Fried Avocado Pita Sabich
Servings
1 Sabich (sandwich)
Prep Time
15 minutes
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Ingredients
- 1 ct. Pita Bread, 7"
- 2 oz. Couscous Salad with Feta
- 1 oz. Mini Persian Cucumbers
- ½ oz. Tomato Medley
- ½ oz. Feta Cheese Crumbles
- 1 ct. Avocado Halves
- 1 tsp. Gordon Choice Flour
- 1 ct. Gordon Choice Shell-On Large Eggs
- ¼ oz. Gordon Choice Panko Bread Crumbs
- Recipe Eggplant and Date Jam (sauce752)
- Recipe Beet Pickled Egg (rcomp656)
- ¼ tsp. Markon Dill
Recipe Preparation
- Heat a fryer to 350°F.
- Freeze the avocado half in its cryovac packaging. Once frozen, cut into thirds, lengthwise, and set up a standard breading procedure using flour, egg wash and breadcrumbs.
- Transfer the breaded avocados to a quarter-sized sheet tray and freeze until needed for frying.
- Fry the breaded avocado halves for about 3 minutes, or until they are golden-brown. Remove them to a second quarter-sized sheet tray fitted with a roasting rack. Reserve for plating.
- Mix the couscous salad, cucumbers, heirloom tomatoes and feta cheese in a small stainless-steel bowl. Season with salt and pepper.
- Slice the pita along the seam to make a pocket.
- Drizzle the eggplant and date jam on the inside walls of the pita pocket.
- Fill the pita pocket with the avocado fries, a beet pickled hard cooked egg (cut in half), and the couscous salad.
- Pipe a few rounds of the eggplant jam on the presentation side of the filling and garnish with dill sprigs.
