AVAcado Fingers


So in one of the forums that i am a part of, we keep doing exercises to get better in photography, in understanding lighting etc. So the latest exercise was to select a art work and replicate that in our way with photography. 

So here is the outcome of my attempt. A oil on canvas by Sharon Schock.

The colours were so vibrant, attractive. And i had avacados anyways, so decided to make these baked fingers that i had been wanting to make for a long time. 


2 nos – Avacados 

1 cup – All purpose flour

1 cup – Milk

1 cup – Bread crumbs 

2 tbsp – Italian seasoning ( i use the dominos seasoning, that i have in stock)

1 tbsp – Chilly flakes

1 tsp – Salt



Preheat the oven to 180°C.

Mix breadcrumbs, seasoning, chilly flakes and place them in a plate. Keep flour in a plate and milk in a bowl. Keep them ready on the platform.

Now that the avacado is cut, peel it off, and cut them into thick fingers.

Put the fingers in the flour and coat them well. Freeze for 15 minutes.  

Dip them in the milk and drop them into the breadcrumb plate. Coat them well with the crumbs.

Once they are coated well, place them on the  greased grill. Just apply some oil before placing the fingers on them so they dont stick while baking.


Bake them in the oven for 15 to 20 minutes or till they are crisp and brown. 

Put them on a platter, sprinkle some salt, chilly flakes, chopped parsley and serve with your favourite dipping sauce.


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