Avocado Fries

From Circle B Kitchen, adapted from Sunset Magazine.

I know, this sounds like one of the strangest things ever, but it is so good!  The panko coating is nice and crunchy, while the avocado insides get all soft and creamy.

Canola oil for frying

1/4 cup flour
1 tsp. kosher salt, divided
2 large eggs, beaten
1 1/4 cups panko
2 firm-ripe medium or 3 small avocados, pitted, peeled, and sliced into 1/2" wedges
Grated parmesan for serving (optional)

Preheat oven to 200F.  In a medium saucepan, heat 1 1/2" oil until it registers 375F on a deep-fry thermometer.

Meanwhile, mix flour with 1/2 tsp. salt in a shallow bowl.  Put eggs and panko in separate shallow bowls.

Sprinkle avocado slices with the remaining 1/2 tsp. salt.  Dip each slice in flour, shaking off excess.  Dip in egg and then panko to coat.  Set on plates in a single layer.

Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds.  Transfer slices to a plate lined with paper towels.  Keep warm in oven while cooking remaining avocados.  Sprinkle with salt and a little grated parmesan.  Serve warm or at room temperature.

Notes:
- These do not make good leftovers, even if you crisp them up in the toaster oven.  They take on an unappealing, somewhat fishy flavor.  And I like fish.  So you want to make only the amount you plan on eating, and then toss the rest.
- Try mixing together ranch dressing and salsa for a yummy dipping sauce!