Two objects converged in my brain last week: the calendar and a bag of avocados.

I looked at the calendar and realized St. Patrick’s Day was close, and I looked at the avocados and realized they were all ripe at one time. Putting two and two together, I got: green.

That brings us to today’s suggestion for a holiday side dish, actually inspired by a Korean dish, hobak jun, slices of zucchini dipped in flour and egg, then lightly pan-fried.

But before we get there, I must tell you about a side trip I took while researching this recipe. Do this now: Google “avocado carving art” and just look at the pictures. It’s amazing what you can do with a steady hand, a sharp knife and obsessive tendencies. .

OK, everybody back? On to the recipe.

Avocados are delicious things in and of themselves, an ideal mix of fat and flavor that can be enjoyed completely unadorned. If you want, maybe add a little salt, a little lemon. We also mash them into guacamole, slice them onto toast, cube them into salads.

Fry a piece and avocado becomes creamy and soft, with a more subtle taste. Making breakfast? Just throw a slice into the skillet after frying your eggs and you’ll get a general idea of the potential.

Avocado can be breaded and deep-fried, and that’s really tasty, but I have a fear of frying — mainly the mess — so I went for this leaner option instead.

Jun is a Korean staple made with thin strips of beef or zucchini, served with a soy dipping sauce. The zucchini version is especially quick and easy, so that’s the technique put to work here.

Normally you’d use flour, but I chose cornstarch, as it turns out crispier, and has the advantage of being gluten-free, if that’s a concern.

Two dipping sauces follow, one the classic Korean version and the other a green sauce that plays off the fresh avocado taste and the spirit of St. Paddy’s.

AVOCADO JUN

By Betty Shimabukuro

• 1 medium avocado
• 1/4 cup cornstarch (or flour)
• 1 egg, beaten
• 2 tablespoons vegetable or olive oil

Cut avocado in half lengthwise. Remove pit and carefully peel off skin. Cut each half cross-wise into half-inch slices.

Place cornstarch and egg in separate dishes.

Heat oil in skillet over medium-high.

Dip avocado slices in cornstarch, coating both sides, then dip in egg. Carefully lay slices in skillet. Turn when lightly brown — this will take just a few seconds — then fry on other side. Remove to a rack.

Serve with dipping sauce. Serves 2.

DIPPING SAUCES

>> Korean: Combine 2 tablespoons soy sauce with 1 tablespoon rice vinegar and 1/4 teaspoon sesame oil. To spice it up add a pinch of chili pepper flakes, sesame seeds and/or minced green onion.

>> St. Paddy’s: Combine 1/4 cup mayonnaise, sour cream or plain yogurt with 2 tablespoons minced cilantro and a squeeze of lemon or lime juice.

Approximate nutritional information, per serving: 330 calories, 27 g total fat, 4 g saturated fat, 95 mg cholesterol, 50 mg sodium, 21 g carbohydrate, 5 g fiber, no sugar, 5 g protein

Write By Request, Honolulu Star-Advertiser, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or email requests to bshimabukuro@staradvertiser.com.