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Recipe
Serves 4
For the sriracha mayo:

• 3/4 cup (180 grams) mayonnaise
• 1 to 2 garlic cloves, grated on a microplane zester
• 2 tablespoons sriracha
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon smoked sweet paprika

For the baked avocado “fries”:

• 1 large egg
• 1 cup (60 grams) panko bread crumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked sweet paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fine sea salt, plus more as needed
• 1/4 cup (60 milliliters) extra-virgin olive oil
• 4 small (or 2 large) ripe, firm California Avocados

For the sriracha mayo:

1. Whisk all the ingredients together in a medium bowl and taste. If needed, season with salt or extra lemon juice. Note: This can be made 1 day ahead; store in an airtight container in the refrigerator until ready to use.

For the baked avocado “fries”:

1. Preheat the oven to 420°F. Line a baking sheet with parchment paper.
2. Place the egg in a medium mixing bowl and lightly whisk it until combined.
3. Place the panko, garlic powder, onion powder, paprika, cumin, coriander, and ½ teaspoon fine sea salt in a large mixing bowl. Dry whisk to thoroughly combine, then fold in the olive oil. The panko should absorb the olive oil and no longer be dry and white but turn translucent.
4. Work with one avocado at a time, to avoid browning of the cut fruit. Cut the avocados in half lengthwise, then remove and discard the seed and peel the skin. Cut the avocado into ½-inch-thick wedges and lay them out on the cutting board. Season lightly with salt.
5. Using a fork and a large spoon, dip the avocado wedges into the whisked egg, drain the excess egg, and add the avocado to the panko mixture. Toss to coat well, transfer with a fork, tapping gently to remove any excess crumbs, and place the breaded avocado wedges on the prepared baking sheet. Prepare all the avocado wedges similarly. Bake for 15 to 20 minutes, or until golden-brown and crisp, rotating halfway through cooking. Remove from the oven, transfer to a serving dish, and serve hot (or warm) with the sriracha mayo. Note: These are best eaten within an hour of cooking.

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Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/