coconut oil for frying (you can use any high heat oil: virgin olive oil (not extra-virgin), grapeseed oil or canola oil)
1/4 cup gluten free flour- i chose millet flour for it’s sweet flavor, but you can use any type of flour
1 tsp kosher salt
About 1/4 tsp. kosher salt
2 large eggs, beaten to blend
1 1/4 cups gluten free bread crumbs
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Grated parmesan for serving (optional)
1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and bread crumbs in separate shallow plates.
3. Sprinkle the avocado slices with the remaining ½ tsp salt. Dip each slice in flour, shaking off excess. Dip in egg, then bread crumbs to coat. Set on 2 plates in a single layer.
4. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan. Serve warm or room temperature.
Recipe Adapted from the Circle B Kitchen
cilantro & lime dipping sauce
1 lime squeezed
1/2 cup ranch dressing
2 tablespoons fresh cilantro, finely chopped