Sautéed avocado

 

     Serve these crunchy avocado slices as an appetizer with salsa, or with fish and tartar sauce. Half are coated with whole-wheat flour and the other half with cornmeal.

Makes 16 slices

• 3 tablespoons whole-wheat flour
• ½ teaspoon ground cumin
• 3 tablespoons yellow cornmeal
• ½ teaspoon chili powder
• 2 large firm, ripe avocados
• Juice from 2 limes
• 4 eggs, beaten
• Two-third cup dry bread crumbs
• Two-third cup vegetable oil

1. Combine whole-wheat flour and cumin on sheet of waxed paper ; combine cornmeal and chili powder on second sheet of waxed paper.
2. Halve, peel, pit and slice avocados into ¾-inch-thick slices ; sprinkle slices with lime juice.
3. Dredge half the slices in flour mixture and half in cornmeal mixture ; dip slices into beaten eggs, then in the bread crumbs to coat.
4. Meanwhile, heat vegetable oil in large skillet over medium-high heat.
5. Working in batches, pan-fry coated slices in hot oil about 15 seconds on each side or until golden brown ; transfer with slotted spoon to a large platter lined with paper toweling.
6. Serve warm.

BON APPÉTIT