Soft on the inside, with a crispy coating, avocado fries are the perfect snack or quick appetizer. To be honest, it wasn’t until this past weekend that I had ever tried avocado fries or even heard of them. What is it? It’s basically a breaded and deep fried slice of avocado, served like a large, hand cut french fry or potato wedge.
Patty and I went out for a LONG overdue dinner and left the little one (5 month old Gloria) with my parents. We ordered a few delicious apps, but the fries were the CLEAR winner. Avocado fries are very simple—dredged in egg and breaded with breadcrumbs (at least that’s what I assumed), and served with dipping sauces. They taste like your typical soft avocado, but with a light tempura-style crust.
The fries were to die for, but the best part was the ginger soy sauce they were drizzled with. Soy sauce with a hint of ginger. I used ground ginger for this recipe but you could also infuse with freshly grated ginger. I’d recommend serving with a few different sauces. A simple garlic lime aioli (below) seems to really do the trick.
Most avocado fries recipes I’ve found are actually baked rather than deep fried. I usually bake most of my homemade fries as a healthier alternative, however I wanted to go all out for this one. Extra crispy, you know?Print
- 2 avocados, sliced into thin wedges and peels removed
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs (or panko crumbs)
- 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, 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 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, then coat in breadcrumbs. Set aside.
- Once oil is hot, fry 2-3 avocado fries at a time for roughly 15 seconds. Remove with a slotted spoon and set on a paper towel lined plate. 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.