Egg Yolks.
Bread the Avocado: Dredge each Avocado wedge in the Egg Yolks, then coat thoroughly with the Truffle-Parmesan mixture, pressing gently to adhere.
Fry the Avocado: Heat the Grapeseed Oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully add the breaded Avocado wedges in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until golden brown and crispy.
Drain and Load: Remove the fried Avocado wedges with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Top immediately with Microgreens and a pinch of Flaky Sea Salt.
Serve: Serve immediately with the prepared Black Garlic Aioli.
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