- Canola oil for frying
- 1/4 cup flour
- About 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
Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
Meanwhile, 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.
Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste. Serves 4
Calories: 271 (70% from fat) Protein: 5.5g Fat: 21g (sat 2.6) Carbohydrate: 16g Fiber: 2.1g Sodium: 119mg Cholesterol: 71mg