Sophia Lindop’s Deep-fried panko avocado wedges
The first time I had even heard of panko crumbed deep fried avocado wedges was when Sophia Lindop brought a dish of them to the table at the start of a meal. Just served with salt flakes, they were sublime.
Canola oil for frying
¼ cup flour
¼ tsp sea salt
2 large eggs, beaten
1¼ cup panko crumbs (Japanese breadcrumbs)
2 firm but ripe avocados, pips removed, peeled and sliced into 8 wedges
In a saucepan, heat enough oil for deep-frying – the oil must be smoking hot. I prefer to heat the oil slowly on a medium heat until ready.
In the meanwhile, mix the flour and salt in a shallow plate. Place the beaten eggs and panko crumbs in two different shallow plates.
Cut each avocado into either four large wedges, or eight smaller ones, depending on your preference. Dip each wedge into the flour mixture and shake off any excess. Next, dip into the egg and then into the panko crumbs to coat. Set aside in a single layer for a few minutes.
Fry a few slices at a time until golden brown, making sure not to overcrowd the saucepan. Transfer onto a plate lined with a few layers of paper towel to absorb the oil.
Serve as soon as you are done, with some Maldon salt on the side.
Note: These make a wonderful accompaniment to lamb chops, chicken, steaks or pan-fried fish.
Michael’s wine recommendation – CLICK HERE