So your new boyfriend has his license, huh? Does he avocado??
Soft on the inside, with a crispy coating, avocado fries are the perfect snack or quick appetizer for game day, Tuesday, any day. To be honest, it wasn’t until recently that I 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 avocado fries were the CLEAR winner.
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.
How to Make Avocado Fries
Avocado fries are very simple—dredged in flour, egg, breaded with breadcrumbs, and fried. They taste like your typical soft avocado, but with a light tempura-style crust.
You want to cut the avocado into wedges that resemble your typical potato wedges. You can probably get about 6 slices per avocado. Half and slice avocado with the skin ON, and then carefully peel back the skin on each avocado slice to reveal the perfect wedge.
- Dredge in flour
- Dip in egg
- Dredge in bread crumbs
- Fry in small batches until golden.
My most important tip would be to have two small bowls of your breadcrumbs/garlic powder mix. Once you get towards the end of dredging your avocados, the egg tends to clump up the breadcrumbs mixture, making it sticky and difficult to work with. It’s nice to start fresh halfway through.
Deep Fried Avocado
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?
Avocado fries will cook quickly so you only need to fry for about 20 seconds on medium-high heat. 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. Remove fries with a slotted spoon and let drain on a paper towel lined plate. Serve with my dipping sauces and enjoy.Print
- 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, 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.