Soft on the inside, with a crispy coating, avocado fries are the perfect snack or quick appetizer. What is it? Avocado fries are breaded and deep-fried slices of avocado served like a large, hand-cut french fry or potato wedge.
My avocado fries are very simple—dredged in flour, egg, and breadcrumbs, and deep fried in oil. They taste like your typical soft avocado, but with an amazing tempura-style crust. But the best part of this recipe? A simple homemade ginger soy sauce served on the side. I’d recommend serving avocado fries with a few different sauces. A simple garlic-lime aioli (below) seems to really do the trick.
Tips for Making Avocado Fries
- Cut the avocado into wedges that resemble your typical potato wedges. You can probably get about 6 slices per avocado. Half and slice each avocado with the skin ON, and then carefully peel back the skin on each avocado slice to reveal the perfect wedge.
- Have two small bowls of the breadcrumbs/garlic powder mix at the ready. Once you get to the end of dredging your avocados, the egg tends to clump up the breadcrumbs mixture, making it sticky and difficult to work with.
- Look for avocados that are perfectly ripe. Not too hard but not too mushy. Maybe a pinch firmer than your ideal “guacamole-ready” avocados.
- Avocado fries will cook quickly so you only need to fry for about 20 seconds. Test the oil first by dropping in a small sliver of breaded avocado. If it rapidly bubbles and sizzles, your oil is ready to roll.
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Crispy Avocado Fries Recipe
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 2-4 1x
- Category: Appetizer
- Cuisine: American
Soft on the inside, with a crispy coating, avocado fries are the perfect deep-fried savory snack or appetizer.
- 2 avocados, sliced into thin wedges and peels removed
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs (or panko crumbs)
- pinch, garlic powder
- 3/4 cup flour
- canola/vegetable oil for frying
Ginger soy sauce
- 1/4 cup low sodium soy sauce
- 1 teaspoon ground (or fresh grated) ginger
Garlic lime aioli (fancy mayo)
- 1/3 cup mayo
- 1–2 garlic cloves, minced
- 1 tablespoon olive oil
- half a lime, juice squeezed
- 1/2 teaspoon of sriracha
- salt and pepper to taste
- Mix together aioli ingredients in a small serving bowl. Stir well. Add ginger and soy sauce to another small serving both and place both in fridge.
- Place flour, eggs, and breadcrumbs intro three separate bowls, and set aside. Note: you may want to start by adding 1/2 cup of breadcrumbs and add more as you need it. The breadcrumbs tend to clump together when breading. This will keep the coating more even.
- Slice avocados in half lengthwise, remove the seeds, and slice into 1/2 inch wedges lengthwise with the skin still on. Carefully peel the skin off each sliced wedge. This keeps your slices intact as you cut.
- Meanwhile, bring a medium saucepan with 1-2 inches of oil to medium-high heat.
- Dredge slices in flour, then egg, and then coat in breadcrumbs. Set aside.
- Once the oil is hot, fry 2-3 avocado slices at a time for roughly 15 seconds. Remove with a slotted spoon and set on a paper towel-lined plate to drain. Let cool for 5 minutes before serving with aioli and ginger soy sauce.
You want the avocados to be perfectly ripe, not hard but not too mushy. Maybe a pinch firmer than your ideal “guacamole-ready” avocados. These can alternatively be baked at 400°F for about 15-20 minutes or until golden. Have an air fryer? That should work too.
- Serving Size: About 10 fries
- Calories: 368
- Sugar: 2.2g
- Sodium: 236mg
- Fat: 7.7g
- Saturated Fat: 2.9g
- Carbohydrates: 45g
- Fiber: 7.7g
- Protein: 10.5g
- Cholesterol: 82mg
Keywords: avocado fries, fried avocado fries
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