Avocado Fries
Okay, so you might be thinking, “Avocado… as fries? Is Sarah losing her mind?” And you know what? That was my exact thought the first time I heard about these too! My friend Jen was raving about them years ago, and I was totally skeptical. Like, avocado is soft and creamy, how does that even *fry*? But she insisted, basically dragged me to her kitchen, and made a batch. And guys? My world changed forever. These little golden nuggets are *so* good. They’re crispy on the outside, warm and velvety on the inside, and they just disappear faster than you can say “Holy guacamole!” I swear, they’re like the unicorn of snacks – shouldn’t work, but totally magical.
Why I Always Make These
Honestly? Because they make people happy. Seriously! I bring these to potlucks and they are *always* the first thing gone. My kids (and the adults, let’s be real) devour them. I also make this when I’m craving something kinda unhealthy but also want to pretend I’m eating a vegetable (avocado counts, right?!). They feel indulgent but they’re, well, they’re *avocado*. It’s a win-win in my book. Plus, they’re surprisingly easy to whip up once you get the hang of it, which is a bonus on a busy weeknight.
Gather ‘Round, Here’s What You Need
This isn’t rocket science, thankfully. Most of this stuff you probably have hanging around. You’ll need:
- 2 ripe but still firm avocados (emphasis on *firm* here – mushy ones turn into a sad mess!)
- 1/2 cup all purpose flour (gluten free works fine too, if that’s your jam)
- 2 large eggs, lightly beaten
- 1 cup panko breadcrumbs (these are key for crispiness! I always use panko, regular breadcrumbs are just… not the same, trust me.)
- 1/4 cup grated Parmesan cheese (optional, but adds a nice salty kick. I sometimes skip it if I don’t have any open)
- 1 teaspoon smoked paprika (regular paprika is okay, but smoked is a game changer)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (adjust this for how much heat you like!)
- Salt and freshly ground black pepper to taste
- Oil for frying or baking (like avocado oil, vegetable oil, or just nonstick spray for baking)
Oh, and don’t forget your favorite dipping sauce! Ranch, sriracha mayo, or just plain ketchup all work great. I’m a big fan of a creamy cilantro dip with these, there are tons of recipes online you can try!
Let’s Get Cooking! (The How-To)
Okay, deep breaths. This is easy. First thing’s first, get your workspace ready. You’re gonna need three shallow dishes or bowls for your dredging station. Like an assembly line, y’know?
- Slice those avocados! You wanna cut them into wedges, kind of like potato wedges. Or thicker fry shapes. Whatever floats your boat. Try to keep them roughly the same size so they cook evenly. This is the stage where you *really* appreciate using firm avocados. Gently separate the slices.
- Set up your dredging stations. In the first dish, put the flour. Second dish, whisk those eggs. Third dish, mix together the panko, Parmesan (if using), smoked paprika, garlic powder, cayenne, salt, and pepper. Give it a good stir to make sure everything’s combined.
- Now for the fun part! Take an avocado slice, coat it in flour (shake off the excess!), then dip it in the egg, letting any extra drip off, and finally dredge it *really* well in the panko mixture. Press the panko on gently to make sure it sticks. You want these puppies fully coated for maximum crispiness. Lay the coated slices out on a plate or baking sheet as you go.
- Cooking time! You have options here:
Frying (my preferred method, if I’m being honest): Heat about an inch of oil in a skillet over medium high heat. You’ll know it’s ready when you drop a tiny pinch of breadcrumbs in and they sizzle nicely. Carefully add the avocado fries in batches – don’t overcrowd the pan! Fry for 2-3 minutes per side, until they’re golden brown and crispy. Use a slotted spoon to transfer them to a paper towel lined plate to drain.
Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly mist it with cooking spray (or drizzle a little oil). Arrange the coated avocado fries in a single layer. Bake for 15-20 minutes, flipping them halfway through, until they’re golden and crispy. They might not be *quite* as crispy as fried, but they’re still darn good and a little less messy! Actually, I find they work better for baking if you spray the tops of the fries with a little extra oil too before putting them in the oven. - Serve ’em hot! Like, right out of the pan/oven hot. That’s when they’re at their absolute best.
Stuff I’ve Learned (Notes)
- Seriously, the firmness of the avocado matters *so* much. Too soft and they’ll just fall apart during the coating process or turn to mush when cooking. You want one that yields just slightly when you press it gently.
