When I first saw this recipe for fried avocado strips, my first thought was that they could either be really strange, or really delicious. Luckily, it turned out they were the latter, and they even received a slew of compliments from people who usually find my ideas for avocado concoctions suspicious sounding! They can be eaten on their own, or served as a side with a variety of cuisines.
I decided to alter the recipe a bit and add some lime, but feel free to garnish it with whatever you like; I might try grated cheese or some kind of chili sauce with them next!
Recipe adapted from Sunset Magazine.
Time: 15 minutes
- Canola oil for frying
- 1/4 cup flour
- 1 tsp 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
- Optional: Lime or lime juice
1. Put flour and 1/2 tsp salt in a plate. Place eggs and panko in their own separate plates.
2. Heat about an inch of oil in a skillet.
3. Sprinkle the avocado slices with the remaining ½ tsp salt. Dip each slice in flour, then dip in egg, then coat with panko. Set on plates or wax paper.
3. Fry as many avocado slices as you’d like at a time (that you can fit in a single layer in the skillet) until both sides are 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 and lime juice if desired.
I hope you’ll like them as much as we did!
Thanks for reading,