April 29, 2015

Avocado Fries

The avocado fries at Brooklyn restaurant, El Almacen, were the inspiration for this recipe. I had never had fried avocado before and was under the impression that avocado shouldn't be cooked. But apparently, it should definitely be breaded and fried. I hope my readers don't think that I bread and fry everything. I really don't. I do it just for you guys. Anyway, it's finally spring time and our porch is decorated with big, white, flower-filled planters, a white bench, white Adirondack-style chairs and maybe soon a white umbrella. Our porch might get invited to a P.Diddy party.


Serves 4

2 avocados
1/3 cup all-purpose flour
1 large egg
Salt and pepper
1/2 cup panko or regular bread crumbs
3/4 cups vegetable oil, or enough to hit about 1/4 inch up the side of the pan
Chipotle mayo dipping sauce (mayo, adobo sauce or chipotle hot sauce, lime, salt), optional

1. Slice the avocado in half length-wise. With a spoon, loosen each half from the skin. Cut each half into 1/2 inch wedges.

2. Pour the flour into a shallow bowl. Crack the egg into a separate shallow bowl, whisk it well and add a pinch of salt and pepper. In a third shallow bowl, add the breadcrumbs and a pinch of salt and pepper. Dredge each avocado slice lightly in flour, shaking off any excess. Next, dredge it in egg, and then in the bread crumb mixture, pressing firmly and shaking off any excess.

3. Heat the oil in a medium saute pan over medium heat. Check to make sure the oil is hot enough by tossing a pinch of breadcrumbs into the pan. If it sizzles, it's ready to go.

4. Pan-fry the avocado slices in batches until they're golden brown on each side. Transfer them to paper towels to soak up excess oil. Sprinkle with a pinch of salt and serve immediately with chipotle mayo or a dipping sauce of your choice.

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