Avocados are my weakness, one that I give into every single day. I’m not made of money, but the man whose company I work for is, and the office kitchen has aguacates in ample supply.
I guess what I’m trying to say is that there’s absolutely no reason why I would need to work more avocado into my life, if anything I should be cutting it back. But when it’s Fryday and a beautiful, crunchy recipe like this one comes along, perfect for the not-quite ripe avocados sitting on my counter that I’m impatiently waiting to eat, a girl has no choice but to follow her heart and dive right in. TGIF.
You’ll need: 2 avocados, ½ teaspoon garlic salt, ½ cup flour, 1 egg, 1 cup panko bread crumbs and 1½ cups vegetable oil for frying.
To begin, cut and peel avocados, then slice lengthwise. You can slice them as thick as you want, but I found that half-inch wide slices seemed to work best.
Next, set up your dipping stations. Place flour, a beaten egg, and Panko bread crumbs in individual dishes.
Working one at a time, start by coating avocado slices in the flour.
Followed by the egg.
Then the Panko bread crumbs.
Get a nice coat on each one and set aside until you’re ready to start frying.
To help you get there, heat oil over medium heat in a cast-iron skillet or heavy-bottomed pan. You’ll know it’s hot enough when a dash of flour in the oil sizzles and spits back.
Working a few at a time, fry coated avocado slices until golden brown and crispy, about 1 to 2 minutes on each side.
Transfer to a paper towel-lined plate to drain, and repeat the frying process until all of your avocado slices get nice and crunchy.
And just like that you’ll have taken the already delicious avocado and made it even better. If there’s one thing it was missing, it’s crunch, and these avocado fries are all about the crunch.
Enjoy warm with a side of spicy ranch for dipping.
To make the spicy ranch: combine ⅓ cup ranch dressing and 1 to 2 teaspoons hot sauce. I’m partial to Frank’s Red Hot. Mix and dip away.
I’m flying back to Denver for the weekend and have every intention of making these again because I know my parents will go crazy for this stuff. I’m convinced everyone would. Please give them a try and have yourself a lovely rest of the week. TGIFryday.
- 2 avocados
- ½ teaspoon garlic salt
- ½ cup flour
- 1 egg
- 1 cup panko bread crumbs
- 1½ cups oil for frying
- Cut and peel avocados. Slice lengthwise.
- Sprinkle avocados with ½ teaspoon garlic salt, gently tossing to coat evenly.
- Working one at a time, coat avocado slices in the flour, dip into the egg, then coat in the Panko crumbs. Set aside.
- In a cast-iron skillet or heavy-bottomed pan, heat oil over medium heat. You'll know it's hot enough when a dash of flour in the oil sizzles and spits back.
- Fry coated avocado slices a few at a time, until evenly golden brown and crispy, about 1 to 2 minutes on each side.
- Transfer to a paper towel-lined plate.
- Enjoy warm with a side of spicy ranch dip.
- To make spicy ranch, combine ⅓ cup ranch dressing with 1-2 teaspoons of hot sauce like Frank's Red Hot.