Ingredients
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
Preparation
Step 1: In a small bowl combine yogurt, a pinch sea salt, lemon juice, cilantro, and ranch dressing. Cover and refrigerate until needed. Step 2: Add 1 ½ inches 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 ½ teaspoon of salt. In another shallow plate, add the Panko bread crumbs, and in an additional shallow plate, add the eggs. Step 3: 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.
Step 4: Add avocado slices to the hot oil in the sauce pan 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.
