Avocado is one of those fruits I did not taste until much later in life. It was not a fruit easily available in Malaysia and I only remember seeing it once in a supermarket. There was a placard stuck in the bin informing shoppers on how to prepare this strange looking fruit. I was still a student back then and so I moved on and soon forgot all about it until much later.
The first time I tasted this fruit, I had mixed feelings about it. To me it tasted like a very smooth and soft sweet potato with a greenish aftertaste. I wasn’t ecstatic about it but neither did I dislike it. It was okay. I bought it occasionally and eventually liked it enough to put in my salads in place of a hard boiled egg as it did feel me up. My boys did not care for it nor did Ro-Ri San.
Of late, I have been seeing avocado fritters in the blogosphere and it piqued my interest. Crunchy on the outside and soft on the inside. Perhaps this might just get the boys to finally eat avocados. Definitely worth a try! Most recipes out there are all deep fried, not something I like to do often in my kitchen and so I decided to bake them. I also wanted to make them gluten free by using crushed rice puffs as a coating, something that I use often with much success in place of panko. Did you know Kellogg’s now makes gluten-free rice krispies? I was delighted to see it at the grocery stores.
The recipe below was inspired by Olive Oil & Lemons.
- ½ cup (65g) rice flour
- ¼ tsp salt
- ¼ tsp pepper
- 1 large egg, beaten
- 1 cup (30g) rice puffs or gluten-free rice Krispies
- 2 avocados, ripe but firm
Combine rice flour, salt, and pepper in a shallow bowl. Place beaten egg in a separate shallow bowl.
Place rice puffs in a Ziploc bag. Using a mallet crush rice puffs until fine. Pour into a shallow bowl.
Brush a baking tray with some vegetable oil. Preheat oven to 400°F (200°C).
Slice avocado lengthwise around the seed. Twist and rotate the two halves apart. Strike the pit with the bottom edge of a knife to grab it. Rotate to loosen and release the pit from the fruit. Scoop out flesh with a large spoon and cut each half into 3 slices lengthwise. Repeat with the other avocado to yield 12 slices altogether.
Take a piece of avocado and dredge it in the flour mixture. Dip it in egg wash and coat it with crushed rice puffs. Place on baking tray with the pit side facing up. Repeat with the rest of the avocado slices.
Bake for 20 to 25 minutes or until golden brown. Remove and serve immediately.
Well, the Gluten-Free Baked Avocado Fritters turned out beautifully! They were crunchy on the outside and soft, yet surprisingly not mushy on the inside. I thought they were quite delicious. Ro-Jiro tried one and politely said he had lots of homework to finish up on. I ate one entire avocado and left the remaining slices for Ro-Ri San. When he got home after work, I quickly heated up the fritters in the oven and suggested he have them with tea. Not wanting to disappoint me, he said okay. He finished the lot and said that they were surprisingly good and that I could make them again.
Enjoy…..and have a wonderful day!