Avocado Fries

• Canola oil for frying
• 1/4 cup flour
• 1/4 teaspoon kosher salt, plus more to taste
• 2 eggs, beaten
• 1 1/4 cups panko
• 2 firm-ripe medium Hass avocados, pitted, peeled and sliced into 1/2-inch wedges

1. Heat oven to 200 degrees.
2. In a medium saucepan, heat 1 1/2 inches of oil to 375 degrees.
3. Mix flour with salt in a shallow plate.
4. Put eggs and panko in separate plates.
5. Dip avocado wedges in flour, shaking off excess.
6. Dip in egg, then in panko to coat.
7. Set on 2 plates in single layers.
8. Fry 1/4 of the avocado wedges at a time until deep golden, 30 to 60 seconds.
9. Transfer to plate lined with paper towels.
10. Keep warm in the oven while cooking remainder.
11. Sprinkle with salt to taste.

canola oil, flour, kosher salt, eggs, panko, avocados

Taken from cooking.nytimes.com/recipes/1013315 (may not work)