Crunchy panko breading complements the creamy texture of avocado in a snack recipe from Paolo Vasapolli, executive chef in Food and Catering Services.
“These avocado fries are addictive,” he warns. “We made them in our Vanier kitchen before Christmas and they went fast!”
- Canola oil (for frying)
- ¼ cup of flour
- About ¼ tsp. of kosher salt
- 2 eggs, beaten
- 1 ¼ cups of panko (Japanese breadcrumbs)
- 2 firm ripe medium avocados, pitted, peeled, and sliced into ½ in. wedges
- In a medium saucepan, heat 1 1/2in of oil until it registers 375F using a deep-fry thermometer. (Or use the old method of dropping a few crumbs in oil. If they bubble and float to the top, the oil is just right and it’s time to fry!)
- Meanwhile, mix flour with salt in a shallow dish.
- Beat eggs in a shallow dish.
- Place panko in a shallow dish. You’ll have the three dishes lined up.
- Dip avocado slices into flour, shaking off excess. Next, run the avocado through the egg and then press into the panko to coat.
- Fry avocado slices until golden brown, 30-60 seconds. Transfer onto a plate lined with paper towels to drain, and continue with all the slices.
- Sprinkle with salt to taste.
Vasapolli recommends drizzling with truffle oil to serve. Find more recipes — as well as a place to submit your own — on the Healthy Eating website.