Avocado Fries

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      Avocado Fries

      Source: Sunset magazine, April 2009

      Makes 6 servings.

      Canola oil, for frying
      1/4 cup all-purpose flour
      Kosher salt
      2 large eggs, beaten
      1 1/4 cups panko (Japanese-style) bread crumbs
      2 firm-ripe avocados, peeled, pitted and sliced into 1/2-inch wedges

      Heat the oven to 200 degrees F.

      In a medium saucepan over medium-high, heat 1 1/2 inches of oil until it reaches 375 degrees F on a deep-fry thermometer.

      Meanwhile, in a shallow bowl whisk together the flour and 1/4 teaspoon of salt. Place the eggs in a second shallow bowl, and the panko in a third.

      One wedge at a time, dredge the avocados through the flour, shaking off any excess, then through the egg and finally through the panko. Set the wedges aside in a single layer.

      A quarter of the avocado wedges at a time, fry until deep golden, 30 to 60 seconds. Transfer the wedges to a plate lined with paper towels to drain. Transfer the drained fries to an oven-safe plate and keep warm in the oven while cooking the remaining wedges.

      Sprinkle with salt to taste.

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