Making Baked Avocado Fries
Yeah…I don’t really have much to say about this recipe since I think it pretty much speaks for itself. You usually have to deep fry, or at least shallow fry these fries, but because I have an engagement party to get to this weekend (why is everyone getting married?!), calorie consumption discretion is highly advised.
The trouble is, more often than not, when anything breaded is baked it comes out of the oven either deathly pale or scarily charred (because of attempts of getting the crust to be golden brown, like that achieved by frying). But have no fear, because this ingredient is going to come to the rescue.
That’s right. Melted butter.
When you coat the panko breadcrumbs in some of this baby before baking, the coating comes out beautifully golden brown. Butter fixes everything, I tell you.
BAKED AVOCADO FRIES:
[ 1/4 cup flour + 1 teaspoon kosher salt + freshly ground black pepper + 1 large egg, beaten + 1 1/4 cups panko (Japanese bread crumbs) + 1 to 1 1/2 tablespoon melted butter + 2 firm-ripe medium avocados ]
Pit, peel and slice the avocados into 1/2-inch wedges
Combine the melted butter with the panko breadcrumbs. Stir with a fork so that the crumbs are coated evenly.
Season the flour with salt and pepper. Set out three different shallow containers; one for the egg, one for the seasoned flour and one for the buttered panko.
Coat avocado slices in the four, then egg, then panko.
Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet.
Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown.
See how the butter makes the breadcrumb turn all golden and pretty?
“Oh, but you’re using the ‘shade’ white balance setting, that’s why it looks all golden!”, you say.
Well then let’s get off the shade white balance and use the Auto setting.
Still golden brown, right? I’m happy. You should be too.
BAKED AVOCADO FRIES:
[1/4 cup flour + 1 teaspoon kosher salt + 1 large egg, beaten + 1 1/4 cups panko (Japanese bread crumbs) + 1 to 1 1/2 tablespoon melted butter + 2 firm-ripe medium avocados]
- Pit, peel and slice the avocados into 1/2-inch wedges
- Combine the melted butter with the panko breadcrumbs. Stir with a fork so that the crumbs are coated evenly.
- Season the flour with salt and pepper. Set out three different shallow containers; one for the egg, one for the seasoned flour and one for the buttered panko.
- Coat avocado slices in the four, then egg, then panko.
- Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet.
- Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown.
Enjoy!
