Beer Battered Avocados with Cilantro Lime Dip

You saw it HERE first my friends! Taking me back to the OG days of 2014 at The Carp Farmer's Market. This is what people lined up for at our little vegan stand! These and our Burgers, which you can now find here. When making these, I use an actual deep fryer so I can't say if you can make them by baking or air fryer. I did however try them reheated in the air fryer and they were delicious so there is that option. You can also make them and freeze them with the wet batter on them on a parchment lined tray and fry them in the deep fryer from frozen when you want!

For the avocado - you want the avo to be *just* ripe, or even a little under ripe. That way your avo isn't too soft to handle and fry. If you find a bunch of ripe avocados on sale, you can even slice the avos up right away, coat in the first dry flour mix and freeze on a parchment lined sheet to have ready whenever you want to make these. Once they've completely frozen individually, transfer to an airtight bag or container to store in the freezer. You'd then batter then from frozen and fry right away.

For beer, brands I've tried for this recipe are MGD, Corona, Beau's Lug Tread, but any light beer should do! You could also skip the beer and do it with club soda, but it's not quite as good!

If you don't own a deep fryer, you can also do a pot of oil, but be super careful. If you don't have a thermometer to know the temperature of the oil in a pot, just test one avo out at a time before dumping them all in not knowing if the oil is hot enough! You should get a good bubble and sizzle when putting them in when it's hot enough.

Beer Battered Avo's

Serves 4-6 + people for appetizers

Prep Time 20 minutes

Cook Time 10-15 minutes

Recipe for Cilantro Lime Dip is below! (make it first)


For the Avo Coating

- 1 cup of unbleached white all purpose flour

- 1/4 tsp of salt

- 1/4 tsp of pepper

- 4 avocados, *just* ripe or slightly under ripe

For the Avo Batter

- 1 1/2 cups of unbleached white all purpose flour

- 1/2 Tbsp of ground cumin

- 1 1/2 tsp of granulated garlic or garlic powder

- 1 1/2 tsp of granulated onion or onion powder

- 1/4 tsp of salt

- 1/4 tsp of pepper

- 1/2 tsp of paprika

- 1/4 tsp of cayenne

- 1 bottle of beer

- 1/4 cup of water

- oil for deep frying

Instructions - Prepare the deep fryer for frying and get out two parchment line baking sheets and a large stainless steel bowl (this ones for frying)

- In a different medium bowl, add in the first dry flour ingredients. This is what you will first coat the avos in.

Slice the avocados one full one at a time. Each full avocado will give around 10 slices. Don't slice them too thin otherwise they'll be too hard to handle. Dunk the avocado slices directly into the dry flour mix and gently coat evenly, then transfer onto the parchment lined baking sheets. Repeat with all slices

- Once all the avocados have all been coated in the dry flour mix and placed onto the baking sheets, you can either go straight to dipping them in the batter and frying, or you can place the sheets in the freezer to finish later.

- If frying right away, turn the oil on and get it heated while you finish the last step.

- In a large bowl, add in the batter flour and all the spices, whisk to combine, then pour in the beer and the water and whisk to combine., until no big chunks remain.

- Dunk about 6-7 avocados (depending on the size of your fryer or frying pot) into the batter and coat evenly, then transfer them carefully right to the deep fryer. There's a video of this process on my instagram page to watch if you need extra help.

- Once the avocados have been frying for about 1 minute, you'll want to use tongs to carefully release them from the bottom of the fryer if they've stuck.

- After about 1 minute of frying you can flip them to fry the other side evenly.

- Once they are done frying, transfer to a stainless steel bowl and sprinkle with sea salt (optional)

- Repeat the frying with the remaining avocados

- Serve hot with dip and enjoy!

Cilantro Lime Dip

Makes about 1 1/2 cups of dip

Pre Time 5 minutes

Cook Time none


- 1 (12.3oz) package of Firm or Extra Firm *silken tofu

OR 12.5 ounces of vegan mayo (see below for instructions)

- zest from 1 fresh lime

- Juice from 2 1/2 fresh limes

- 1 1/2 tsp of ground cumin

- 1/4 tsp of salt

- 1/4 tsp of pepper

- 1/2 tsp of granulated garlic or garlic powder

- 1 tsp of granulated onion or onion powder

- 1/4 tsp of paprika

- 1/3 cup of roughly chopped fresh cilantro


- In a food processor, combine everything but the chopped cilantro. Blend until completely smooth, stopping to scrape down the sides if necessary.

- Add in the cilantro and just blend 10 seconds to combine

- Serve immediately in a dish or refrigerate in airtight container for up to 1 week.

****If you used mayo instead of tofu, you don't need to use the food processor to make this, Just add everything to the mayo and mix well

Hi, I'm Melanie!


Your home or mine, let's just make it delicious and vegan!

Sharing what I've learned over the last 10 years as a vegan chef and restaurant owner.