Avocado Fries

Start by running your knife around the avocado to cut it in half. Separate one half from the other, then carefully whack the pit with your knife, give it a twist, and remove the pit. Discard the pit.

Run a small spoon between the skin and the avocado flesh, and get each half of the avocado flesh placed onto a cutting board.

Slice each half in half. Then slice those in half. If they are thicker and you have big slices, then try slicing them in half again, lengthwise. Think french fries, only with avocado.

Place the oil into a medium sized skillet, and let this come up to a medium heat, which should be just enough time to begin preparing the fries.

Now it’s time for the dredge.

Beat the eggs and a pinch of salt in a shallow bowl. Put the flour into a shallow bowl. Season the flour with the lemon pepper and mix that around.

Smash the Saltine crackers in a sealable plastic bag. Dump those onto a plate.

Take an avocado fry and toss it in the flour, then move that into the egg mixture, and then place it into the crumbled crackers. Give a little shake.

As you get each coated gently place the avocado fries into the hot oil, and cook for a couple of minutes on each side until they are golden brown. These will not take long. Once golden, remove them from the oil using a slotted spoon and place them onto a plate lined with paper towel. Season immediately with a pinch or two of salt.

Plate and serve with your favorite dipping sauce.

After my wife and I tried one (many) we both sat there quietly. I began talking about them, then she began talking about them, and we agreed … these things rock. You get this crispy exterior from an awesome Saltine cracker breading, then, believe it or not, the avocado holds its creamy texture. After we devoured the avocado, I began talking about ways of using them in Mexican dishes, beer snacks, and a multitude of other awesome ideas. Give these a shot. They will get you thinking, and actually wanting more. And heck, who can go wrong with a great avocado?