Spicy Beer-Battered Avocado

 

2

cups Gold Medal® all-purpose flour

3

teaspoons baking powder

1

teaspoon table salt

1

bottle or can (12 oz) dark beer, chilled

2

tablespoons Sriracha sauce

Vegetable oil for deep frying

3

avocados, pitted, peeled and quartered

Juice of 1 lime

Coarse sea salt, if desired

2

plum (Roma) tomatoes, chopped

• 1 In medium bowl, mix flour, baking powder, table salt, beer and Sriracha sauce with whisk until smooth.
• 2 In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Toss avocado quarters with lime juice. Working in small batches, dip avocado quarters in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.
• 3 Serve fried avocado warm, garnished with tomato.