Crunchy on the outside, creamy and nutty inside, these fries are over the top. This recipe from Sunset is from Chef Troy Foshee, at George's at the Cove restaurant in La Jolla, California--he serves them with grilled steak. Gettin' hungry? Oh, yeah.
You Will Need:
Canola oil for frying
1/4 cup flour
1/4 tsp. kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges.
1. Preheat oven to 200 degrees. In a medium saucepan, heat 1 1/2 in. oil until it registers 375 on a deep-fry thermometer.
2. Mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
3. Fry a quarter of avocado slices at a time until deep golden brown, 30-60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining slices. Sprinkle with salt to taste.
Use it when it's just ripe. How to tell--squeeze it with your whole hand; it should have the same give as chilled butter. If you're mashing, scrape it out with a spoon. If you want slices or dices, score skin down the center with a paring knife and carefully pull off the peel.
Photo credit: Annabelle Breakey for Sunset.