Ah! Vocado Fries

In the 70s, my mother was always trying to grow an avocado tree.



She would save the pit of an avocado, stab three toothpicks in the side, and let it float in water on a window sill. In all of the years she did this, I never saw a seed sprout into a tree. In fact, I had other friends whose mothers shared the same sprout dream as my mom. Floating seeds in windowsills were as common as orange shag carpet and Chevy conversion vans in those days.



Last month, my friend Rachel posted a recipe for Avocado Fries on my Facebook page. She said they sounded like something I would whip up. The first thing I thought about was Momma's floating avocado seeds. I think of them everytime I see a seed. I am happy to report the results of this recipe are quicker and far more declicious than waiting for a seed to sprout.

Here's what you need to make them:



A couple of avocados, two large eggs, some panko (Japanese bread crumbs...a must for this recipe), some kosher salt and some flour. Grated Parmesan is optional.



Start by slicing the avocados into wedges.



Sprinkle them with a little salt. Eat a slice. Smile. Thank the growers who can successfully harvest avocados without having to wait on a seed to sprout from a windowsill.



Put the flour, panko and eggs into separate bowls. Beat the eggs slightly.



Start the assembly: first the flour...



Then the egg, followed by the panko.



Line them up on a plate and heat some canola oil in a heavy pot to about 375 degrees.



Drop each avocado slice in one at a time and flash fry for about 10 seconds. The Panko browns quickly.



And that's it! You can sprinkle them with a little grated Parmesan if you like. They're good with it or without it.

I made these a couple of weeks ago to take to a friend's house for a barbecue. They were so, so good, but once they cool off they lose a little crunch.

Here's a quick cut-and-paste version:

Avocado Fries
Recipe adapted from Sunset Magazine

Canola oil for frying
1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Grated parmesan for serving (optional)

1. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.

3. Sprinkle the avocado slices with the remaining ½ tsp salt. Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on a plate in a single layer.

3. Fry avocado slices in small batches until deep golden, about 10-15 seconds. Transfer slices to a plate lined with paper towels. Keep warm in a 200-degree oven while cooking remaining avocados. Sprinkle with a little grated parmesan.