I think this post will end up being an ode to avocado fries. They are: 1) easy to make; 2) impressive looking; 3) delicious. And any excuse to dip something into ranch dressing is always a win in my book. The most complicated part about this recipe is that, like all breading recipes, you want to have the various stations set up so that it’s easy to move from one dish to another.
I start like this: a plate with 1/2 a cup of whole wheat flour, a bowl with two eggs quickly whisked, and a plate with 1/2 a cup of panko bread crumbs. That way, the ingredients are all in front of you, and it goes quickly in an assembly line fashion. I serve this with ranch dressing, and Lucas gets a kick out of dipping his food. As you can tell from the video, he was requesting seconds before even finishing up the first portion.
This is yet another recipe that I make in my toaster oven. It’s just so quick and easy! I use this cheap(ish) toaster oven.
sliced 1/2 lime (optional)
1/2 cup of whole wheat flour
1/2 cup of panko (or other bread crumbs)
Olive Oil Spray
1. Gently whisk the two eggs to combine the yolk and the whites
2. Squeeze lime over the avocado (optional, but it will stop it from browning, which will make it look nicer in the end)
3. Take an avocado slice, dip in flour and coat on all sides
4. Dip into egg mixture and coat on all sides
5. Dip into panko mixture and coat on all sides
6. Place on parchment lined cookie sheet
7. Repeat with all slices 8. Spray slices with olive oil spray
9. Place in preheated (toaster!) oven at 425 degrees for 10-15 min, until the panko coating is golden brown.