Fried Avocado Bites

Genius. Pure Genius.

I can't remember exactly where I first saw a recipe for these little morsels of goodness - one of the many food emails that I get with pictures that make your mouth water at 10:30 in the morning. But, like so many great recipes, it was something that should have been so obvious - but I had never thought of.

I guess I always assumed that the avocado would turn to mush - that it would being like trying to fry butter (although I hear it's now doable at state fairs.) But they don't. They keep their almost solid form.

They're light - with the crisp outer shell and a smooth creamy filling. They definitely need a dipping sauce to accompany them - and I'll let you in on a little secret - hot sauce. Trust me. Make at least some "buffalo avocada bites". The Wife preferred pairing them with a Jalapeno Pineapple Salsa. Either way...

Ingredients

1 Avocado

1 Cup Panko Bread Crumbs

1 Egg

Splash of Milk

Directions

Preheat your oil to 350.

Mix together one egg and a splash of milk and whisk.

Slice your avocado in half and remove the pit. Slice into 1/2 inch wide slices, and scoop out with a spoon.

You can leave this size - about the size of a finger, or slice in half again to make them more bite size (this is what I did.)

Place you avocado in the milk/egg mixture and place your breadcrumbs in a bowl.

Bread your avocados by rolling them in your panko until evenly coated and set aside.

When your oil is to temperature, fry for about one minute - until they turn golden brown and/or float.

Sprinkle with salt and serve immediately.

Enjoy!