From the April 2009 issue of Sunset magazine. Makes 6 servings.
Ingredients
Canola oil, for frying
1/4 cup all-purpose flour
Kosher salt
2 large eggs, beaten
1 1/4 cups panko (Japanese-style) bread crumbs
2 firm-ripe avocados, peeled, pitted and sliced into 1/2-inch wedges
Directions
Heat the oven to 200 F.
In a medium saucepan over medium-high, heat 1 1/2 inches of oil until it reaches 375 F on a deep-fry thermometer.
Meanwhile, in a shallow bowl whisk together the flour and 1/4 teaspoon of salt. Place the eggs in a second shallow bowl, and the panko in a third.
One wedge at a time, dredge the avocados through the flour, shaking off any excess, then through the egg and finally through the panko. Set the wedges aside in a single layer.
A quarter of the avocado wedges at a time, fry until deep golden, 30 to 60 seconds. Transfer the wedges to a plate lined with paper towels to drain. Transfer the drained fries to an oven-safe plate and keep warm in the oven while cooking the remaining wedges.
Sprinkle with salt to taste.
