Ingredients
Scale
- ¼ cup flour
- 1 teaspoon salt
- 2 large eggs (beaten)
- 1 ¼ cups Panko breadcrumbs
- 2 firm-ripe avocados (pitted, peeled, and sliced into ½” wedges)
- Canola oil (for frying)
- Grated parmesan cheese (optional)
- Cilantro Ranch Dipping Sauce-¼ cup non-fat Greek Yogurt (or sour cream)
- pinch of sea salt
- 1 teaspoon fresh lemon juice
- 1 tablespoon cilantro (chopped)
- 1 tablespoon ranch dressing
Instructions
- In a small bowl combine yogurt, a pinch sea salt, lemon juice, cilantro, and ranch dressing. Cover and refrigerate until needed.
- Add 1 ½ inch of oil in a medium saucepan and heat the oil until it reaches 375 degrees. You can also use a deep fryer for this. While the oil is heating, in a shallow plate or pie dish mix flour with a ½ teaspoon of salt. In another shallow plate, add the Panko bread crumbs, and in an additional shallow plate, add the eggs.
- Sprinkle avocado slices with the remaining ½ teaspoon of salt. Roll each avocado slice first in the flour mixture, then dip in the egg mixture, and roll in the Panko breadcrumbs to coat. Place onto a baking sheet in a single layer.
- Add avocado slices to the hot oil in the saucepan or deep fryer and fry in batches at 375 degrees until golden brown (this should only take about 30-60 seconds). Drain on paper towels. Sprinkle with grated parmesan cheese if desired and serve with cilantro ranch dipping sauce.