RECIPE: Avocado Fries
Another nummy from last night’s Christmas potluck dinner…
Credit: Adapted from George’s at the Cove, San Diego, in The Sunset Cookbook
appetizer, serves about 6
- oil for frying
- 1/4 cup flour
- 1/4 teaspoon salt, plus more to taste
- 2 eggs, beaten
- 1 1/4 cups panko (Japanese bread crumbs)
- 2 or 3 firm-ripe small-to-medium avocados, pitted, peeled and sliced into 1/2-inch wedges
note: the # of avocados could vary a lot. if in doubt, make extra batter/breading just in case.
- Heat oven to 200 degrees. In a medium saucepan, heat 1 1/2 inches of oil to 375 degrees.
- Mix flour with salt in a shallow plate. Put eggs and panko in separate plates. Dip avocado wedges in flour, shaking off excess. Dip in egg, then in panko to coat. Set on 2 plates in single layers.
- Fry 1/4 of the avocado wedges at a time until deep golden, 30 to 60 seconds. Transfer to plate lined with paper towels. Keep warm in the oven while cooking remainder. Sprinkle with salt to taste.
I ran out of egg/panko mixture partway through; so we pulled an audible and mixed up some vegan egg replacer and Italian breadcrumbs for the last 1/3 of the batch. That seemed to work out a-OK. If you also had vegan breadcrumbs or vegan breading, this could be easily modified to a vegan recipe. I imagine tempura batter would also work.
For our potluck, I had to make them and transport them; so they were slightly cooled once we ate them. With that being said, they’d be best served immediately.
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merry Christmas, Kwanzaa, EID, Diwali, Hanukkah , too