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Crunchy Parmesan Avocado Fries

Crunchy outside; soft within. Need I say more?

To make: Slice ripe avocado; dip in flour, then beaten egg, then a mixture of Panko and Parmesan. Bake at 450F for 15-20 minutes, or until golden.

That is all.


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10 comments on “Crunchy Parmesan Avocado Fries

  1. Phil
    November 17, 2012 at 1:55 pm

    That sounds just too simple and delicious to me!

  2. Anita
    November 17, 2012 at 10:08 pm

    You are a f***-ing genius.

  3. Vivian
    November 18, 2012 at 5:33 pm

    Man, I would never have thought to attempt a crispy crunchy fry out of something so soft, delicate and “squishy”! I’m intrigued and impressed!

  4. Christian Rene Friborg
    November 18, 2012 at 9:32 pm

    I usually hate avocado if it doesn’t have ice and milk mixed in it, but I’ll give this a try. Looks delicious enough!

  5. Scarlet
    November 19, 2012 at 12:34 am

    Oooh, I just made these & they are fantastic!! You are a genius.

    We had a tray of avocadoes that needed finishing so I made a huge batch using 5 avos.

    I can’t stand waste so I googled what to do with avocado pits and found a great article if anyone’s interested:

    I’m off to make avocado seed shampoo now!

  6. Holly
    November 19, 2012 at 8:36 am

    OMG. Those look amazing!

  7. Jan @ Family Bites
    November 19, 2012 at 9:52 am

    I love this! I do something similar, but cut the avocado into cubes and use them as croutons in a salad.

  8. Lana
    November 21, 2012 at 7:08 am

    Ditto what Anita said. WOW.

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