These were Not good. I wish I'd just eaten the avocado plain. This recipe is a waste of time. I tried baking and frying the slices. Fried was infinitely better, though that's like comparing a solid turd to diarrhea. If you are determined to make these, go ahead, but don't say I didn't warn you. Pictured is blue cheese, but I ended up making a honey ginger hoisin dipping sauce which was way better than this shit. Seriously, they sucked.
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.
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- Calories: 271
- Calories from fat: 70%
- Protein: 5.5g
- Fat: 21g
- Saturated fat: 2.6g
- Carbohydrate: 16g
- Fiber: 2.1g
- Sodium: 119mg
- Cholesterol: 71mg
- 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
- 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.
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