[mk_page_section bg_color="#211551" bg_stretch="true" min_height="20" padding_top="0" padding_bottom="0" sidebar="sidebar-1"][vc_column][mk_fancy_title strip_tags="true" tag_name="h1" color="#d6a461" size="25" line_height="50" margin_top="20" margin_bottom="0" font_family="Palatino Linotype, Book Antiqua, Palatino, serif" font_type="safefont" align="right"]BEER BATTERED FRIED AVOCADO[/mk_fancy_title][mk_fancy_title strip_tags="true" tag_name="h3" color="#ffffff" size="12" line_height="50" letter_spacing="2" margin_bottom="0" font_family="Open+Sans" font_type="google" align="right"]HOME &gt;&gt; <strong>TASTEBUZZ</strong>[/mk_fancy_title][/vc_column][/mk_page_section][vc_row][/vc_row][vc_column][/vc_column][vc_empty_space height="15px"][mk_tooltip text="Taste Buzz Archive" tooltip_text="Click to visit Taste Buzz Archive" href="https://strategic.events/tastebuzz/"][vc_empty_space height="15px"][vc_single_image image="1118" img_size="full" onclick="custom_link" img_link_target="_blank" css_animation="appear" link="https://strategic.events/strategic-meetings-events-home/tastebuzz/"][mk_image src="https://strategic.events/wp-content/uploads/2017/07/beer.jpg" image_size="medium"][vc_empty_space height="15px"][vc_column_text]
<h3 style="text-align: left;">These crunchy yet gooey bites of salty heaven are unforgettable. We ran across these golden brown pieces of yum at an incentive in South Africa and paired them with a local brew. Guests returned talking about the safaris, the scenery, and the beer battered fried avocado bites! We call that a success.</h3>
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<h2>Beer Battered Fried Avocado</h2>
INGREDIENTS
3 Ripe Avocados
1.5 Cups of Beer
1 Cup Plain Flour
Vegetable Oil for Frying
Course Sea Salt- To Taste[/vc_column_text][vc_column_text]INSTRUCTIONS:
<ol>
 	<li>Peel avocados and cut into 4 pieces</li>
 	<li>In a large bowl mix together beer and flour until it becomes a smooth batter</li>
 	<li>Heat the oil to 365˚F / 185˚C in a large pot</li>
 	<li>Working in batches, toss the avocado pieces into the batter and then into the hot oil</li>
 	<li>Fry, turning once, for about 1 to 2 minutes, until golden</li>
 	<li>Transfer with a slotted spoon to paper towels to drain</li>
 	<li>Sprinkle with the coarse sea salt and serve while still warm.</li>
</ol>
[/vc_column_text][vc_empty_space height="15px"][ultimate_modal modal_title=" STRATEGIC TIP:" btn_bg_color="#211551" btn_txt_color="#d6a461" btn_text="STRATEGIC TIP" modal_style="overlay-simplegenie" overlay_bg_color="#211551" content_bg_color="#d6a461" content_text_color="#211551" header_bg_color="#211551" header_text_color="#d6a461" modal_border_style="dotted" modal_border_width="1" modal_border_color="#d6a461" modal_border_radius="12"]To find an avocado that's perfectly green and creamy on the inside, and free from ugly brown spots, <strong>the key is checking under the stem</strong>. Peel back the small stem or cap at the top of the avocado. Three things to look for:
<ol>
 	<li>If it comes away easily and you find green underneath, you've got an avocado that's ripe and ready</li>
 	<li>If you pull back the stem and find brown underneath, the avocado is overripe</li>
 	<li>If the stem doesn't come off, the fruit is not yet ripe enough to eat.</li>
</ol>
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