- 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.