Ingredients:

Avocados
¼ cup almonds
¼ cup sesame seeds
2 cups corn flakes
¼ cup granulated sugar
1½ tablespoons red chili flakes
1 tablespoon salt
2 cups flour
4 fresh eggs
1½ cups milk

Directions:
Put the almonds, sesame seeds, corn flakes, sugar, chili flakes and salt into a food processor with an “S” blade and pulse lightly until combined, making it coarse but not over processed. Place in a flat pan.  In similar sized pans/casseroles, place the flour in one and fill the other with egg wash (the eggs and milk whisked together).

Breading Steps:
Dredge the avocado in the flour until well dusted. Pat off the excess flour. Pass dusted avocado through the egg wash, wetting the entire avocado. Place the avocado in a hot and crunchy mixture then cover. Lightly press the mixture on the avocado with the palm of your hand.  Remove and shake off any excess. Set aside on a dry sheet pan or cookie sheet until the entire avocado is breaded.

Cooking:
In a large, heavy sauté pan, heat 3 inches of clarified butter, peanut oil or canola oil (something that has a fairly high smoking point). Heat to about 325 degrees or until parsley sizzles when tossed in the oil. Lay the avocado in the hot pan and sauté for about 3 minutes on each side. It will cook to a golden, crunchy brown if the pan is at the right temperature. You should turn the avocado only once. Place on a warm cookie sheet or pan in a warm oven until you have completed this process for all of the avocados.