- November 23, 2024
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The other night, I was craving some good, old fashioned junk food. But since I have been on a healthy eating kick lately to make up for all my bad eating over the July Fourth holiday, I didn’t have a stitch of bad-for-you food in my entire kitchen.
Sure, I have a cabinet stockpiled with confectionary ingredients and probably could have whipped up a cake, cookie or brownie of sorts, but I really wasn’t interested in something sweet.
French fries is what I really wanted. One of my weaknesses.
While scouring through my almost-empty fridge, I failed to find any potatoes, but I did find a perfectly ripe avocado. Avocado, I thought, could be a good alternative to a potato. I continued to search for something to go with my avocado, which is not actually a bad-for-you food, when I came across a container of panko bread crumbs. That, combined with one lonesome egg left in the carton and some spices would make for the perfect breading for a batch of avocado fries — something I had actually never made before, but saw on a menu.
So I took my beautifully green avocado, sliced it up and sent the slices swimming in a wok of hot oil. The outcome was interesting. The slight crunch and creamy avocado center was tasty. But it didn’t compare to the greasy deliciousness that potato fries deliver. I might have to make a special market run for potatoes soon.
Send ideas to [email protected].
Avocado Fries
What you need:
Oil for frying
1 avocado
1 egg, beaten
1 cup panko
1/2 teaspoon cracked black pepper
1/4 teaspoon sea salt
1/8 teaspoon cumin
Ranch dressing or your favorite dipping sauce
What to do:
In a small bowl, mix together the panko, pepper, salt and cumin. Set it aside. Cut the avocado in half and then slice vertically into 4-by-1-inch wedges. Set aside.
Heat the vegetable oil in a large frying pan (I used a wok), adding enough oil so that the avocado would be covered. Dredge the avocado slices in the egg, then in the panko mixture. Place them in the hot oil and fry them until golden brown. Remove avocados with tongs, and set on a plate lined with paper towels to absorb the excess oil.
Allow them to dry for 10 minutes, then transfer them to a serving tray. Serve with your favorite dipping sauce.
