Deep-fried avocado

Crisp on the outside, creamy on the inside, Stephen Terrys deep fried avocado is lush served with a smoked chicken, mint and papaya salad
By Stephen Terry
Deep-fried avocado
  • Rating:
  • Serves: 1-2
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 avocado
  • plain flour, for dusting
  • 1 egg, lightly beaten
  • handfuls breadcrumbs
  • vegetable oil, for deep fat frying

For the salad

  • 50 g shredded smoked chicken
  • 1 chilli, sliced, or to taste
  • handfuls mint, chopped
  • 1/2 papaya, finely chopped
  • rocket, or other salad leaves, to serve
  • crème fraîche, to serve


1. Cut the avocado in half with a sharp knife, remove the stone and cut the halves into 2-3 wedges, depending on the size.

2. Dust the wedges in flour, dip in the beaten egg and coat in breadcrumbs. Fill a heavy-based pan with vegetable oil and place over a moderate heat (alternatively use a deep fat fryer, according to manufacturers instructions). Do not leave the pan (or fryer) unattended. Deep fry the wedges for 2-3 minutes, or until crisp on the outside. Remove from the pan with a slotted spoon and drain on kitchen paper.

3. For the salad: combine the chicken, chilli, mint and papaya in a mixing bowl. Arrange the rocket (or other salad leaves) on a serving plate, top with the chicken mixture and a spoonful of crème fraîche. Scatter the deep-fried avocado around the salad.

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