Fried Avocados with Jackfruit Recipe

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Hot for Food Vegan Comfort Classics 101 Recipes to Feed Your FaceThis dish started out as a whole avocado stuffed and then deep-fried, which worked, but it really wasn’t much to look at and was difficult to eat. But frying the halves of an avo and stuffing them with this delectable meaty jackfruit worked out much better. I have no idea what this is, except a fun dinner party or potluck idea to show off and gloat about how much of a kitchen wizard you are. The real skill is in timing the execution of this recipe so the ripeness of the avocados is perfect…not too hard and not too soft. If the avocados are too ripe and mushy, it won’t work!

  • Yield: 6 Servings 12 pieces
  • Preparation Time: 40 Minutes
  • Cooking Time: 45 Minutes


Beer-Braised Jackfruit
  • 2 cans young jackfruit in water or brine (not syrup)
  • 1 cup thinly sliced onion (about 1 onion)
  • 1 tablespoon vegetable oil
  • ½ cup finely chopped red bell pepper (about ½ pepper)
  • 1 cup finely chopped pineapple
  • 2 teaspoons minced fresh ginger
  • 2 garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • 1 grated lime juice and zest
  • 2 tablespoons vegan Worcestershire
  • 1 cup vegan-friendly lager or ale or 1 cup vegetable stock
Fried Avocados
  • 6 cups vegetable oil, for deep-frying
  • ¾ cup all-purpose flour
  • 1 cup unsweetened nondairy milk
  • 1½ cups bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon chipotle chile powder or chile powder
  • 1 teaspoon sea salt
  • ½ teaspoon ground cumin
  • 6 ripe but firm avocados
Serve with
  • The Classic Ranch
  • 1 handful fresh cilantro, chopped (optional)
  • 1 lime, cut into wedges (optional)
How to Make It
  1. To make the beer-braised jackfruit, drain the jackfruit and rinse well. Squeeze out the excess liquid from the fruit through a sieve if the fruit seems excessively watery. Pat dry with paper towels.
  2. Heat a cast-iron skillet or pan over medium heat and sauté the onion in the vegetable oil for 3 minutes until just softened. Add the bell pepper, pineapple, ginger, garlic, and red pepper flakes and sauté for 6 minutes.
  3. Add the jackfruit and sauté for another 3 to 4 minutes until lightly browned.
  4. Add the lime zest and juice, Worcestershire, and lager. Stir to combine and bring to a simmer. Once the mixture is bubbling, adjust the heat to medium-low, cover, and cook for 20 minutes, stirring occasionally. Once most of the liquid is absorbed, turn off the heat but leave covered to stay warm.
  5. To fry the avocados, heat the vegetable oil in a heavy-bottomed pot or deep fryer to a temperature of 365°F to 375°F on a deep-frying thermometer.
  6. Place the all-purpose flour in a bowl and the nondairy milk in another bowl. In a third bowl, combine the bread crumbs, garlic powder, chipotle chile powder, salt, and cumin.
  7. Cut each avocado in half. Remove the pit. Gently peel the skin from the halves. Carefully scoop a small amount of avocado from the center of each half to create more of a bowl, leaving the sides intact.
  8. Coat each avocado half in the all-purpose flour, shaking off any excess, then immerse in the nondairy milk. Toss in the bread crumb mixture. Use your hands to gently press and pack on the crumb mixture so the entire half is well coated.
  9. To avoid overcrowding the pot, fry 2 halves at a time for 2 minutes until golden brown. Remove with a slotted frying spoon or tongs, allowing any excess oil to drip off before placing the halves on a plate or baking sheet lined with paper towels.
  10. To serve, scoop a generous portion of the jackfruit on top of each avocado half. Top with the ranch dressing. Add cilantro and a drizzle of extra lime juice, if desired.

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