Crispy Avocado Fries with Melty Cheese Dip
It’s starting to look like I moved to New Orleans as an excuse to deep fry my California vegetables, make melty cheese dip, live off Red Beans and Rice, and plate after plate of fresh beignets. That’s to say nothing of the sazeracs and oysters.
Truth is, I moved to New Orleans for the suffocating humidity alone.
Not true at all. No one has ever ever done that.
We’ve entered into the 12 most beautiful days of the year here in New Orleans. After living here for one year, I’m talking like I know…
These are the 12 days when it’s perfectly warm with pleasantly bearable humidity, long pink sunsets, and almost cool evenings. It’s the perfection before the wrath of summer. It’s… well, it’s what California is like ALL THE TIME.
Let’s not talk about it anymore… let’s just fry these avocados.
Can I tell you a secret about free avocados?
If you’re in Los Angeles, San Francisco, New Orleans or Brooklyn you can place an order with the awesome people of Good Eggs and receive a free bag of avocados! Seems like the very best idea.
Photographs by the lovely Gabrielle Geiselman with styling (aka throwing food around) by me. Gabrielle is my friend, neighbor, and fellow avocado fiend.
Ripe avocados are sliced in half.
Pit them too. Do you know the trick? Here’s the best way to pit an avocado. It involves a big knife and a bit of gumption.
Lime, to keep avocados bright green and extra tasty.
Here’s what we’ll need to coat and batter the sliced avocados.
Eggs beaten with a bit of water for glue. Flour, combined with chili, spice, and salt. Panko breadcrumbs for an extra crisp fried coating. I mean… if we’re going to fry things they need to be crispy crunchy.
I lightly coat the avocado slices in seasoned flour, moisten them with a bit of egg wash, and then go in for the panko coating.
Nothing too heavy, but every bit of the avocado should be covered in either flour or panko. Take it easy… just fries!
A little flour here. A little panko there.
Contrary to popular belief, you don’t need a ton of oil to fry. I used about 1-inch of oil in a medium, heavy-bottom pan. A candy/fry thermometer is key. We need to keep an eye on the temperature of the oil so that the fries to cook to slowly or quickly.
Good and golden brown!
To finish the fries: fresh lime spritzes, Maldon sea salt is lovely, and an extra sprinkling of chili powder. If you have beer on hand, even better. If you feel compelled to make an easy melty queso dip…. I mean… YES!