Serves: 4 as a snack  | Time: 30 minutes


3 ripe avocados

1/2 c cornstarch 

1 tbsp salt

1/4 c buttermilk

1/4 c This Little Goat Went to Hong Kong Sauce

1/2 c mayonnaise

2 c *All Purpose Seasoned Panko Crumbs

1 c **Spicy Hong Kong Dipping Sauce

Preheat oven to 375 F.  Combine cornstarch and salt in shallow bowl.  Whisk together buttermilk, Hong Kong Sauce, and mayonnaise.  Pour breadcrumbs into a small cake pan.  Slice each avocado in half and remove the pit. Peel each half and slice into 8 slices.  Dredge each avocado slice in cornstarch, and then thoroughly cover with buttermilk mixture.  Transfer to crumbs and press crumbs in thick layer.  Lay out evenly on a cooling rack inside a rimmed baking sheet, coat with pan spray if desired.  Bake for 10-12 minutes, until crumbs are crisp and browned.  Serve immediately with Spicy Hong Dipping Sauce or other sauce of choice.  

*All Purpose Seasoned Panko Crumbs

Yield: 4 cups

Time: 30 minutes

Active Time: 5 minutes


3 cups Panko crumbs

2 tbsp butter, melted

1/4 c This Little Goat Went to Hong Kong Sauce

1/2 c Parmesan cheese

1/4 c This Little Goat Went to Wisconsin Spice Mix

Preheat oven to 350. Toss crumbs with butter and Hong Kong Sauce, spread on a sheet tray.  Bake for 10 minutes, stir and bake for another 5-10 minutes, until evenly golden brown.  Remove from oven and allow to cool fully.  Stir in Parmesan and Wisconsin Spice.  Store in an airtight container in fridge or freezer.  


**Spicy Hong Kong Dipping Sauce

Yield: 1 cup

Time: 15 minutes


1/2 c mayonnaise

1/2 c sour cream

2 tbsp This Little Goat Went to Hong Kong Sauce

2 tbsp sriracha

2 tbsp lemon juice

Salt to taste

Mix all ingredients together, let sit for 10 minutes for flavors to meld.  Adjust seasoning to taste before serving.  Can be kept in the refrigerator for 3 days.