Crispy Avocado Fries Recipe

In a medium bowl whisk together mayonnaise, sour cream and buttermilk until smooth and slightly thin. Add garlic powder, onion powder, dried dill, lemon juice, chopped chives and parsley. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust—add more buttermilk for a thinner consistency. Chill while you prepare the fries (30 minutes recommended) to let flavors meld.

Prepare avocados: cut each avocado in half, remove the pit, and peel. Slice each half into 6–8 even wedges (about 18–24 wedges total from 3 avocados). Pat wedges dry with paper towel—moisture will prevent the coating from adhering.

Set up a breading station: in one shallow bowl combine the flour with 1 tsp kosher salt and 1/2 tsp black pepper. In a second bowl whisk the eggs with 2 tablespoons milk until homogenous. In a third shallow bowl combine panko breadcrumbs, grated Parmesan, 2 tsp Tajin, and the remaining 1 tsp kosher salt; mix well.

Bread the avocado wedges using this order: dredge each wedge lightly in flour (shake off excess), dip into the egg mixture, then press into the panko mixture making sure each wedge is well coated. For an extra-crispy coating press gently to help the panko adhere. Place breaded wedges on a wire rack set over a rimmed baking sheet; let rest 10 minutes to set the coating.

Heat 1 cup vegetable oil in a heavy skillet over medium–medium-high heat to reach about 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–40 seconds. Work in batches (do not overcrowd) and fry 3–4 wedges at a time for 1.5–2 minutes per side, or until golden brown and crisp. Use a slotted spatula to turn wedges gently.

Transfer fried avocado fries to a paper towel–lined plate or wire rack to drain. While still hot, sprinkle lightly with an extra 1/2 tsp Tajin (optional) for additional tang and color.

Serve immediately with chilled ranch dipping sauce. For best texture, eat within 10 minutes of frying so the coating remains crisp.