Kardea bakes avocado slices coated with ranch seasoning and crunchy panko! Plus, she makes a creamy cilantro-lime sauce for dipping.
RECIPE COURTESY OF KARDEA BROWN
Total: 45 min
Active: 30 min
Yield: 6 to 8 servings
1/2 cup all-purpose flour
3 tablespoons (two 0.4-ounce packages) ranch dressing mix
2 large eggs
1 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
2 large ripe, firm avocados (about 8 ounces each)
Nonstick cooking spray, for the fries
One 8-ounce carton sour cream
1/4 cup mayonnaise
1/2 teaspoon garlic powder
1 teaspoon lime zest plus 1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Combine the flour and ranch mix in a shallow dish. Whisk the eggs in another shallow dish. Stir together the panko, 1 teaspoon salt and 1/2 teaspoon pepper in a third shallow dish.
Cut the avocados in half and remove the pits. Cut each half in half again and remove the peel. Cut the quarters into thirds. (Each avocado will have 12 slices.)
Working one at a time, dredge the avocado slices in the flour mixture, followed by the eggs and then the panko. Place on the prepared baking sheet. Coat the avocado slices with cooking spray and bake, turning halfway through and coating with more cooking spray, until golden brown, 16 to 18 minutes.
Meanwhile, stir together the sour cream, mayonnaise, garlic powder, lime zest, lime juice and cilantro in a small bowl. Season with salt and pepper. Serve the sauce with the avocado fries.