Happy Cinco de Mayo!
Cinco de Mayo is really a north of the border celebration, but all the bright colors and festive decor have inspired my summer decor in the family room
My little “patio” Cantina has relocated to the secretary shelves
“Don’t you think our California relatives are going to be amused by us frying avocado Mom?” asked HHjr, “I can just hear them saying, ‘It’s true! You Southerners will fry anything’…”
“Listen,” I said, “as self proclaimed foodies and ‘chefs,’ it is our duty to experiment with current food fads first hand. It’s our responsibility!! Believe it or not fried avocado is popular right now!”
I recently heard about this dish from CC’s other grandmother, while we were chatting away the hours at the hospital waiting for Baby Boy. We were talking about our favorite restaurants when she told me about fried avocado. Really?
After googling it I discovered many recipes and versions, and read rave reports on its creamy dreaminess.…
I just had to try it~
Easy Peasy~
Serve with salsa, warm queso, guacamole, or aioli if desired
Avocado Fries
Ingredients
- 1 ripe avocado
- 1 egg
- 1 cup panko crumbs
- 1/2 cup milk
- salt and pepper
- peanut oil for frying
Instructions
- Cut avocado in half. Use knife blade to remove pit by firming slicing into pit only, twisting and lifting out.
- Carefully peel skin off avocado halves, it should release easily if avocado is ripe.
- Cut halves into slices, about 6-7 per half.
- Set up a breading station with small bowls of milk, panko, and beaten egg.
- Season slices well with salt and pepper.
- Dip into milk, then panko, then egg, then back in panko.
- Fry avocado in batches until golden and crisp. Drain on paper towels and sprinkle with salt. Serve immediately or keep warm in a 200 degree oven
The fried avocado is creamy on the inside, crispy on the outside, salty and smooth…it would be great in a sandwich or atop a burger too
So break out the margaritas and the Pineapple Cocktails and let summer begin!
In our own defense, I must say that I only use my fryer on occasion, probably 10 -12 times a year tops, so that’s not exactly frying everything…
Here are the recipes of things I do fry, and think they are worth every single calorie
Coconut Shrimp with raspberry jalapeno and orange marmalade sauces
Baby Beignets with Coconut Syrup
Lobster Tempura with Sweet Chili Aioli
Happy Day!
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I will be joining the fabulous parties and blogs on my side bar and