“Serve these crunchy avocado slices as an appetizer with salsa, or with fish and tartar sauce. Half are coated with whole-wheat flour and the other hald with cornmeal.”
READY IN:
20mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine whole-wheat flour and cumin on sheet of waxed paper.
  2. Combine cornmeal and chili powder on second sheet of waxed paper.
  3. Halve, peel, pit and slice avocados into 3/4 inch-thick slices.
  4. Sprinkle slices with lime juice.
  5. Dredge half the slices in flour mixture and half in cornmeal mixture.
  6. Dip slices into beaten eggs, then in the breadcrumbs to coat.
  7. Meanwhile, heat vegetable oil in large skillet over medium-high heat.
  8. Working in batches, pan-fry coated slices in hot oil about 15 seconds on each side or until golden brown.
  9. Transfer with slotted spoon to a large platter lined with paper towels to drain.
  10. Serve warm.

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