Monday, February 7, 2011

avocado fries

I love the superbowl because it is a whole holiday devoted to snacks. I actually watched the game yesterday, but that was kind of incidental to my love of beer and dips. Ha! And after several aforementioned beers found myself EXPLAINING THE RULES to someone who didn't understand field goals. Not sure if that proves that I am a hilarious con artist or was secretly listening all those times I was on the receiving end of the same conversation.

I have to say, the classy-trashy-snack-quotient was a little low at this party. So these avocado fries, while no taquitos and totally coals to Newcastle in the "fats" department, fit the bill. Also because I joined a CSA and-- while I feel downright beatific, if sick of doing dishes-- don't have a say over what veggies cross my path. Like avocados, which are slightly chancey in the mouth-hives department as guacamole.

A little googling later, fried avocados from just down the road at La Jolla Shores. I would say "small world", but really it's like "small world in which avocados are foisted on you and you need to come up with recipes for them" which is basically a statement bougie enough for only La Jolla.

from Sunset Magazine from George's at the Cove

+2 avocados, pitted and peeled and sliced into fry shapes
+ a handful of flour
+ salt
+ pepper
+ oil for frying
(classy edition: 1 beaten egg, panko flakes)

-- Dredge your avocados in flour, salt, pepper. Maybe some garlic powder or chili powder? I never really eat avocado so the plain taste is exciting enough in my world. If you are going to be all "ew, fried avocados are sooo bland" like all the commenters on maybe you should spice them up a little.
-- If you want to really do it up right, then dip them in egg and coat in breadcrumbs. I don't usually have panko/breadcrumbs/such things in my house, plus my "getting fry coatings to stick" skills are pretty limited, so I just skipped it.
-- Heat up about an inch of oil in a frying pan. If you have a fry thermometer, you want about 375. If you don't, you want it "really hot."
--Fry slices for about a minute until golden brown and crispy-on-the-outside-looking.
--Serve while hot

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