Often when we pick up avocados from the Avocado Lady, the avocados are firm-ripe, not soft ripened that can be eaten right away. These firm-ripe avocados are perfect for making avocado fries. If you have a left over baguette, leave it in the brown paper bag and let it harden. When hard enough, crumble the baguette, season the bread crumbs as you like with dry herbs and keep in a jar.

2 firm-ripe avocados
1/4 cup rice flour
2 eggs
1 tablespoon milk
1 cup homemade bread crumbs
1/2 lemon
Canola or peanut oil for frying
Sea salt
Freshly ground black pepper

Beat the eggs with 1 tablespoon milk. Prepare the rice flour, egg mixture and bread crumbs in 3 separate shallow dishes.

Half the avocado, twist open and remove the pit. Remove the avocado with a large spoon and slice each half into 3-4 wedges. Place avocado wedges on a plate and squeeze lemon juice over them. The lemon juice helps the avocado from turning color but we do this so that the salt & pepper will adhere. Sprinkle with sea salt & freshly ground black pepper on all sides.

Dip the avocado first in rice flour, shake off excess. Dip in egg mixture, then coat in bread crumbs. Place the coated avocado wedges in a single layer on a plate.

In a medium pot, heat canola or peanut oil on medium-high heat. Test the oil by dipping a single chopstick into the hot oil. When the chopstick sizzles with bubbles rising up to the oil surface, the oil is ready for deep frying. Fry the avocado 3-4 wedges at a time until deep golden brown, about 30-45 seconds. Transfer avocado to a paper towel-lined plate. Sprinkle with salt & pepper to taste.

Roasted Red Pepper Aioli:

1 roasted red pepper (jar type), chopped
6 tablespoons mayonnaise (we like Japanese brand Kewpie)
1/2 teaspoon Dean & Deluca dried fine herbs (or thyme, tarragon and parsley)
Pinch dried chervil
Squeeze of lemon
Sea salt
Freshly ground black pepper

In a small mixing bowl, mix together the mayonnaise, chopped roasted red pepper, dried herbs, squeeze of lemon and salt & pepper to taste. Refrigerate until ready to use.