Avocado Fries Recipe

In a medium bowl combine 1/2 cup mayonnaise and 1/2 cup sour cream. Whisk until smooth.

Add 2 tablespoons buttermilk to thin the mixture slightly so it’s spoonable but not watery. Adjust later if needed.

Stir in 1 tablespoon finely minced chipotle in adobo and 1 teaspoon adobo sauce. Taste and add more for heat/smoke if desired.

Add 1 tablespoon finely chopped fresh cilantro, 1 teaspoon fresh lime juice, 1/2 teaspoon garlic powder, 1/2 teaspoon dried dill, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Mix until combined.

Refrigerate dip for at least 20 minutes to let flavors meld. Adjust consistency with an extra teaspoon of buttermilk or adobo/spice to taste before serving.

Prepare avocados

Cut each avocado in half lengthwise and remove the pit. Using a spoon, carefully scoop each half out of its skin in one piece. Place halves on a cutting board and slice each half into 6–8 even wedges (for 3 avocados you should end up with ~36 wedges). Keep wedges chilled if not breading immediately.

Set up breading station

Place 1 cup all-purpose flour in a shallow bowl and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper. In a second shallow bowl whisk together 2 large eggs and 2 tablespoons milk until uniform. In a third shallow bowl combine 2 cups panko breadcrumbs, 1 tablespoon finely grated Parmesan, 1 teaspoon smoked paprika, and 1/2 teaspoon ground cumin; stir to combine.

Bread the avocado wedges

Working in batches to avoid overcrowding, dredge each avocado wedge first in the seasoned flour (shake off excess), then dip into the egg wash, letting excess drip off, then press into the panko mixture to coat thoroughly. For an extra-crispy crust double-coat: after the first panko layer return wedges briefly to the egg wash and then into panko again. Transfer breaded wedges to a baking sheet lined with parchment and chill 10 minutes to help coating adhere.

Heat oil

Pour about 1 cup neutral oil into a 10–12 inch heavy skillet (or heat in a shallow fryer) to create a 1/4–1/2 inch depth of oil. Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles immediately when dropped in. If you don’t have a thermometer, heat until shimmering but not smoking.

Fry the avocado fries

Carefully add breaded avocado wedges in a single layer to the hot oil, frying in batches of 6–8 to avoid crowding. Fry 1.5–2 minutes per side until golden brown and crisp. Use a slotted spatula to turn gently so wedges don’t break. Remove to a paper towel–lined plate to drain. Sprinkle with remaining 1/2 teaspoon kosher salt while still hot.

Serve

Serve warm with the chilled chipotle ranch dip and lime wedges on the side for squeezing. Best eaten immediately for maximum crispness.