We thought we had explored every way to enjoy the buttery-rich yumminess of avocados. But then we swooned over a photo of the breaded avocado fries in chef Hans Röckenwagner‘s latest cookbook, Das Cookbook. Röckenwagner, known for applying German cooking techniques to Californian cuisine, features these delightful snacks on the menus at two of his Los Angeles–based cafés. Inspired by the photo, we created our own lighter version, and the results were even more delicious than we’d imagined: When you coat creamy avocado wedges with a crisp breadcrumb crust, that contrast of textures makes the avocado seem doubly silky-rich. Be sure to follow Röckenwagner’s advice for success and start with firm, ripe avocados; cooking won’t add flavor, so the avocado has to be perfect from the start.
2 tablespoons all-purpose flour
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup plain breadcrumbs
2 large egg whites
2 firm, ripe avocados
Cooking spray
1 lemon, cut into 6 wedges
Preparation
Serves 6 (serving size: 4 avocado wedges)
CALORIES 144; FAT 10.1g (sat 1.5g, mono 6.6g, poly 1.2g); PROTEIN 4g; CARB 12g; FIBER 5g;CHOL 0mg; IRON 1mg; SODIUM 153mg; CALC 13mg
This article originally appeared on CookingLight.com.
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