Photo by Farideh Sadeghin
Serves 4
Prep time: 10 minutes
Total time: 35 minutes
INGREDIENTS
3 large eggs
1 cup|55 grams panko breadcrumbs
2 limes, plus wedges to serve
3 ripe avocados
⅓ cup|80 grams sour cream
2 tablespoons minced fresh cilantro
½ jalapeño, stemmed, seeded, and roughly chopped
½ serrano, stemmed and roughly chopped
kosher salt and freshly ground black pepper, to taste
vegetable oil, for frying (alternatively, use an air fryer)
DIRECTIONS
- Place the eggs and panko in two separate, shallow dishes. Zest one lime into the panko.
- Halve one of the avocados, peel it, and throw it into a food processor with the sour cream, cilantro, and chilies. Zest in the second lime and squeeze in 3 tablespoons of juice. Purée until smooth and season with salt and pepper. Set aside until ready to serve.
- Halve, pit, and peel the remaining avocados and quarter lengthwise. Season all over with salt and, working in batches, toss in the eggs and then coat in the panko.
- If using an air fryer, cook in 2 batches at 400°F for 5 minutes each. If deep-frying, heat 1-inch oil in a saucepan until a deep-fry thermometer reads 350°F. Working in batches, fry the avocados until golden all over, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and season with salt. Serve with the dipping sauce and lime wedges.
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