Fried Avocado Recipe

Prepare avocados

Slice each avocado in half, remove the pit, and cut each half into 3–4 wedges depending on size (you should have about 12 wedges from 2 avocados). Pat the wedges dry with paper towels and squeeze a little lime juice over them to prevent browning.

Set up breading station

Place the flour in a shallow bowl and season with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika. In a second bowl, whisk the eggs with the milk until combined. In a third wide bowl, mix the panko, cornmeal (if using), remaining 1/2 tsp smoked paprika, garlic powder, and a light pinch of salt.

Bread the avocado

Working in batches, dredge each avocado wedge first in the seasoned flour, shaking off excess; then dip into the egg mixture, letting excess drip off; then press firmly into the panko mixture so crumbs adhere well. Place breaded wedges on a tray and chill in the fridge for 10 minutes to help the coating set.

Fry

Pour vegetable oil into a heavy skillet (cast iron preferred) to a depth of about 1/2 inch and heat over medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles immediately. Fry the wedges in batches (do not overcrowd) 1.5–2 minutes per side until golden brown and crisp. Use a slotted spatula to transfer to a paper-towel-lined plate. Immediately sprinkle with a light pinch of salt and a squeeze of lime.

Combine sour cream, mayonnaise, minced chipotle and 1 tsp adobo sauce, lime juice, honey (if using), and 1/4 tsp salt in a small bowl. Whisk until smooth and taste; adjust heat with more adobo sauce or salt as needed. Chill in refrigerator until ready to use. If a thinner consistency is desired, add 1–2 teaspoons of water or milk.

Dice tomatoes into small 1/4-inch pieces, finely mince the red onion, chop the cilantro, and finely mince the jalapeño (remove seeds for milder). Combine in a bowl with 1 tablespoon lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Stir and let sit 10 minutes at room temperature for flavors to meld.

Prep romaine

Wash and dry the romaine leaves. Chop or tear into bite-sized pieces or separate whole inner leaves for plating. Toss lightly with 1 tsp olive oil, 1/4 tsp kosher salt and 1/8 tsp black pepper.

Assemble the dish

Place a bed of dressed romaine on each plate. Arrange 3–4 fried avocado wedges on top. Spoon 2–3 tablespoons of pico de gallo over the avocado and drizzle 1–2 tablespoons of adobo crema across the plate. Garnish with an extra lime wedge and a sprinkle of chopped cilantro if desired. Serve immediately so avocado stays crisp.