Deep-fried Panko Avocado Wedges
Great party snacks!
- Makes : 6 |
- Difficulty: moderate
- Prep Time : 15 mins |
- Cook Time : 20 mins
canola oil, for frying
¼ tsp (1.25 ml) Maldon salt
2 large eggs, beaten
1¼ C (310 ml) panko (Japanese breadcrumbs)
2 firm, ripe avocados, peeled and pips removed
To Make the Panko Wedges
Preheat the oven to 200 °C.
In a saucepan, heat enough oil for deep-frying (the oil must be smoking hot).
While the oil is heating, mix the flour and salt in a shallow plate. Place the beaten eggs and panko in separate shallow plates.
Cut each avocado into either 4 large wedges or 8 smaller ones, depending on your preference. Dip each wedge into the flour mixture and shake off any excess.
Next, dip into the egg and then into the panko to coat. Keep to one side in a single layer for a few minutes.
Fry a few avocado wedges at a time until golden brown, making sure not to overcrowd the saucepan. Transfer onto a plate lined with a few layers of paper towel. Place these in the oven to keep warm while you fry the remaining wedges.
Serve with some Maldon salt on the side as soon as you are done.