Avocado is in season! Go ahead, have at a half with a squeeze of lemon, sprinkle of salt and maybe a little chili powder, then let’s get down to business: deep-frying. Most vegetables fry up beautifully, but the unlikely avocado has an advantage. Like the potato, it gets hot, smooth and creamy on the inside and crisp on the outside (the breading makes a great grip). Unlike the potato, fried avocado is really awesome dipped in spicy homemade salsa and not so great with ketchup. Other condiment recommendations:

You’ll definitely need a deep-fryer for this recipe. But you’ve been wanting to break that thing out for ages, anyway. We made these avocado fries during our recent Test Kitchen at TRACE restaurant at the W Austin. With all due respect to FryDaddys, now we’re kind of obsessed with the thought of a commercial deep-fryer.