Wood’ys Fried Avocado Rings

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Featured Recipe

Created by admin

25-2 Summer Issue
Quick Bites

With berry season upon us, there is no excuse not to enjoy this “berry-licious” dessert that you can also make for a snack using local crops grown right here in the luscious fruit fields of Bakersfield. Murray recommends you make this healthy dish with fresh, hand-picked cherries and boysenberries, but you can make it with just about any berry. And here in Kern County, we grow them in abundance. And the best part is that aside from being deliciously refreshing, this treat is also great for your body.

Description

26-2 Summer Issue
Quick Bites

Michael Rodier (who just so happens to be the general manager at Wood’ys Grill & Bar) and his crew created an avocado appetizer just for the readers of Bakersfield Magazine. It’s flavorful, it’s made with locally-grown produce, and it’s easy (and quick) to prepare.

Ingredients

1 ripe Avocado
1 C Buttermilk
4 Artichoke Hearts (fresh)
2 C Breading Mix (your choice)
1/2 oz. Parmesan Cheese (shredded fine)
1/2 tsp. Granulated Garlic
1 tbsp. Parsley (fresh)
1 tsp. Black Pepper

Methods/steps

Start by heating oil in a deep fryer according to your fryer’s instructions.
Cut the avocado in half—width-wise—and remove pit and skin.
Continue to cut width-wise making approximately five rings.
Next, make sure your artichoke hearts are cleaned and ready to use.
In a separate bowl, mix the breading mix with black pepper and granulated garlic.
Dip the artichoke hearts and avocado rings in the buttermilk and then immediately coat them in the breading mixture.
Deep fry for approximately 1 1/2 minutes or until they turn a golden color.
As they come out of the fryer, place them on a plate covered in a paper towel to cool.
Mix the Parmesan cheese and parsley together and sprinkle over the finished product.

Buttermilk Ranch and Salsa* Dip

Take three parts ranch to one part salsa in a chilled bowl. Mix well. Nothing’s easier than that.

Additional Tips