Crispy Avocado Fingers with spicy lime crema

Crispy avocado fingers make a tasty appetizer or side dish when you’re craving something a little different. Creamy avocado is breaded and pan-fried to golden perfection, then served with creamy, spicy lime crema. It has all the flavors of your favorite guacamole.

I like to serve the avocado fingers with Grilled Tequila Lime Chicken, Green Chile Creamed Corn, Rosemary Garlic Grilled Vegetables, and Mexican Hot Chocolate Cookies for dessert.

HOW TO PICK A PERFECT AVOCADO

• An avocado is not ripe when the outer skin is a bright green and the fruit feels firm when gently squeezed. Store the avocado at room temperature for 4-5 days until ripe.
• Perfectly ripe avocados are dark in color and will be slightly soft, but not mushy, to the touch. They’re best eaten immediately or stored in the refrigerator for 1-2 days.
• An overripe avocado will feel very soft and mushy to the touch. You may notice indentations or hollowed-out sections on the outside skin. It may be dark yellow or brownish on the inside flesh. If it smells like pumpkin, then it has turned rancid. Throw it out and buy new ones.

THE BEST WAY TO CUT AND SEED AN AVOCADO

Did you know that according to FoodAndWine.Com, an average of 24 people a day go to the emergency room due to lacerations from cutting an avocado?

You don’t want to leave your party or dinner for an ER visit. Instead, learn how to safely cut your avocado in five easy steps.

1. Wash the outside of the avocado. Yes, even though you’re only consuming the inner flesh, you want clean outer skin so you don’t push bacteria into the flesh while cutting through the skin. It only takes about another 30 seconds and is well worth the effort.
2. Place the avocado on a cutting board. Use a sharp knife (not a paring knife or a steak knife) horizontally to slice the avocado while rotating the avocado on the cutting board until you are able to separate the avocado.
3. Remove the pit by sliding a spoon under the seed and popping it out. Don’t whack it with a knife. Too often, the knife slips and you end up whacking into your hand.
4. Rearrange both avocado halves, flat side down, on the cutting board, and use your knife to slice each half into quarters.
5. At this point, you can pick up the quarters and easily peel the skin off. Slice each quarter into slices.

INGREDIENTS FOR THIS RECIPE

• Avocados – 2 of them
• Sour cream
• Limes – for both the crema and the avocados
• Salt, cayenne pepper, chili powder, cumin
• Flour, cornflour, and plain bread crumbs
• Eggs
• Vegetable oil – you won’t need more than ½ cup since we’re pan-frying the avocado.

MORE APPETIZER AND SIDE DISH RECIPES TO TRY

• The Best Guacamole
• Benedictine Spread
• Fried Deviled Eggs
• Southern Fried Okra
• Loaded Smashed Potatoes
• Cheesy Baked Zucchini Fries
• Crispy Oven Baked Potato Wedges

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