Guacamole is So Last Year. Avocado Fries Craze

You may notice most of my recipes are healthy and low fat.  Obviously, avocados are the fatty fruit…and then I suggest you fry them!  What?!  I do enjoy treats now and then and this is one of those times.  I tried these for the first time at a world re-known restaurant, John Ash, located in Sonoma County, California.  They are delicious and after just a few, you’ll be satisfied.  I also justify them because avocados are so good for your skin…although I may be a bit heavier the next day, my skin will look more radiant.  Ha, well maybe not but that’s what I tell myself.  Generally, I prefer wine but these pair wonderfully with a great Mexican beer.  Here’s the recipe from Sunset Magazine.

Avocado Fries
Crunchy on the outside, creamy and nutty inside, these avocado fries are totally over the top.  Sunset APRIL 2009

Yield: Serves 6
Total: 30 Minutes
Ingredients:

Canola oil for frying
1/4 cup flour
About 1/4 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
Preparation
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 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado 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 to taste.

Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto