Serves: 12
Ingredients:
3 ea. Avocado, fresh, cored, skin on
1 C. Flour
1 tsp. Salt, Sea
½ tsp. Pepper, Black, coarse
2 ea. Egg
2 TBSP Milk
1 TBSP Juice, Lime
2 C. Crumbs, Panko
1 TBSP Spread, Sandwich, Chipotle
Procedure:
1. Leaving skin on avocado cut it into quarter lengthwise. Discard seed, peel & cut each quarter in half
lengthwise for a total of 8 wedges per avocado.
2. In a clean mixing bowl combine flour, salt & pepper. Stir to incorporate
3. In a clean mixing bowl combine egg, milk & lime juice. Stir to incorporate.
4. Dredge avocado in flour. Then dip in egg mixture. Then dip in panko bread crumbs.
5. Deep fry in fryer set to 350F. for about 3 minutes. Remove & drain briefly on paper towel.
6. Serve with Chipotle sandwich spread.
Recipe Author: Executive Chef Greg Gefroh
Show: University of North Dakota - Chef's Table
Original Photograph By: Chef Greg Gefroh
Photograph Retouched By: Recipe Spy
Source: http://und.edu/student-life/dining/_files/docs/recipes-2011.pdf