If anyone noticed my absence the past few days on the internet it’s because Brent graduated from the Physician Assistant program at Bethel University! Despite having the gym set up in case of rain, they continued with it outside even though it did in fact rain. Through the down-pour I stuck it out – his program was last to be called, and his name was dead last for the entire graduation. Everyone was soaked but I don’t think any spirits were dampered. I just can’t believe it is over. It’ll be even crazier when I graduate with my PhD in (hopefully) 2 more years.
Speaking of crazy, avocados are everywhere lately. So many different ways to use them have been popping up, and I will probably love every one I try. Even these cupcakes by Jessica (How Sweet It Is). But a less crazy version of avocados are these fries. The concept may be a little crazy, but they are definitely not scary. The rich creamy avocado coated in a crunchy shell is a perfect match. Don’t forget the dip!
I had these babies with Pineapple Chicken Kabobs, which I will share with you tomorrow!
Peanut or Canola oil
1/4 cup corn starch
1 cup Panko bread crumbs
2 Large, firm but ripe avocado (pitted, peeled, and sliced into 1/2-in wedges)
1 lime wedge
- Preheat oven to 200 degrees. Line an oven proof dish with 2 layers of paper towels.
- In a large saucepan, heat peanut or canola oil to 375 degrees. (use a candy thermometer to find the temperature).
- Pour the corn starch and panko bread crumbs on to separate shallow plates. Put the eggs in a shallow bowl and beat until they are well blended.
- Squeeze the lime wedge over the slices of avocado. Lightly coat each avocado slice with the cornstarch. Knock off any excess. Dip the coated avocado into the eggs then coat with the panko bread crumbs.
- Fry coated avocado slices in the oil until deep golden brown on all sides. This should take 1-2 minutes. Do not crowd the oil. You will need to do this in batches.
Remove the fries from the oil and lay on paper towel lined dish. Sprinkle with salt and slide into oven to keep warm. Continue doing this until all of the avocado has been fried. Serve with Lime Sriracha Mayo (below)
LIME SRIRACHA MAYO
1/2 cup low fat mayonnaise
Juice from 1/2 lime
Sriracha, or other spicy chili sauce (I used a dash of garlic-chili sauce)
- Mix together the mayo, lime juice and sriracha. Add the sriracha to taste depending on how spicy you want it.
- Serve along side your avocado fries and enjoy!