2 avocados, halved, seeded, peeled and sliced lengthwise
1/4 teaspoon salt, or more to taste
1/2 cup all-purpose flour
1 large egg, beaten
1 cup Panko bread crumbs
Chipotle Cream Sauce:
1 cup sour cream
1 tablespoon Olo’s chipotle paste
1 clove garlic, pressed
Pinch of salt
Instructions
To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic and salt; set aside.
Heat vegetable oil in a large pot over medium high heat.
Season avocados with salt, to taste.
Working one at a time, dredge avocado slices in the flour, dip into the egg, then dredge in the Panko crumbs, pressing to coat.
Working in batches, add the avocado slices to the hot oil, 5 or 6 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side.
