Ingredients:
1 ripe avocado cut into about 1 inch wide strips
oil for cooking
Wet Batter
1/2 cup of flour ( you can use anything from chickpea flour, rice flour or spelt flour)
1 tsp of chili powder
1/4 tsp of ground cumin
1 tsp of onion powder
3/4 cup of water
Dry Batter
1- 1/2 cup of panic bread crumbs
1 tsp of chili powder
1/4 tsp of ground cumin
1 tsp of onion powder
pinch of sea salt
Preparation:
First mix together the ingredients for the wet batter in a shallow bowl and set aside. The mixture should resemble a watery pancake batter. You can add more water if necessary. Next mix the panic bread crumbs and seasonings into a separate shallow bowl or on a plate.
Place a medium size skillet over medium heat and add in the oil. You can use vegetable, coconut or even olive oil to make these since they only require a few minutes of cooking.
Now carefully take each slice of avocado and coat it int the wet batter then immediately roll it into the panic bread crumbs. Carefully place each piece of avocado into the pan and cook for about 2 minutes on each side or until crispy and golden brown. Then drain onto a paper towel. Immediately add an additional pinch of sea salt to taste.
I served my crunchy fried avocado over a taco salad bowl with romaine lettuce, zucchini, red bell peppers and pico de Gallo with a cashew cream drizzle.
