These can be made with an air fryer or baked in the oven. If you have a sprayer for oil, that is will help make the ideal crispy coating.
Needed for this Recipe:
Sunshine Coast Olive Oil Co. Extra Virgin Olive Oil (robust intensity)
Optional: a finishing oil for flavour such as:
Sunshine Coast Olive Oil Co. Persian Lime Olive Oil
Sunshine Coast Olive Oil Co. Baklouti Green Chili Olive Oil
Sunshine Coast Olive Oil Co. Garlic Olive Oil
Sunshine Coast Olive Oil Co. Chipotle Olive oil
Sunshine Coast Olive Oil Co. Cayenne Olive Oil
Sunshine Coast Olive Oil Co. Spicy Calabrian Pesto Olive Oil
Sunshine Coast Olive Oil Co. White Truffle Oil
Sunshine Coast Olive Oil Co. Black Truffle Oil
Optional dipping aioli:
Choose an oil from the above list to blend in with a store-bought Mayo to create your own infused aioli dipping sauce.
Optional: lime to keep the avocado from turning brown
2 beaten eggs
panko bread crumbs
Sunshine Coast Olive Oil Co. Extra Virgin Olive Oil
salt and pepper
optional finishing oil from above list for finishing and/or blending an infused aioli.
Preheat oven to 400 degrees.
Cut your avocado in half lengthwise, gently prying out the pit. Then de-skin the avocado, trying to maintain the shape of the avocado. One technique is to slide your thumb between the skin and the flesh, gently prying them apart.
Lay each half flat side down on a cutting board, and slice to make ‘fries’. Optional: brush or spray with lime juice to keep the avocado from browning as quickly.
Season with salt and pepper.
Spray a cookie sheet with olive oil..
Place flour in one bowl, beaten egg in another and panko crumbs in a third. Dredge each piece of avocado with flour, then dip in egg and then panko. Place on lightly oiled cookie sheet.
Repeat for every piece of avocado.
Bake in oven for approx. 15 minutes, until golden brown. Spray with finishing oil and place in oven for one more minute.
Let cool and serve with your choice of flavoured aioli.