I feel like I’m just now getting back into the swing of things here at That Oven Feelin’. Over the past few weeks, I’ve been attempting to plan our destination wedding. Instead of getting the chance to visit the venues in person, talking to florists, or getting hair and make-up trials done, I’m trying to make sure every detail is perfect via phone and e-mail. Since I’m an absolute perfectionist, it’s taking a while.
And I’m slowly losing my sanity.
Let me give you an example:
Last week, I had several telephone meetings scheduled with various vendors. The most important one was on Thursday morning, so I could pay for our Ceremony venue. I added it to my schedule in my color-coded wedding file and went about my week (yes, I’m that person).
Late Wednesday afternoon, I sent e-mails confirming our telephone meetings for Thursday. That night, Elliott says to me “Gosh, I’m so glad tomorrow’s Friday.”
I had missed all of my meetings. Somehow I lost a day. I didn’t just get one day confused, I was off all week. I wondered what our vendors were thinking when they opened my e-mail Thursday afternoon confirming our meeting for that morning.
After some embarrassing and apologetic e-mails, I am relieved that we finally have the major parts of our wedding booked and confirmed.
Well… I hope we do anyway.
I know that there will always be those last-minute surprises, but my color-coded binder and I are hoping to keep those to a minimum.
I made these avocado fries as a little pick-me-up and also as a reward for knowing what day of the week it was.
I love the crunchy exterior while the avocado remains smooth and soft. These fries lasted about a total of 3 minutes in my house. By the time I had snapped my last picture, most of the fries and dip had been devoured.
If you are like me and don’t particularly like to fry anything, these avocado fries can also be baked. Preheat the oven to 425 degrees Fahrenheit and place the avocado slices onto a Wire Baking Rack over a baking sheet. Bake until golden brown, about 15 to 20 minutes. If you don’t have a baking rack, you can flip the avocado slices over halfway through baking.
- 1 avocado
- ⅔ cup panko breadcrumbs
- 2 tbsp flour
- 1 egg, lightly beaten
- ¼ cup parmesan cheese, grated
- salt and black pepper, to taste
- canola oil
- ½ cup sour cream
- 1-2 tbsp Sriracha, or more to taste
- salt and ground black pepper, to taste
- Add the beaten egg to a shallow bowl and set aside. Then, add the flour to a second shallow bowl or plate and set aside. Pour the panko breadcrumbs, parmesan, salt, and pepper into a third bowl and set aside.
- Add enough canola oil to cover the bottom of a dutch oven or cast iron pan. Heat the oil over medium-high heat.
- Slice the avocado into wedges. Dredge each avocado slice in the flour, dip into the egg mixture, and then toss in the breadcrumb mixture.
- Add the breaded avocado slices to the hot oil in batches. Fry until each side is golden brown, then place on a paper towel to drain. Season with salt, if needed.
- Serve immediately with the sriracha dipping sauce.
- Stir the sour cream, Sriracha, salt, and black pepper together in a small bowl.
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