Crunchy on the outside, creamy and nutty inside, these avocado fries are totally over the top. Chef Trey Foshee, at George's at the Cove restaurant in La Jolla, California, serves them with grilled steak.
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
How to Make It
Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
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.
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.
I love these guys, they're creamy and crunchy and nutty and salty and simply delicious. But they do need some assistance from the basic recipe provided or else they end up pretty bland. My favorite trick is to mix sriracha into the egg wash for some chili-garlic goodness. MMMM tasty. Also, it's important to make sure you cut the wedges thick enough that they stay in one piece during handling and cooking. Ripe avocados are slightly squishy to begin with, and all the handling and cooking can cause the slices to turn into mush or break apart if they aren't cut thick enough.
I was excited to make these as I love avocados. These were lacking in flavor and very bland. They seriously needed something maybe some spices to give them a little kick. If you are intent on making these plan on doctoring up the recipe with some spices or a spicy sauce to dip them in.
I had these for the first time in NYC at Toloache, and fell in love! I made these last night with baja fish tacos and they were amazing- just like the restaurant! TIP- use a thermometer for the oil temp, my first ones were a little dark (but still yummy!) the rest were perfect once the oil cooled slightly. GREAT recipe! Easy, and delicious. For best results ALWAYS use Panko- it makes a much more delicate crispy crust, I also used peanut oil and it worked very well. Pairs great with fish tacos, and tonight I'm making them with steak- I think I am addicted!
I doubled the recipe and it took a couple of hours start to finish. I liked them but thought they were a little bland. I will sprinkle them with garlic powder and/or garlic salt prior to flouring next time!
My husband who is the picky eater of the family and more recently started eating avocado's, rated this a "10". I even used whole wheat panko! Will cook this again and as another reviewer said, try it with the parmesan cheese next time.