There are few foods more perfect than perfectly ripe avocados. Their creamy coolness makes such a great addition to a plethora of sandwiches, soups, and salads. They're so good that they can stand on their own too -- especially when they're fried.
That's right -- fried avocados. I can't believe it has taken me this long in life to come across them. Crunchy on the outside, rich and creamy on the inside, they are the perfect side dish to accompany grilled chicken, fish, or pretty much anything. Here's the recipe from Coastal Living Magazine.
- Canola oil for frying (I use olive oil and it works fine)
- 1/4 cup all-purpose flour
- 1/4 teaspoon kosher salt, plus more to taste (I substitute garlic salt)
- 2 large eggs, lightly beaten
- 1 1/4 cups panko (Japanese breadcrumbs)
- 2 firm-ripe avocados, cut into 1/2-inch wedges
Pour oil to depth of 1 1/2 inches in a medium saucepan or Dutch oven. Heat to 375°F over medium-high heat.
Meanwhile, combine flour and salt in a shallow plate. Put eggs and panko in separate shallow plates.
Dip avocado wedges in flour, shaking off excess. Dip in egg, and then dredge in panko to coat.
Fry avocado wedges, in batches, 30 to 60 seconds or until golden brown, and drain on paper towels.
Place on a baking sheet in a 200°F oven to keep warm while frying remaining wedges.
Sprinkle with additional salt to taste.
Image via portmanteaus/Flickr