Oh dear. I never should have done this. This may be one of my biggest mistakes all year. Can’t take it back now.
So we’re totally enjoying our grilled avocados, but my husband innocently asks “What else can you do with avocados?” And so my daughter tweets this recipe, and I'm laying all the blame on them. Of course, I had to go and make them, and now we are doomed.
Sigh…. Avocado fries are good. They’re very, very good. So don’t even go there unless you’re willing to deal with that. Crunchy on the outside, soft and creamy on the inside… I dusted them with a little parmesan cheese, which was so unnecessary. But wow. We’re not so much down with frying stuff around here, but now I must have avocado fries. Must. Have. Them.
At a buck fifty a pop (at least around here), avocados can easily run up quite a tab on the grocery bill. Oh, who cares. We’ll do without napkins and wax paper or something. Avocado fries are here to stay.
So, consider yourself warned. I tried to tell you….
Recipe Adapted from Sunset Magazine
Canola oil for frying
1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Grated parmesan for serving (optional)
1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 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 2 plates in a single layer.
3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan.