Sunday was our “left over day”. Whatever that were in containers in the fridge ended up in the microwave and then on our dinner table. And while I was “cleaning” the fridge I found two almost over-ripe avocado which were intended for a salad sometimes last week.
I came across a recipe for Avocado fries last week, and I did some ” google”ing for other recipes for these “fries”. Most of the recipes call for frying, which I am not keen on. I do not particular like to fry food these days because it just makes the house too greasy smelling.
I was quite excited to find one that is baked, I assume the fried ones taste better, but for the sake of health and clean up I opted for this version instead. The recipe calls for parmasean cheese and since I do not have it in the fridge I just skipped it.
Avocado fries are very interesting tasting :the outside is crispy and inside really buttery and soft. Unfortunately I did not make a dip, and did not season it properly. But I can imagine they will taste lot better with a dip and a little bit of salt and pepper with the coating.
This is a good appetizer, and it is quite easy to make. You can bake it while sipping wine with your guests and serve them hot. We had some left over last night, so for lunch I toasted them slightly in the oven and cut them in bite sizes, toss them in a salad of mix greens, chopped bacon bits and pine nuts…..woo woo, a lovely lunch.
Here is the recipe from Food Buzz, happy cooking !
1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Grated parmesan for serving (optional)
Preheat oven to 450.
Coat avocado slices in the four, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet. Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown (I turned my oven up to 500 for the last 5 minutes).