Our sister publication Sunset shared this amazing recipe with us, first developed by chef Trey Foshee at George's at the Cove restaurant in La Jolla, California. It's included in the brand-new The Sunset Cookbook (Oxmoor House, 2010).
Canola oil for frying
1/4 cup all-purpose flour
1/4 teaspoon kosher salt, plus more to taste
2 large eggs, lightly beaten
1 1/4 cups panko (Japanese breadcrumbs)
2 firm-ripe avocados, cut into 1/2-inch wedges
How to Make It
Pour oil to depth of 1 1/2 inches in a medium saucepan or Dutch oven. Heat to 375° 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° oven to keep warm while frying remaining wedges. Sprinkle with additional salt to taste.