Avocado Fries
This avocado fries recipe is a better-for-you version of classic fried avocado fries. These fries are coated in a zesty, seasoned panko breading mixture and then air-fried (or baked in the oven) until golden and crisp. You get all the flavor and texture of a crispy avocado fries without all the grease, and no one will ever guess they’re not deep-fried!
There is absolutely nothing in my mind that compares to a perfectly ripe avocado. Well, that was until I tried avocado fries. I’d be lying if I didn’t tell you that I was a wee bit skeptical. I don’t typically like to mess with avocados, as they’re so magnificently delicious on their own — but I realized that, when done right, avocado fries are just as extraordinary. Coating slices of a ripe avocado in egg followed by panko breadcrumbs delivers just the right amount of crunch. And a quick stint in the oven yields a golden-brown exterior, while maintaining the vibrant green color we all know and love.
Of course, these fries are delicious on their own. But to make them even better, I whipped up a creamy chipotle sauce to go with. Made from sour cream, canned chipotle in adobo sauce, fresh chives, and Cajun seasoning, it adds a touch of freshness and some acidity that’ll keep you going back for more. I truly can’t wait for you all to try this unexpectedly delicious twist on avocados.
Crispy and creamy. These fries have the ideal level of crunch, thanks to the breadcrumbs, while maintaining a creamy, smooth, almost butter-like texture on the inside.
You don’t even need a fryer. In this recipe, the oven does all the hard work. It cuts the overall cook time of the avocado fries and makes for the perfect crispy bite.
Prep avocados. Heat the oven to 425ºF. Meanwhile, halve, pit, and peel avocados. Cut each half lengthwise into 4 pieces (16 slices total). Whisk a large egg in a small bowl until foamy.
Prepare your breadcrumb mixture. Stir together panko breadcrumbs, granulated garlic, smoked paprika, kosher salt, black pepper, and cayenne pepper if using in a baking dish. Press down on the mixture to crush the panko into finer pieces.
Dredge avocado slices. Working with 1 slice at a time, dip in the egg to coat. Place in the breadcrumb mixture and toss, pressing down gently until coated on all sides. Place the breaded slices on a baking sheet, spacing them evenly apart.
Bake and serve. Bake, flipping the slices halfway through, until golden-brown. Let cool for 5 minutes. Meanwhile, make the sauce.
Panko breadcrumbs: This kind of breadcrumb is processed into larger crumbs while also having a drier, flakier consistency that creates the perfect crunch.
Egg: Used as a binder to help the breadcrumbs adhere to the avocado. It also creates a barrier between the two that ultimately enhances the texture of the fry.
Avocados: You’ll want to use ripe but firm avocados. When baked, they hold their shape better and deliver a soft, butter-like interior and a vibrantly green exterior.
The sauce can be made 24 hours ahead without the chives and refrigerated in an airtight container. Stir the chives in before serving.
Refrigerate avocado fries in an airtight container for up to 4 days. Recrisp in a 350ºF oven until warmed through, about 5 minutes.