I mentioned these deep fried avocado wedges in my last post and I had posted a photo on the MN Food Dudes web site and received a huge response so I thought I’d continue the Avocado mania this week and give you the recipe.
They’re almost so simple, you don’t even need a recipe. I also don’t know why this has never crossed my mind before. There was a time when I would deep fry pretty much anything. I even had a period of time where I had “deep fried wednesdays”. You get the point. While I try not to go to those extremes any more I’m still a sucker for anything that’s fried. So when something this amazing comes up, I just go with it.
Since I didn’t plan to post these, I really didn’t even get any good pictures. I apologize. Just make them for yourself and you can see them in all their glory.
I’m also still offering you a chance to win 12 of your own farm-fresh avocados from SoCal Avocados. Go leave a comment here and then you’ll get some and you can fry away.
Deep Fried Avocado Wedges
- Canola oil, for frying
- 1/4 cup all purpose flour
- 1/4 teaspoon salt
- 2 large eggs, beaten
- 1 1/4 cups Panko breadcrumbs
- 2 ripe avocados, cut into 1/2 inch wedges
Heat 2-3 inches of oil in large pan to 375 degrees.
Combine the flour and salt in a shallow dish. Put the eggs and breadcrumbs in separate shallow dishes.
Dip the wedges in the flour mixture, remove and shake off excess flour. Dip it in the egg, followed by the breadcrumbs.
Fry the wedges in batches for about 1 minute or until golden brown, flipping once. Drain on paper towels. Enjoy!
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I am sure you love food. Otherwise, you won’t be here. As a full-time and a part-time chef at a local restaurant, I know my way around food. Ever since I was a young girl, I enjoyed helping my mom in the kitchen.
We would often experiment with the spices, ingredients, and flavors and create great meals for my brothers and dad. Since cocking was my first passion, I decided to go in that direction. I finished culinary school, got my first job, and started developing my skills.
Later when kids came, I had all the liberty in the kitchen to combine some of the unique flavors. A lot of them were a success, but now and there I would make a couple of mistakes.