For I consider that the sufferings of this present time are not worthy to be compared with the glory that is to be revealed to us.
Romans 8: 18
Winner, winner chicken dinner!! Have I got a recipe for you, today! Go immediately to your nearest grocery store and buy all below ingredients ASAP. Do not pass go! Do not collect $200!
This is one of those recipes. You know the one, where you have an “aha” moment, and make it, and it turns out perfect. Yep, this was one of those moments. I think I may have done a happy dance around the kitchen.
I have been trying to decide how long was an appropriate amount of time before I can make these again. Like when you go on a perfect 1st date, and you are trying to decide how long until you can call the person.
There may have not been any leftovers to speak of, Mr. Mead and myself maaaay have finished up the plate of these while cleaning up the kitchen; each time saying that was the last one we were going to eat. We definitely got our amount of healthy fats in our diet for the day. Sheesh…. I share too much with you people. 😉
All joking aside, the cooked avocado almost melts in your mouth – coated in a zesty, crunchy coating and then dipped in a awesome creamy dip.
Seriously, maybe these pictures need to be retaken. Yep, I do believe I will have to make some more today, and redo the photo shoot.
Let me know what you think!
- 2 Avocados - each cut into 8 slices
- 1 cup Panko breadcrumbs
- ranch seasoning (recipe follows)
- ½ all purpose flour
- 2 eggs
- High heat oil for frying (Canola, Peanut, etc.)
- 3 tablespoons dried Parsley
- 1 tablespoon dried dill weed
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ¼ cup sour cream
- ¼ cup mayonnaise (not Miracle whip)
- ⅓ cup favorite salsa
- juice from ½ lime
- In a small bowl mix together all ranch seasoning ingredients, set aside.
- In another small-medium bowl mix together salsa dip ingredients. Place in refrigerator.
- In three separate bowls place eggs, flour, and panko crumbs.
- Bowl with eggs, whisk and add in 1 tablespoon of water, mix well.
- In bowl with panko add in ranch seasoning, stir together.
- Place oil, approximately ⅓ inch deep, in a heavy bottomed, approximate 12" skillet, turn up to medium heat.
- Place each piece of avocado in flour mixture, then dip in egg mixture, and lastly roll in Panko mixture. Place each piece on a plate.
- Once all pieces are coated, check to make sure oil is heated. The oil should not be smoking, but bubbling slightly around the edge of the pan. If using a thermometer oil temperature should be 350 degrees.
- Place breaded avocado pieces into oil making sure not to crowd them, allow to cook for 2-3 minutes. Flip once golden brown. Cooking other side for 2-3 minutes as well.
- Remove and place on paper towel lined plate.
- Once all avocado is cooked, serve with dipping sauce and an additional slice of lime and sprinkle of salt.