Avocado Fries

One word: phenomenal. You will love these. I think it may be my new favorite way to eat avocado. It may not be the healthiest way to eat a vegetable (well, technically, it's a fruit, although that's hardly an excuse), but I dare you to eat just one!


Here you go:

Oil for frying
1/4 cup flour
1 teaspoon sea salt
2 eggs, beaten
1 1/4 cups panko (Japanese bread crumbs)
2 firm medium avocados, pitted, peeled and sliced into 1/2 inch wedges.
Grated fresh Parmesan cheese

1. In a medium saucepan, heat 1 1/2 in. oil. You'll know it's at the right temperature when you put the handle of a wooden spoon in the oil and it bubbles all over the edges. This is about 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.

3. Sprinkle the avocado slices with the remaining ½ tsp salt. Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on board in a single layer. You'll want to prepare them all before you start frying, because they fry very quickly.

4. Fry until deep golden, 30 to 60 seconds. Don't overcrowd the pan and let them touch. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with coarse salt and grated parmesan.

(I found this recipe on Circle B Kitchen.)

I served these with a basil dipping sauce and the kids devoured them.