The only way to eat an avocado is when they’re deep fried!
Ingredients
2cupsvegetable oil
2avocados, halved, seeded, peeled and sliced lengthwise
¼teaspoonsalt, or more to taste
½cupall-purpose flour
1large egg, beaten
1cupPanko bread crumbs
For the Chipotle Cream Sauce
1cupsour cream
1tablespoonOlo’s chipotle paste
1clovegarlic, pressed
Pinchof salt
Instructions
To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic and salt; set aside.
Heat vegetable oil in a Dutch oven or large pot over medium high heat.
Season avocados with salt, to taste.
Working one at a time, dredge avocado slices in the flour, dip into the egg, then dredge in the Panko* crumbs, pressing to coat.
Working in batches, add the avocado slices to the Dutch oven, 5 or 6 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate.
Serve immediately with chipotle cream sauce.
Notes
*Panko is a Japanese-style bread crumb that can be found in the Asian section of your local grocery store.