This luscious side dish makes a fantastic and healthy substitute for french fries or flavorful and delicious party appetizer. The spiciness of the Ethiopian spice blend, berbere, is offset by the creaminess of the avocado. The quick pan fry creates a crispy outside texture with the soft interior.
Berbere is very easy to make despite the list of 12 spices that it includes. You can make a few cups of it at a time and store it in an air tight container to use over several weeks. I almost always have a pint-sized container of it sitting near my cutting board.
Yields: Serves 4-6 as a side dish
- 2 ripe but firm avocados
- 1 egg
- 2-4 tbsp of berbere spice blend
- 2 tbsp peanut oil
- juice and zest of 1 lemon
- Whisk the egg in a small bowl.
- On a small plate , spread a think layer of the berbere.
- In a large saute pan, heat the oil over medium heat.
- Cut the avocado into quarters. Discard the peel and remove the pit.
- Dredge the avocado quarters in the egg, then the berbere.
- Carefully add the avocados to the hot oil and fry until golden brown, about 2 minutes per side.
- Place the avocado slices on a plate lined with paper towel to drain the excess oil, sprinkle with lemon juice and zest, and serve.
How to Not Screw It Up
- Don’t make the oil too hot. You are shooting for about 350 degrees fahrenheit which is medium heat. Too hot, and you will blacken the berbere on the outside. They’ll still taste good, but they sure won’t look nice.
- You really have to use firm avocados. If the avocados give when you squeeze them, try my guacamole recipe instead.