Crunchy on the outside, creamy on the inside, these avocado fries are a total crowd pleaser and one of my personal favorites.
Ingredients: Avocado Fries
Canola oil for frying
1/4 Cup Flour
1/4 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
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 two separate shallow plates.
Dip avocado in first in flour and off excess. Second dip into the egg and then into the panko to coat.
Fry only about a quarter of your total 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.
Ingredients: Dill and Ranch Dip
1/2 Cup Ranch Dressing
1/2 Cup Sour Cream
1/4 Cup Chopped Dill
1 Dill Pickle (Diced)
1/4 Tsp of Pepper
1/8 Tsp Salt
Combine Ranch and Sour cream in a bowl and mix
Chop dill pickel in small pieces.
Add chopped dill, pickel, salt and pepper to ranch and soure cream.
Stir and serve!