RECIPES

Cornmeal Crusted Fried California Avocados and Tomato Bacon Salad

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Total Time:

25min

Cook Time:

15min

Prep Time:

10min

Nutritional Highlights (per serving)

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500
Calories
41 g
Total Fat
7 g
Dietary Fiber
6 g
Protein
30 g
Total Carbs

Ingredients

Serves: 4
    Cornmeal Crusted Fried California Avocados
  ripe, Fresh California Avocados, seeded, peeled and halved
1/2  cup  vegetable oil
1/2  cup  all-purpose flour
  egg, beaten with 1 Tbsp. water
1/2  cup  cornmeal
1/2  Tbsp.  kosher salt
    Cornmeal Crusted Fried California Avocados and Tomato Bacon Salad
1/4  lb.  bacon cut into small pieces
Tbsp.  soy sauce
1/2  Tbsp.  molasses
1/4  cup  olive oil
1/4  tsp.  ground black pepper
  ripe tomatoes, cut into 1-inch cubes
cups  arugula
  Cornmeal Crusted Fried California Avocados (see make-ahead recipe below)

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

Cornmeal Crusted Fried California Avocados

  1. Cut each avocado half into three pieces.
  2. Put oil in sauté pan and keep on medium to low heat.
  3. Place the flour, egg and cornmeal into three separate bowls.
  4. Add 1/2 tsp. salt into each bowl and stir to combine.
  5. Dip a slice of avocado first in flour, then egg wash and then cornmeal, making sure each time that the avocado is completely covered. Repeat with all avocado slices until all are breaded.
  6. Gently place avocado slices in pan. Oil should sizzle when avocados are put in.
  7. Cook for 2 to 3 minutes per side, until the crust is golden brown and crunchy.
  8. Drain on a paper towel. Serve warm.

Cornmeal Crusted Fried California Avocados and Tomato Bacon Salad

  1. In a sauté pan on low heat cook bacon until crispy. Remove from pan and let drain on a paper towel. Set aside.
  2. Combine soy sauce, molasses, olive oil and black pepper and whisk to create vinaigrette.
  3. In a separate bowl, combine tomato, arugula and crispy bacon.
  4. Add the vinaigrette and mix well.
  5. Spread the salad in a shallow platter. Top with warm Cornmeal Crusted Fried California Avocados.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

NUTRITION INFORMATION
PER SERVING
Calories 500
Total Fat 41 g
Trans Fat 0 g
Saturated Fat 4.5 g
Unsaturated Fat 24 g
Polyunsaturated Fat 10 mg
Dietary Fiber 7 g
Protein 6 g
Total Carbs 30 g
Cholesterol 45 mg
Sodium 750 mg
Potassium 460 mg
Total Sugar 0 g

Vitamin A 210 IU; Vitamin C 7 mg; Calcium 21 mg; Iron 1.9 mg; Vitamin D 10 IU; Folate 104 mcg; Omega 3 Fatty Acid 1.7 g

% Daily Value*: Vitamin A 4%; Vitamin C 10%; Calcium 2%; Iron 10%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Chef Charlie Kleinman of Wexler’s in San Francisco

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