A while back Fry’s had a sale on Avocados. I got a bag of 4 avocados that were small like eggs and stayed hard like rocks for about a month now. I figured I’d try to do something with them. These avocados were difficult to open up and I feared inedible but I made them tasty. I did a basic seasoned flour on them and then dipped them into egg and I had a cup of leftover take out rice so I sprinkled the rice on them. Baked them till crispy and whipped up a sauce. They came out tasty. I don’t know if this recipe will work as well on softer avocados. Mine came out almost like potatoes. If you find yourself with some hard avocados you might want to give this recipe a try. Ingredients for 2-4 avocado. Mine were unusually small avocados. My guess is that this recipe will make 4-8 servings depending on how much avocado that you want to eat. I think most people will eat a half avocado if they use very small avocado. I think most people would only eat a quarter of a larger avocado. This recipe worked well with small hard avocados so that is what I would suggest.

Ingredients for around 8 servings

4 small hard avocados – cut in half long ways, pit removed and scooped out of skin

3 Tablespoons flour

1/2 teaspoon chili powder

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

2 eggs

1 cup of leftover take out rice

non stick spray

2 Tablespoons extra virgin olive oil (guesstimated…I just sprayed them with oil from my squirt bottle

3 Tablespoons tahini

1 Tablespoon white miso

1 Tablespoon rice wine vinegar

1 teaspoon sesame oil

1 Tablespoon sriracha (I used Shark Brand that is very sweet and mellow)

1 Tablespoon Sambal (or to taste)

1/3 cup yuzu juice (I had this leftover but you can substitute a combination of fresh squeezed orange and lime juice)

Sea salt to taste

Black pepper to taste

Directions

Preheat oven to 350 degrees F.

Spray baking sheet with non stick spray and set it to the side.

In a gallon zip lock bag add the flour, chili powder, salt, black pepper. Shake it to mix and add avocados. Shake gently to coat avocados.

Take out the avocados and pour leftover seasoned flour into small mixing bowl. Add the eggs to the mixing bowl and mix well. Coat each piece of avocado with the egg mixture. Then sprinkle the rice on both sides of each avocado and place on sprayed baking sheet.

These go in the preheated 350 degree F oven till crispy and slightly brown. (around 30 minutes)

Make sauce while the avocado are baking.

In a small mixing bowl combine the tahini, miso, vinegar, oil, sriracha, Sambel (to taste) citrus juice. Add black pepper to taste. I didn’t think mine needed salt but you might want a little more salt.

When the avocados get lightly browned and crispy take them out and serve with the sauce you’ve just whipped up.

Enjoy!