Avocado Fries

Photo: Annabelle Breakey; Styling: Karen Shinto
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.

Yield:

Serves 6

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 271
Caloriesfromfat 70 %
Protein 5.5 g
Fat 21 g
Satfat 2.6 g
Carbohydrate 16 g
Fiber 2.1 g
Sodium 119 mg
Cholesterol 71 mg

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.

Note: Nutritional analysis is per serving.

Note:

Trey Foshee,

George's at the Cove, La Jolla, California,

April 2009