Sauteed Avocado

1. 1

   Combine whole-wheat flour and cumin on sheet of waxed paper.

2. 2

   Combine cornmeal and chili powder on second sheet of waxed paper.

3. 3

   Halve, peel, pit and slice avocados into 3/4 inch-thick slices.

4. 4

   Sprinkle slices with lime juice.

5. 5

   Dredge half the slices in flour mixture and half in cornmeal mixture.

6. 6

   Dip slices into beaten eggs, then in the breadcrumbs to coat.

7. 7

   Meanwhile, heat vegetable oil in large skillet over medium-high heat.

8. 8

   Working in batches, pan-fry coated slices in hot oil about 15 seconds on each side or until golden brown.

9. 9

   Transfer with slotted spoon to a large platter lined with paper towels to drain.

10. 10

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.