Fried Avocado Pita Sabich

Prep Time

15 minutes. Makes 1 Sabich (sandwich).
Fried Avocado Pita Sabich


  • 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

  1. Heat a fryer to 350°F.
  2. 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.
  3. Transfer the breaded avocados to a quarter-sized sheet tray and freeze until needed for frying.
  4. 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.
  5. Mix the couscous salad, cucumbers, heirloom tomatoes and feta cheese in a small stainless-steel bowl. Season with salt and pepper. 
  6. Slice the pita along the seam to make a pocket.
  7. Drizzle the eggplant and date jam on the inside walls of the pita pocket.
  8. Fill the pita pocket with the avocado fries, a beet pickled hard cooked egg (cut in half), and the couscous salad.
  9. Pipe a few rounds of the eggplant jam on the presentation side of the filling and garnish with dill sprigs. 

Nutrition Information (per serving)