2019-06-01_VegNews

Panko-Crusted

Avocado Fries

Baked Onion

Rings

Beer-Battered

Fried Pickles

48 VegNews SUMMER 2019

batter to coat evenly and carefully drop into

hot oil in batches of 8, making sure chips

don’t clump together.

3. Fry for 3 minutes, until golden brown.
   Using a slotted spoon, transfer to a paper
   towel-lined plate to absorb oil. Repeat
   until all pickles are fried, and serve hot.

Panko-Crusted

Avocado Fries

Serves 4

1 / 2 cup panko breadcrumbs

1 teaspoon garlic powder

1 / 2 teaspoon paprika

1 / 2 teaspoon dried parsley

1 / 2 teaspoon dried dill

1 / 4 teaspoon salt

1 / 4 teaspoon black pepper

1 / 4 teaspoon chili powder

1 / 4 teaspoon dried oregano

4 ripe but firm avocados

1. Preheat oven to 350 degrees and line
   a baking sheet with parchment paper. In
   a small bowl, whisk breadcrumbs, garlic
   powder, paprika, parsley, dill, salt, pepper,
   chili powder, and oregano.


2. Carefully cut each avocado into eight
   wedges. Coat each in breadcrumbs and
   arrange in a single layer on baking sheet.


3. Bake for 20 minutes, flipping halfway
   through. Serve hot.

Tempura-Fried Sesame

Green Beans

Serves 2

2 cups vegetable oil, for frying

11 / 4 cups all-purpose flour

1 tablespoon black sesame seeds

1 / 4 teaspoon baking powder

1 / 4 teaspoon baking soda

1 cup cold club soda

1 tablespoon toasted sesame oil

1 / 2 pound fresh green beans,

ends trimmed

1. In a medium saucepan, warm oil to
   350 degrees. In a medium bowl, whisk
   flour, sesame seeds, baking powder, and
   baking soda. Add club soda and sesame
   oil. Mix until just combined, being careful
   not to overmix.