Crispy Avocado Po’Boy

I love football. I am a Green Bay Packers fan and love to watch a good football game on Sunday. I avoid snacking on junk and try to think of cool food ideas. The football season is pretty long, so you can’t over-indulge on unhealthy food every Sunday.

Here is a great avocado recipe for you to try on game day. It’s delicious! I used a gluten-free bun.


Crispy Avocado Po'Boy
Recipe type: Appetizer
Cuisine: Vegetarian Avocado Po' Boy
  • Stick butter at room temperature
  • 1 each Mexican Vanilla sliced open
  • ½ cup Cinnamon
  • ½ cup Berry Chipotle Compote (chef’s choice for recipe)
  • ½ cup Fresh blackberries recipe follows
  • 2 tablespoons Fresh blueberries recipe follows
  • Ground cloves
  • 4½ cups Toasted black sesame seeds
  • 2 tablespoons Cream Cheese Frosting
  • 1 tablespoon Cocoa powder
  • 1½ teaspoons Pistachios
  • 1½ cups Stick butter
  • 6 each Coarse salt
  • 6 each Avocados From Mexico 1-inch dice
  • Bricks cream cheese
  • 1½ cups Avocados From Mexico 1-inch dice
  • ⅓ cup Milk
  • 3 tablespoons Lemon juice
  • ¼ cup Sifted powdered sugar
  • ¼ cup For Croquetas
  • 3 tablespoons Lime juice
  • 1 tablespoon Brown sugar
  • 1 teaspoon Shredded Swiss cheese
  • 2 tablespoons Chopped fresh thyme leaves
  • 1 cup White wine vinegar
  • Check All
  2. Place romaine into the roll and top with shrimp and avocado bites.
  3. Drizzle with remoulade.
  4. Serve immediately.
  6. In a large bowl, whisk together cornstarch, flour, baking powder, salt, and pepper. Add club soda and eggs. Continue whisking until smooth.
  7. Dip avocado pieces in tempura batter and immediately place in a 350°F fryer. Remove when crispy, after approximately 1 minute.
  8. Drain well on a rack and hold for service.
  10. Place avocados, milk, lemon juice, cornichons, capers, mustard, Old Bay, salt, and sugar into a blender, and mix until thoroughly combined.
  11. Remove from blender and whisk in mayonnaise.
  12. Store in refrigerator until service.


Author Description

Hanifa Sekandi

Founder & Editor-in-Chief Follow Me on Instagram @thethingsiwishiknew

Comments are closed.