Holy Guaca-Molasses
Pan-Fried Avocado Wedges with Coffee-Molasses Lime Glaze and Pickled Red Onions
35 minutes
Serves 4
SideSouth AmericanVegetarianDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
From Peru to Brazil, South Americans love both avocados and a punchy sweet-savory glaze. Here, you’ll learn to pan-fry avocado (yes, really), balance bitter and sweet in a coffee-molasses reduction, and quick-pickle red onions for a tangy finish.
Ingredients
Yield
4
Instructions
- 01In a small bowl, combine the sliced red onion, juice of half the lime, white vinegar, sugar, and 1/2 teaspoon salt. Toss and let sit at room temperature for at least 20 minutes, stirring occasionally.
- 02In a tiny saucepan over medium heat, combine molasses, brewed coffee, remaining lime juice (reserve zest for later), and 1/2 teaspoon salt. Bring to a gentle simmer and reduce until thick and syrupy, about 8 to 12 minutes. Remove from heat and set aside.
- 03On a shallow plate, mix together flour, paprika, ground cumin, and 1/2 teaspoon salt.
- 04Place the beaten egg in a second shallow dish. Place the panko breadcrumbs in a third.
- 05Dredge avocado wedges first in the flour mixture (tap off excess), then in egg, then in panko, pressing gently so crumbs adhere.
- 06Heat the neutral oil in a large nonstick skillet over medium-high heat. Working in batches, fry the avocado wedges until golden and crisp, about 1 1/2 minutes per side. Transfer to a paper towel-lined plate.
- 07Arrange fried avocado wedges on a serving platter. Drizzle generously with the coffee-molasses glaze.
- 08Top with pickled red onion (drained), sprinkle with lime zest and chopped cilantro. Serve immediately, with extra lime wedges if you’re feeling zesty.
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