Avocados are on a culinary roll these days — it seems like everyone is snatching up this homely but heart-healthy little guy to use in everything from pizza to pancakes, not to mention the ubiquitous avocado toast.
Once relegated to guacamole, today’s avocados are really getting around and are virtually the only fruit that contains monounsaturated “good fat.” A natural nutrient booster, the lowly avocado helps increase the absorption of fat-soluble ingredients like vitamins A, D, K, and E, and its creamy consistency makes it one of the first fresh foods a baby can enjoy.
While avocados appear to be enjoying their day in today’s culinary sun, archaeologists in Peru have found domesticated avocado seeds buried with Incan mummies dating back to 750 BC, and there is evidence that avocados were cultivated in Mexico as early as 500 BC.
While avocados have been traditionally eaten chilled or at room temperature, UWindsor’s own executive chef Paolo Vasapolli has a new take.
- Canola oil for frying
- ¼ cup flour
- About ¼ tsp. kosher salt
- 1 ¼ cups of Panko (Japanese bread crumbs)
- 2 firm ripe medium avocados, pitted, peeled, and sliced into ½ in. wedges
- In a medium saucepan, heat 1 ½ inches of oil until it registers 375°F using a deep-fry thermometer, or use the old-fashioned method — throw in some crumbs to test readiness.
- Meanwhile mix flour with ¼ of salt in a shallow plate.
- Put eggs and panko in separate shallow plates. Dip avocado slices into flour, shaking off excess, dip in egg and then panko to coat.
- Fry avocado slices until golden brown — about 30-60 seconds. Transfer to a plate lined with paper towels.
- Sprinkle with salt to taste, or drizzle with a little truffle oil and enjoy.