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Recipes
Shopping list
Ingredients
- 2 large Florida avocados
- ½ cup all-purpose flour
- 1 tablespoon + 1 teaspoon Complete seasoning, divided
- 2 large eggs (or ½ cup egg substitute)
- 1 tablespoon water
- 1 cup panko bread crumbs
- 2 cups canola oil
- ½ cup chipotle mayonnaise
Steps
- Halve avocados and remove pits; scoop flesh from skin and cut into ½-inch-thick slices.
- Combine flour and 1 tablespoon seasoning in shallow bowl. Whisk eggs and water in second shallow bowl. Place panko in third bowl. Dip avocado slices in flour mixture, coating all sides; dip into egg, letting excess drip off; and dredge in panko, pressing with fingertips to adhere (wash hands).
- Preheat oil in 10-inch cast-iron skillet on medium-high 4–5 minutes. Add avocado slices (in batches); cook 2–3 minutes on each side until golden. Remove from skillet and place on paper-towel-lined plate to drain. Sprinkle evenly with remaining 1 teaspoon seasoning. Serve with mayonnaise for dipping.
Amount per ¼ recipe serving: Calories 690, Total Fat 59g, Sat Fat 7g, Trans Fat 0g, Chol 30mg, Sodium 520mg, Total Carb 38g, Fiber 9g, Sugars 4g, Protein 10g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 10%