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Sure, fried potato wedges are a good appetizer or side dish. But you know what's even better? Panko-battered avocado wedges that offer the perfect mix of creamy filling to crispy coating.

Source: Better Homes and Gardens

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Recipe Summary

hands-on:
35 mins
total:
50 mins
Servings:
6
Yield:
24 pieces plus 3/4 cup blue cheese dipping sauce
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a shallow dish combine flour and salt. In another shallow dish beat together eggs and water. Place panko in another shallow dish. Coat each avocado wedge in flour, then egg mixture, then panko. Place on a baking sheet lined with foil and lightly coated with nonstick cooking spray. Lightly coat tops of wedges with cooking spray. Bake at 450ºF 15 minutes or until golden.

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  • For blue cheese dressing: In a small bowl whisk together mayonnaise, blue cheese, 2 Tbsp. buttermilk, and cider vinegar. Serve wedges with dressing, buffalo sauce, and carrot and celery sticks.

Nutrition Facts

334 calories; fat 27g; cholesterol 43mg; saturated fat 5g; carbohydrates 19g; mono fat 10g; poly fat 10g; insoluble fiber 6g; sugars 3g; protein 6g; vitamin a 5404.7IU; vitamin c 8.9mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.9mg; vitamin b6 0.3mg; folate 87.2mcg; vitamin b12 0.2mcg; sodium 942mg; potassium 536mg; calcium 72mg; iron 1mg.
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