Friday, September 14, 2012

Fried Avacados

Homemade Fried Avocados!

Last Spring, after a baseball game, we stopped to have dinner at a new taco shop in town.

My girl cherub ordered a fried avocado taco.

She couldn't stop talking about it!

She's asked me several times to make fried avocados.

"It can't be hard, mom!"  She'd say!

But, you know how things go . . . .

it seemed like I never got around to it;

until last night!

I tried my first recipe of fried avocados and we all liked it!
I think these would be great for tacos, to top grilled chicken, or on top of a salad.

I need to work on the final product; my girl cherub thought they were to "batter-y."  The Mr. and my boy cherub thought they were great.

I'm not sure how to improve that -- except to not pat the bread crumbs on, simply dredge through the bread crumbs!

You give it a try and see what you think!

Fried Avocado

Avocados (I sliced each avocado into sixths)
1 egg, beaten
panko bread crumbs

Heat oil over medium heat in a heavy pan.  I used a cast iron skillet.  I had just enough oil to fry, but not deep-fat fry.

Half the avocado and remove pit.  Peel the avocado and slice.  You'll want thick slices to hold it's shape.

In a small bowl, place equal amounts of flour and cornmeal; about 1/4 cup of each, depending on how many avocados you'll be cooking.  Season with a bit of salt.

Place the egg in a small bowl and the panko crumbs in another.

Dredge the avocado slice in the flour/cornmeal mix, dip in the egg to coat, and roll in the panko crumbs. 

Gently drop into the heated oil.  Allow to brown on each side before turning.  Since you don't have to "cook" the avocado, you are simply browning the coating.

Remove from pan to a paper towel.  Keep warm in the oven on 170 degrees until ready to serve.

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