• Canola oil, for frying
• 1/4 cup all-purpose flour
• Kosher salt
• 2 large eggs, beaten
• 1 1/4 cups panko (Japanese-style) breadcrumbs
• 2 firm-ripe avocados, peeled, pitted and sliced into 1/2-inch wedges

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.

(Recipe from the April 2009 issue of Sunset magazine)

Labels: Avocado Fries