Avocado is pretty decadent on its own as it is. It’s rich in fat, unfortunately of the monounsaturated kind, but still a healthy addition to the diet. So why fry it? Well—why not?
I had fried avocado as part of a tapas spread several years ago. When you’re going to a tapas restaurant there aren’t a whole lot of vegetarian choices. So I got this and it’s been in my mind ever since.
I mean who knew you could fry avocado? Well, not me. I never really thought of it as anything other than something you eat raw.
But it can be fried and it’s very tasty, too! You just want to be sure the avocado isn’t too ripe. It still needs to have some firmness and but definitely not be mushy. If it is too soft the frying process will only make it mushier.
I realize now that the avocado I used for this recipe was too ripe. Honestly, aren’t they the most temperamental things to pick just the way you need them now? What I would do with an avocado tree in the backyard… Anyway, they are what they are and we love them for their unique spin on the fruit and veggie world.
So find an avocado that’s still firm and wait. Just check it every day and be ready to go when it gives just slightly.
The stickers on the avocados at the grocery store say they’re ripe now. I don’t buy that. They may be when they’re dropped off at the store, but what happens between there and how long they sit in the produce section is anybody’s guess. So get them firm and you get to decide.
And if you go too long just make some guacamole and call it a day.
I served these with my Lime Yogurt Sauce and they got along fabulously.
2 large eggs
1 Tbsp hot sauce (Try the rooster!)
1 1/2 cups panko bread crumbs
sea salt and black pepper, to taste
2 avocados, just ripe
1/3 cup light oil, such as grapeseed or sunflower
Whisk the eggs and hot sauce together in a small bowl. Combine the bread crumbs, sea salt, and black pepper in another small bowl. Heat the oil in a medium skillet, but don’t let it get too hot while you prepare the avocado.
Slice each avocado in half lengthwise. Remove the pit. Carefully slice around the skin to remove each half. Cut each half into 3 pieces horizontally, so they are shorter and thicker, not long and skinny.
Dip each piece in the panko, then in the egg mixture. Let most of the liquid drip off, then dip back in the panko again. Place on a plate and repeat with the remaining pieces, adding more panko if needed. (You should have plenty of egg mixture.)
Fry as many pieces in the skillet as you can without crowding them too much. Turn them frequently until they’re browned on all sides. Be careful not to fry too long. This happens fairly quick, about 1 1/2 to 2 minutes per side. If you need to do it in 2 or more batches it will happen even faster as the skillet gets hotter.
Place the avocado pieces on a plate covered with paper towels and let drain. Serve with Lime Yogurt Sauce. Also excellent with marinara!