I love Spring Break. It’s a time of promise and new beginnings, and it doesn’t hurt that it is all about relaxation, kicking back, enjoying delicious food with friends and family, and making memories. My favorite Spring Break memories include sunshine, salt air, music, laughter and food. Lots and lots of food; especially the dippable kinds of food. I don’t know what it is about Spring Break that screams finger foods and dipping foods and fun shareable foods.
Maybe it’s because Spring Break is all about fun, relaxation, and new experiences… shared experiences.
Whatever it is, these fried avocado slices took our spring break by storm. I played and tinkered with spices, herbs and seasonings, and ultimately decided that simple was the way to go. I kept the ingredients simple and let the natural goodness of the California Avocados shine.
The crispy, crunchy panko breading adds an incredible textural complement to the creamy, buttery goodness of the California Avocado, and when you squeeze some fresh lime juice on those avocado fries… oh my word! These are absolutely addictive.
I took a plate of these over to the neighbors for opinions – they lasted about 2.5 seconds. I have come to realize that when there’s a solid moment of silence accompanied only by the sounds of eating, that is a huge compliment. The moment of silence is quickly followed by moans of enjoyment, and sighs of pleasure. That’s exactly what these fried avocado slices evoked from even the pickiest of eaters. A comfort food success!
Buttery California Avocados wrapped in a crisp coating of panko topped with a squeeze of bright citrus – these are Spring Break in a bite. Memorable, delicious, fun, and you never want it to end.
CRISPY CALIFORNIA AVOCADO SLICES
Recipe created by Rachel Matthews of asouthernfairytale.com for the California Avocado Commission.
Prep time: 10 minutes
Cook time: 16 minutes
Total time: 26 minutes
Fried Avocado Slices
1/2 cup vegetable oil
2 large eggs
1 cup panko breadcrumbs
1/2 cup all-purpose flour
2 ripe Fresh California Avocados, halved, peeled, seeded and sliced into 16 slices
Kosher salt, to taste
Easy Homemade Ranch Sauce (see make-ahead recipe below)
- Put oil in sauté pan and heat to 350 degrees F.
- In 3 separate bowls place the eggs, panko and flour.
- Thoroughly beat the eggs.
- Sprinkle the avocado slices with the salt, to taste.
- Working 4 – 5 slices at a time, dredge the avocado in the flour, shaking off the excess.
- Dip the avocado slices into the egg and use a fork to turn it over to thoroughly coat. Using the same fork, remove the avocado slice from the egg mixture and let the excess egg drip off.
- Place the avocado slice in the panko and use your fingers to lightly press the avocado into the panko to create an even coating.
- Drop the avocado slices, 4 to 5 at a time into the hot oil.
- Cook 3 to 4 minutes, until the avocado slices float and are a lovely golden brown.
- Remove to a paper towel lined plate and repeat until all the avocado slices are cooked.
- Serve with Easy Homemade Ranch Sauce for dipping.
Easy Homemade Ranch Sauce
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/4 cup buttermilk
1/2 tsp. garlic salt
1/2 tsp. dried dill
1/2 tsp. dried chives
Salt, to taste
Pepper, to taste
- In a small bowl combine all the ingredients, except the salt and pepper.
- Cover the bowl and refrigerate at least one hour.
- Stir, taste, and salt and pepper to taste.
For a chipotle-style dip, add a chopped chipotle in adobo sauce. For a cilantro and jalapeño twist, add 1/4 of a chopped jalapeño and a 1/4 cup chopped cilantro with a squeeze of lime juice.
Serving Suggestions: Squeeze a lime over the fried avocado slices or sprinkle with a rosemary and parmesan mixture. For a fun party mix, serve with multiple dipping sauce options.
What foods remind you of spring break? Let me know in the comments below and don’t forget to tweet or pin this recipe!