Canola oil for frying<\/p>\n
1\/4\u00c2\u00a0 cup\u00c2\u00a0 flour<\/p>\n
About 1\/4 tsp. kosher salt<\/p>\n
2\u00c2\u00a0 large eggs, beaten to blend<\/p>\n
1 1\/4\u00c2\u00a0 cups\u00c2\u00a0 panko (Japanese bread crumbs)<\/p>\n
2\u00c2\u00a0 firm-ripe medium avocados, pitted, peeled, and sliced into 1\/2-in. wedges<\/p>\n
<\/p>\n
1. Preheat oven to 200\u00c2\u00b0. In a medium saucepan, heat 1 1\/2 in. oil until it registers 375\u00c2\u00b0 on a deep-fry thermometer.<\/p>\n
2. Meanwhile, mix flour with 1\/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.<\/p>\n
3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.<\/p>\n","protected":false},"excerpt":{"rendered":"
Canola oil for frying 1\/4\u00c2\u00a0 cup\u00c2\u00a0 flour About 1\/4 tsp. kosher salt 2\u00c2\u00a0 large eggs, beaten to blend 1 1\/4\u00c2\u00a0 cups\u00c2\u00a0 panko (Japanese bread crumbs) 2\u00c2\u00a0 firm-ripe medium avocados, pitted, peeled, and sliced into 1\/2-in. wedges \u00c2\u00a0 1. Preheat oven to 200\u00c2\u00b0. In a medium saucepan, heat 1 1\/2 in. oil until it registers 375\u00c2\u00b0 on a deep-fry thermometer. 2. Meanwhile, mix flour with 1\/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip…<\/p>\n