I am not sure where everyone else lives, but here in New England we are experiencing our first snow storm of the year. And when I say “storm” I mean 2 feet of snow is supposed to accumulate throughout the evening. That is a lot of snow if you ask me. And when the evening looks something like this:
I look something like this:
While 2 feet of snow is piling up outside, I get to cooking. And since we had a late lunch, we decided to just make an appetizer for dinner. And the appetizer was inspired by my new cookbook “the sunset cookbook.” I decided to do my own spin off of their avocado fries. These little guys turned out SO well and would make an excellent appetizer at a party.
First up you will need 2 medium-sized avocados. Mine were pretty firm but worked well in this recipe. Pit and peel them and slice into about 1/2 inch pieces. Then in 3 separate bowls use about 1/2 to 1 cup flour with some sea salt, 2 eggs whisked, and about 1 cup of bread crumbs. I mixed in some cumin and paprika to my bread crumbs. But if you don’t like spice you can skip that part. Begin by dipping your sliced avocado in the flour, then the egg wash, then the bread crumbs. Repeat with each slice.
Then you get to frying. I used about 2 tbs of extra virgin coconut oil. We really like this stuff, it’s tasty and very healthy. However, if you don’t have any coconut oil canola oil will work just fine. I did add some more oil as I went along when the pan began to dry out. But 2 tbs should get you going just fine. Heat your oil to medium high, then add your bread-coated avocados.
Cook each slice for about 1 minute per side. Until browned at least. And serve hot! You can also preheat your oven to 200 degrees and keep the avocados that you have already cooked warm while you cook the rest.
These were awesome. We enjoyed ours with a little ketchup and called it dinner! The only thing I would change for next time is to add a few more spices to the bread crumbs, and make a nice dip to enjoy these with. But tonight, ketchup did the trick!
I may have eaten one too many of these. But it was worth every bite! Enjoy.
What an interesting idea. Thanks so much for posting – will try this over New Year’s.
One question: You mention that the avocados you used were “pretty firm but worked well”. Did the recipe call for firm avocados, or did it specify something else? Seems like soft avocados wouldn’t hold up to well in the frying process – am I wrong?
Dorthy,
These were great. The firm avocados held up just fine during the frying process, however, ripe one’s would probably taste a little sweeter. Since we purchased ours today, they didn’t have time to ripen but turned out really well. However, the original recipe called for ripe avocados. But if you are pressed for time and can only find firm ones, they will still work. Yum! Also, a fun dipping sauce for these is something you should research. They were great in ketchup though!
Thanks for your quick reply. Good point re dipping sauce – will pose this question to my culinary sisters. Something tangy or piquant – Something limey? Something with lots of cilatro in it?
all of the above sound awesome to add to a dipping sauce! Let me know what you come up with.
My husband has a dipping sauce recipe with lime, cilantro, salt to taste and extra virgin olive oil. Lots of lime. A teaspoon of sugar as well for balance. And some green chilis (we love hot, but you could skip this).
This might go well with the avocado fries!
Yum. I will make this dipping sauce next time. That sounds great!