{avocado fries with cilantro lime sauce}
The problem being that I love avocado. But, here’s the thing, and we have to get this out of the way before we start chatting, avocados are not a health food. Don’t try to sell me on that. They are pure saturated fat. They are butter with a couple vitamins. Eating them straight does not indicate you’re a health nut. It tells me that you are exactly like me, addicted to delicious things.
Now that we’ve got that out of the way and you can finally start admitting to yourself you’re one step away from eating a stick of butter, let’s discuss how we can make these even worse for our thighs/better for our taste buds.
Let’s fry the little suckers.
1 ripe avocado
1 egg
1 cup panko or breadcrumbs
Vegetable or olive oil
¼ cup sour cream
1 teaspoon lime juice
1 tablespoon cilantro leaves
Salt and pepper to taste
Peel the avocado. Cut your avocado into strips approximately ¼ inch thick and set aside. Crack your egg into a bowl and slightly scramble with a fork until the egg is a homogenous mixture of white and yolk. Pour your breading out onto a plate next to your egg to create a little dredging station. One at a time, place your avocado slices into the egg, coating both sides, and then into the breadcrumbs. Finish coating all of the slices in this manner before heating up the oil as you won’t want to leave oil unattended as it heats up.
*the cast
*egg wash
*dredging is such a fun word
Pour enough oil into a small non-stick skillet to coat the bottom. We don’t really want to deep fry these. Heat the oil on medium until a tiny bit of breadcrumb sizzles when it hits the oil. Gently place the dredged avocado slices in the oil one at a time so that they don’t splatter too much. Don’t crowd the pan. Cooking these is much easier if they aren’t packed in like sardines. This took a couple batches of frying for me to get one avocado done. Fry the slices till golden brown and flip to cook the other side. This goes very quickly and I find that these burn easily, so don’t make my mistake and walk away. Once the slices are done, take them out of the oil and place them on a paper towel lined plate for draining. Go ahead and salt and pepper them as each batch is removed so that the salt sticks to the oil that’s still coating them.
*sorry for the splatter
Once the slices are finished or before you even start cooking (not me because I am incapable of planning ahead), you can either mix all of your sauce ingredients together by hand or put them in a food processor and pulse until the cilantro is well incorporated. The sauce ingredients and amounts are up for debate as I love a ton of lime and you may not. Just play with the flavors. And if you hate cilantro, there is no substitute and I don’t understand you. Although my favorite chef is a cilantro hater (Ina Garten/Barefoot Contessa) and they say your preference for or against cilantro is a genetic thing, I don’t buy it you genetic mutant.
*I didn’t even bother sitting down to eat these
not a professional. 