2largejust ripe avocados, halved, pitted, and cut into wedges
1/2teaspoongranulated garlic or garlic powder
1/2teaspoongranulated onion or onion powder
2large eggsbeaten, in a cake pan or pie plate
1 1/2cupspanko bread crumbs in a cake pan or pie plate
1/4-inchof peanutvegetable, or canola oil in a high-sided frying pan
chopped fresh cilantro for garnish
salsaketchup, or Smoked Paprika and Chipotle Sauce
Use a fork or whisk to combine the flour, garlic, onion, salt,and cayenne in a cake pan or pie plate.
Place the frying pan with oil over medium heat. While it warms up, dredge each slice of avocado in the seasoned flour. Shake off excess flour carefully and then dip and roll in the beaten egg to coat. Lift and let the excess egg drip from the avocado. Roll the egged wedges in the panko crumbs then set on the spare plate to rest while repeating the process with the rest of the avocado wedges. Without cleaning your hands, lower the wedges -one by one- into the hot oil. They should bubble up immediately. Do not overcrowd the pan, remember the oil will rise as you lay in those avocado wedges!
Fry for 2-3 minutes, or until the underside is golden brown, then use one fork on top and one fork slid underneath each wedge to carefully turn it over to fry the second side for an additional 1-2 minutes, or until golden brown. Use a fish turner or tongs to transfer the cooked wedges to a paper towel lined plate. Repeat until finished.
Serve hot, warm, or room temperature with salsa, ketchup, or Smoked Paprika and Chipotle Sauce.