“Crisp” is not a word that leaps to mind when you think of avocados. I had to try this to believe it. It works, it’s easy, and they are delicious!
1 egg white
2 tablespoons heavy cream
A dash of hot sauce, optional
1 avocado, ripe but not mushy or bruised
Salt and freshly ground pepper
1/2 to 1 cup of crushed pork rinds or almond flour (some will be left over)
2 tablespoons grated Parmesan cheese
Oil for frying, as needed
Have ready a rack for drying avocado slices.
Whisk the egg white in a small bowl. Whisk in the cream and optional hot sauce and set aside.
Cut avocado in half lenghways around the seed. Carefully, smack the blade of a chef’s knife into the seed and twist it out. Cut halves into two wedges and remove peel. Cut avocado pieces into 1/2-inch wedges and sprinkle with salt and pepper.
Stir pork rind crumbs or almond flour, Parmesan cheese, and a little more salt and pepper together on a plate. Dip avocado slices in egg-white mixture, let excess drain away, and dredge in pork rind or almond flour mixture until completely coated. Place slices on rack to dry for about 5 minutes.
Heat 1 and 1/2 inches of oil in a fryer or deep skillet to 375 degrees F. Fry avocado slices for about a minute or until golden brown. Remove with a slotted spoon or spider and drain on paper towels. Serve with lime wedges and ranch or blue cheese dressing, salsa, or marinara sauce, if desired.
Recipe adapted from chef Trey Foshee at George’s in the Cove in La Jolla, California.
Makes 2 to 4 servings.
(Nutrition data based on 3 servings from 1 medium avocado)
Calories: 144; Fat: 12.8; Carbohydrates: 1.7 grams; Fiber 0.9 grams; Net Carbohydrates: 0.8 grams; Protein: 2.9 grams
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(c) 2012, Judy Barnes Baker