Mexican Fried Avocado with Sour Cream Salsa

Buttery strips of avocado fried in a spicy panko mixture and dipped in a soothing salsa.


1 cup of your favorite salsa

1/2 cup sour cream

1/3 cup flour

2 eggs

1 1/4 cup panko bread crumbs

1 tablespoon lemon pepper

1 1/2 teaspoons salt

1 teaspoon cayenne pepper

2 avocados (ripe, but firm), halved, pitted and scooped out of the skin

Vegetable oil for frying


Puree salsa and sour cream in food processor.  Set aside.

In 3 medium bowls, place flour, beaten eggs, and in the third, panko bread crumbs mixed with the lemon pepper, salt and cayenne.

Slice each avocado half lengthwise into 5 pieces (for a total of 20 pieces).

Heat 1/2" vegetable oil in a large skillet.  Dip each avocado slice first in flour, then eggs, then panko mixture.  Fry (in 2 batches) until golden.  Drain on paper towels.  Serve slightly warm or room temperature with dip.  Will store in refrigerator, covered, for 2 days and can be heated in the microwave.