May 5
I have to admit, my first reaction when you say ‘warm avocado’ is not good. Avocado is fresh, belongs in salad and definitely cold. Well, avocado is also creamy and rich, and I have to admit, delicious warm. If you’ve never had panko crusted, fried avocado, you are missing out. Creamy, crispy and usually served with some sort of spicy mayo, it is an indulgence that is great as a snack or starter and would definitely be a people pleaser (at least the people I know would fully appreciate the greatness of this). This was my first time making it at home, and it was just as easy as I imagined.
I know for most of the world (in the northern hemisphere) people are all about light salads and spring-y dishes. All I know is that it has been snowing non-stop since yesterday and it looks more wintery outside than it did on many days throughout the actual winter. I guess that’s Calgary for you. The scary part is that this isn’t even unusual (from what I understand). Last year when we moved here, it was also snowing randomly through April and May. That’s spring in these parts! In some ways it doesn’t matter because the weather jumps from -5 to +20 within a day, so it doesn’t really mean much when it snows, but it still puts the cravings for ‘spring’ typical food on hold.
The uses for this are endless. As I said, you can definitely eat it on its own with a sweet soy sauce or spicy mayo. Personally, I think it is just something that adds some extra pizzaz to a dish. It is great over chilli, which is how we had it, but in the past I’ve had it in spring rolls or in vegetarian tacos as a filling that would rival (or compliment) any meat you usually go for.
This is an easy to make, insanely satisfying garnish, snack, or side dish. If you're eating it alone, make some sweet soy sauce or chilli mayo dip, if you're using it as a garnish, top over chilli, tacos or spring rolls.
These are best eaten warm so either make them right before serving or heat up quickly in the pan or oven when you're ready to eat!
Slice avocado into wedges
On a small plate mix together flour, chilli powder, ground pepper and salt.
In a small bowl lightly mix egg.
Spread panko on a small plate.
Dredge avocado in flour (tapping off excess), egg and panko. Repeat until all of the avocado is breaded.
In a small pan heat up canola oil over medium heat.
Fry for a couple of minutes, on all sides until golden brown.
Drain on paper towel and enjoy as a garnish on chilli (or taco, or spring roll- you get my drift), eaten alone dipped in spicy mayo, or a sweet soy sauce.
http://mysecondbreakfast.com/avocado-fries-recipe/Avocado Fries Recipe was last modified: May 16, 2014 by
3 thoughts on “Avocado Fries Recipe”
You had me at avocado! I love it fried as long as you do it quickly and keep the integrity of it!
Absolutely! I think the trick is to use avocado that isn’t overly ripe, cut generous slices (and cook it quickly, like you said) and then it stays completely intact.
That looks soooo yummmmmmy…..I will try it, for sure. Wish I would have seen it before. Could have tried it
tonight for our Fri. nite dinner.