Avocado Fries With Cilantro Lemon Dipping Sauce

    A couple weeks ago I went out to an improv comedy show with my friend Alana, (the same one from the Blue Velvet Cake post). We met up early beforehand and walked around Hollywood until we found a fun Irish pub to have a few snacks at before we went over to the show. I look at the menu and ordered the avocado fries, thinking they were french fried served with some kind of guacamole dip or with chunks of avocados sprinkled over them. When I got them they looked just like normal, thick, breaded pub fries. Then I bit into them...and I realized that I was in heaven. Yes, they were slices of avocado, breaded and deep-fried. Crunchy on the outside, warm and creamy on the inside. I was shocked. They were so incredibly delicious, but I had never heard of them before and for some reason the thought of deep-frying avocados had never crossed my mind. Nevertheless, I was determined to recreate them, and for what better occasion than St. Patrick's Day? Not only are they green on the inside, but they're the perfect pub food. If you plan on having a pint of Guinness today, feel free to make these as an accompaniment. They're worth it, trust me on this one.

 Click Here For Printable Recipe

     

Ingredients:

Avocado Fries

Oil For Frying

2 Avocados

2 Eggs, beaten

1 and 1/3 Cup Bread Crumbs

1 Teaspoon Lemon Pepper

1/2 Teaspoon salt

1 Teaspoon Lemon Pepper

1/2 Teaspoon Salt

1/4 Teaspoon Cumin

Cilantro Lemon Dipping Sauce

5 Tablespoons Mayonnaise

3 Tablespoons Fresh Cilantro, chopped

Juice from 1/2 of Lemon

    In a medium-sized bowl, mix together the bread crumbs, lemon pepper, salt and cumin. Set it aside. Cut the avocados in half and then slice them vertically into 4 inch by 1 inch wedges. Set them aside. Heat the vegetable oil to 335 degrees Fahrenheit in a large frying pan, adding enough oil so that the oil is about 3 to four inches deep. Dredge the avocado slices in the breadcrumb mixture, then in the egg mixture, then in the breadcrumb mixture again. Place them in the hot oil and fry them for about 2-3 minutes, or until golden brown. Remove them with a slotted spoon or tongs, and set them on a plate lined with paper towels to absorb the excess oil. Allow them to dry for 10 minutes, then transfer them to a serving tray and serve them immediately with the Cilantro Lemon Dipping Sauce.



    For the Cilantro Lemon Dipping Sauce, place the mayonnaise, cilantro, and lemon juice in a blender and mix until smooth and creamy in texture.