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Start by running your knife around the avocado to cut it in half.
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Separate one half from the other, then carefully whack the pit with your knife, give it a twist, and remove the pit.
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Discard the pit.
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Run a small spoon between the skin and the avocado flesh, and get each half of the avocado flesh placed onto a cutting board.
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Slice each half in half.
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Then slice those in half.
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If they are thicker and you have big slices, then try slicing them in half again, lengthwise.
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Think french fries, only with avocado.
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Place the oil into a medium sized skillet, and let this come up to a medium heat, which should be just enough time to begin preparing the fries.
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Now its time for the dredge.
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Beat the eggs and a pinch of salt in a shallow bowl.
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Put the flour into a shallow bowl.
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Season the flour with the lemon pepper and mix that around.
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Smash the Saltine crackers in a sealable plastic bag.
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Dump those onto a plate.
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Take an avocado fry and toss it in the flour, then move that into the egg mixture, and then place it into the crumbled crackers.
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Give a little shake.
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As you get each coated gently place the avocado fries into the hot oil, and cook for a couple of minutes on each side until they are golden brown.
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These will not take long.
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Once golden, remove them from the oil using a slotted spoon and place them onto a plate lined with paper towel.
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Season immediately with a pinch or two of salt.
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Plate and serve with your favorite dipping sauce.
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After my wife and I tried one (many) we both sat there quietly.
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I began talking about them, then she began talking about them, and we agreed ... these things rock.
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You get this crispy exterior from an awesome Saltine cracker breading, then, believe it or not, the avocado holds its creamy texture.
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After we devoured the avocado, I began talking about ways of using them in Mexican dishes, beer snacks, and a multitude of other awesome ideas.
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Give these a shot.
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They will get you thinking, and actually wanting more.
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And heck, who can go wrong with a great avocado?
