avocado fries with lime aioli

This is a good news, bad news recipe.

Good news? Avocado fries are tasty. Bad news? Avocado fries are easy.

I'm getting ready to go to head to Maine for the Labor Day holiday weekend... and as a result, I'm trying to eat anything in my house that will expire. I was a little overzealous at the Haymarket market last Friday so in the next few days I've got to knock out a watermelon, a few peaches, some limes, and avocados.

I had seen a few recipes on Pinterest recently for grilled or broiled avocado ... and was planing on knocking that out for dinner tonight. But my great plans were thrown off course by my lack of cheese... which is weird given the amount of cheese I normally have in my fridge.

New plan? Avocado fries.

These suckers are pretty easy but come with the same "mess" that tags along with any sort of frying activity. I'm quite sure that they are not meant to be a dinner and I'll probably never make them for this occasion again. While I did manage to polish off all the fries, I would probably much rather have had about a third or half of the avocado ... as opposed to the whole thing.

You do want to serve these warm ... so these would make a great appetizer ... or in a taco perhaps like Adrianna did here. The world is your fried avocado oyster ... so go with it. Whatever you do, I think you need a dip. I elected to make a lime aioli (killed a lime there) but I think you could do pretty much anything you'd ever associate with guacamole. Maybe even some cheez whiz.

So ... all that being said. I'll tell you how to make these suckers now.

(Step 1) Prep your dipping bowls. You need 3 bowls and a staging plate for pre-frying.  Put the flour, scrambled egg, and panko crumbs each in their own bowls. 
(Step 2) Cut your avocado into slices that are about 1/3 to 1/2 inch thick. You need them to be a little hearty so they can handle all of the dipping and transferring around. 

(Step 3) Dip the slices in the flour, followed by the egg, and lastly the panko. Be a little aggressive with the panko cause it's kind of the best. 
(Step 4) Heat up about a 1/2 inch of oil in your frying pan. I used a pot because I was not in the mood to get a splatter burn ... and figured this would yield less clean-up. I was right, but the pot made flipping these suckers a bit more challenging.

(Step 5) Gently place your avocados in the hot oil. I don't have a thermometer so I just waited a few minutes and went for it. I'm sorry I can't be more helpful but you really are going to be just fine here. If the oil is too hot, your avocado will just quick faster. No biggie. 
After about 30-45 seconds, flip the suckers over so they are evenly brown and crisp. I like my food salty so I sprinkled a little kosher salt on them after I pulled them out.

(Step 6) For the aioli, mix together the mayo, lime juice, lime zest, and season with salt.

NOW EAT.

If you are like me, you'll eat these suckers and then proceed to watch two hours of realty tv sponsored by Chris Harrison.

Shopping List
Avocado
1 egg
1 cup of Flour
1 1/2 cups of Panko Crumbs
Kosher Salt

aioli
juice of one lime
as much zest as you want
2-3 tbsp of mayo
kosher salt


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