Instructions

• Slice each avocado in half lengthwise and remove the pit. Scoop the avocado flesh from the skins and cut each half into wedges. Set the wedges aside on a plate.
• In a shallow dish, add 1 cup flour.
• In a second shallow dish, crack and beat 3 eggs until blended.
• In a third shallow dish, combine 1 cup panko, 1 Tablespoon Italian Seasoning, 1 teaspoon garlic powder, and 1 teaspoon salt; stir to mix.
• Working one wedge at a time, dredge an avocado wedge in the flour, shaking off any excess, then dip it in the beaten eggs, letting excess egg drip off, and finally press it into the panko mixture to coat all sides. Place coated wedges on a clean plate; repeat until all wedges are coated.
• Pour about 1 inch of oil for frying into a deep skillet and heat the oil to 350°F (use a thermometer). Adjust the heat as needed to maintain 350°F.
• Fry the coated avocado wedges in batches (about 4–6 wedges per batch, depending on skillet size) for about 2 minutes, turning as needed, until golden brown. Do not overcrowd the pan.
• Using a slotted spoon or tongs, transfer fried wedges to a paper towel–lined plate to drain. Repeat with remaining wedges and keep the oil at 350°F between batches.
• Serve the fried avocado wedges hot with your favorite dipping sauce.