My Standard Operating Procedure when I make a recipe for this blog is to take a test bite as soon as the food is done cooking, plate it, photograph it, and then finish eating (assuming it’s a meal and not a pan full of brownies – although even then…).
There’s two reasons for this. One, I’m impatient and want a quick taste of the food before I photograph it. Two, having a Standard Operating Procedure makes me feel important and being important is very important to an important person like me. Um, moving on…
I’m not exaggerating when I tell you that there was almost nothing left of my deliciously fried little avocado to plate and photograph. I ate each slice as soon as it came out of the pan, burning my fingers on the hot grease and my tongue on the delicious crunch of the panko and the hot, almost melted quality of the avocado.
Not only were there hardly any avocado fries left for me to photograph, the photographs you see are kinda bad. I was in such a rush to get the photos done with so that I could just devour these.
Finally finished with the photographs, I stood up and grabbed my plate of crunchy on the outside, soft and warm on the inside fried avocado and bumped the plate into my light reflector. Each one of those luscious little bites of heaven fell on my living room carpet.
Can you guess what I did?
I scooped them up as fast as possible, picked a cat hair off of one, and then popped them all in my mouth.
I’m not even ashamed to admit that to you. They were that good and you would have done the same thing.
I knew these were right up my alley when I saw the recipe over at Dine & Dish (Hi Kristen. I love you. Will you [and your blog] be my girlfriend?), but I had no idea that they would be like this. The textures, the flavor, it’s all just so delightful.
I’m a huge dipper, sometimes ordering chicken strips at a restaurant just so that I can dip them in a bunch of yummy sauces (yes, I’m one of those people that asks for every single dipping sauce and then I happily endure the eye-rolling of the waitress/server/whatever PC term it is I’m supposed to use), and the minute I saw this recipe I started imagining dipping sauces.
I decided to go easy and just dip these in ranch for this first test run, but it took just one bite – no dipping sauce – for me to realize that these were absolutely perfect as they were. I did try them in ranch, just be to sure, but it honestly took away from the wonderful flavor. These don’t need anything but a bit of salt.
Please. Please. Go make these. But don’t blame me when you find that you can’t stop eating them.
- 2 firm-ripe avocados, sliced into 1/2 inch thick wedges
- canola oil for frying
- 1/4 cup flour
- 1/4 teaspoon kosher salt
- 2 large eggs, beaten
- 1 1/4 cups panko
- Pour oil to a depth of 1 1/2 inches in a medium skillet. Heat oil to 375 degrees.
- Pour the flour and salt into a shallow dish. Add the eggs to another shallow dish, and the panko crumbs to a third dish.
- Dredge the avocado wedges in the flour, then the eggs, and finally the panko. Fry in batches for 30 to 60 seconds, turning over halfway through. Drain on a paper towel lined plate. Place on a baking sheet in a 200 degree oven to keep warm while frying the rest of the avocados. Season with more salt to taste.
recipe from Dine & Dish