Avocado Fries

Photo: Annabelle Breakey; Styling: Marian Cooper Cairns

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).

Yield: Makes 6 servings
Recipe from Coastal Living

More From Coastal Living

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 70%
  • Fat: 21g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5.5g
  • Carbohydrate: 16g
  • Fiber: 2.1g
  • Cholesterol: 71mg
  • Iron: 0.0mg
  • Sodium: 119mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 1. Pour oil to depth of 1 1/2 inches in a medium saucepan or Dutch oven. Heat to 375° over medium-high heat.
  2. 2. 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.
  3. 3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Avocado Fries Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy