- Canola oil, for frying
- 3/4 cup all-purpose flour, divided
- 1 avocado, peeled, pitted, and sliced into 1/4-inch-thick pieces
- 1 tsp onion powder
- 1 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp hot sauce
- 1/2 cup beer
- Dipping Sauce
- 3/4 cup Harmons ranch dip
- 1-2 Tbsp Sriracha hot sauce
Heat 2″ of oil in a heavy bottomed pot over medium-high heat to 375°.
Spread ¼ cup of all-purpose flour on a small baking sheet or plate. Lightly coat avocado slices in flour.
In a shallow bowl or rimmed plate, whisk together remaining flour, onion and garlic powders, salt and pepper. Add hot sauce and beer; mix until smooth.
Working in batches, add coated avocado to batter, gently toss to coat. Carefully add batter coated avocado to hot oil one at a time. Fry until golden, about 1½-2 minutes.
Remove and let drain on paper towels. Repeat with remaining avocado slices.
In a small bowl, combine ranch dip and Sriracha. Serve with avocado slices.