- Make sure your oil is hot enough if you’re frying. If it’s not, they’ll soak up the oil and be greasy instead of crispy. But don’t get it *too* hot or the breading will burn before the inside warms up. It’s a delicate balance, but you’ll get the hang of it.
- Don’t crowd the pan/baking sheet! Give those fries some space so they can get crispy instead of steaming.
Trying New Things (Variations)
I’ve played around with these a bit. I sometimes add a pinch of chili powder or smoked paprika to the flour stage too form an extra layer of flavor. You could definitely swap out the Parmesan for nutritional yeast if you want to make them vegan (just use a flax egg or other egg substitute for dredging). I even tried adding some everything bagel seasoning to the panko once, which was surprisingly tasty!
What didn’t work so well? Trying to air fry them without *really* coating them in oil. They just came out dry and not nearly crispy enough. Learn form my mistake, folks. You gotta use some oil or spray in the air fryer!
Tools You’ll Need
Three shallow bowls for dredging, a knife, a cutting board. If frying, a skillet and a slotted spoon. If baking, a baking sheet and parchment paper. An air fryer works too, but see my note above about oil! Honestly, you can use pretty much any bowls you have handy, doesn’t need to be fancy.
Keeping ‘Em Fresh (Or Not!)
Okay, so ideally you eat these the second they’re done. That’s when the crispy meets the creamy perfectly. They *can* be reheated in the oven or air fryer to crisp them back up, but they’re never quite as good as fresh. And honestly? In my house, they don’t last long enough to worry about storage anyway! They just… disappear. Poof!
How I Like to Serve ‘Em Up
Dipping sauce is non-negotiable. Period. My personal favorite is sriracha mayo or just some good old fashioned ranch dressing. Sometimes I’ll serve them as a side dish with burgers (totally upgrades burger night!) or just as a snack when friends come over. They also make a pretty killer appetizer for game day.
Heads Up! (A Few Pro Tips)
I once tried rushing the dredging step, not shaking off enough flour or letting excess egg drip off, and the panko didn’t stick properly. Big mistake. Take your time with the coating – it’s what makes them glorious. Also, resist the urge to flip them too early when frying! Let them get properly golden on the first side.
FAQs: Things People Ask Me
Q: Can I use frozen avocado?
A: Oh geez, no. Absolutely not! Frozen avocado is only really good for smoothies or guacamole where the texture doesn’t matter as much. It’s way too soft for this. Fresh and *firm* is the way to go!
Q: Are these actually healthy?
A: Well, they’re definitely healthier than potato fries, I’d say? Avocado is full of good fats and stuff. The frying or baking part adds calories, obviously. It’s a snack, you know? Enjoy it!
Q: Can I make the coating ahead of time?
A: You could probably mix the dry ingredients for the panko part ahead, but I wouldn’t cut or coat the avocado until you’re ready to cook them. Avocado browns quickly, and you want that perfect crispy texture, which you only get cooking them fresh.
Q: My breading keeps falling off, help!
A: Ah, this probably means your avocado wasn’t firm enough, or you didn’t shake off the excess flour/egg properly before moving to the next step. Make sure each layer is pretty thin before coating with the next, especially the egg. And press that panko on well!
Q: What’s panko anyway?
A: It’s a type of Japanese breadcrumb! It’s lighter and flakier than regular breadcrumbs and makes things super crispy. You can usually find it in the international aisle or with the regular breadcrumbs at the grocery store. It’s worth seeking out!
Ingredients
- 2 ripe but firm avocados
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Vegetable oil, for frying (or cooking spray for baking)
Instructions
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1Preheat oven to 400°F (200°C) for baking, or heat oil in a deep fryer or large pot to 375°F (190°C) for frying.
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2Cut avocados in half, remove the pit, peel, and slice each half into 6-8 wedges (fry shape).
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3Set up a breading station: Place flour in a shallow dish, beaten eggs in a second dish, and combine panko, salt, pepper, and garlic powder in a third dish.
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4Dredge each avocado wedge first in flour, shaking off excess, then dip in egg, letting excess drip off, and finally coat thoroughly in the panko mixture.
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5For frying: Carefully add a few breaded avocado fries to the hot oil, being careful not to overcrowd. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
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6For baking: Place breaded avocado fries in a single layer on a baking sheet lined with parchment paper or sprayed with cooking spray. Bake for 10-12 minutes, flipping halfway through, until golden brown and crispy.
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7Serve immediately with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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