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
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.