2 large ripe avocados
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko breadcrumbs
kosher salt for sprinkling
oil for deep-frying
Slice avocadoes in half, twist halves apart and remove pit.
Cut each half into three wedges and peel off outer skin.
Dredge each wedge in flour, then soak in egg (leave it in for a few seconds to allow the egg to stick to the flour), roll in breadcrumbs and place on a tray or platter.
Preheat fryer to 350F.
Fry avocado wedges in batches, making sure not to overcrowd the fryer. Remove after 5 minutes, or when they’re golden-brown and crisp-looking.
Drain on several layers of paper towels, sprinkle with salt and serve with your favorite dipping sauce.