Avocado Fries Recipe
Panko Breaded Sliced Avocados, Lightly Fried Until Crisp On The Outside & Soft On The Inside, And Served With Sriracha Aioli
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Ingredients
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Avocado Fries
Sriracha Aioli
Method
Avocado Fries
- 1
Prepare avocados
Halve each avocado and remove the pit. Gently peel each half and slice into 6–8 wedges (depending on size) so you get uniform thick slices about 1/2 inch wide. Place slices on a tray and sprinkle very lightly with 1/4 tsp of the salt to help firm them up while you prepare coatings.
- 2
Set up dredging station
In three shallow bowls or wide plates: place the flour in the first bowl. In the second bowl, whisk together the eggs and milk until smooth. In the third bowl combine panko, grated Parmesan, garlic powder, smoked paprika, remaining 3/4 tsp salt, and 1/2 tsp black pepper; mix well and break up any clumps.
- 3
Coat avocados
Working with one slice at a time, lightly dust each avocado wedge in flour, shaking off excess. Dip into the egg mixture, letting excess drip back into the bowl, then press firmly into the panko mixture to coat all sides. For a thicker crust, repeat the egg dip and panko step once more. Place coated wedges on a wire rack or baking sheet lined with parchment to rest for 5 minutes so the coating adheres.
- 4
Heat oil
Pour vegetable oil into a large skillet to a depth of about 1/3 inch (roughly 3/8" or about 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or until a small pinch of panko sizzles and browns within 8–10 seconds. Maintain temperature by adjusting heat; avoid smoking oil.
- 5
Fry avocado wedges
Fry in batches (do not overcrowd) 3–5 wedges at a time for about 1 to 1 1/2 minutes per side, turning gently with tongs or a slotted spatula, until golden brown and crisp. If you repeated the panko step, they may take slightly longer. Remove to a paper towel–lined plate or a wire rack set over a sheet pan to drain. Lightly season with a pinch of salt immediately after frying. Keep warm in a 200°F (95°C) oven if cooking in multiple batches.
- 6
Serve
Arrange avocado fries on a platter with lemon or lime wedges if desired. Serve immediately with Sriracha aioli for dipping.
Sriracha Aioli
- 7
Combine mayonnaise, Sriracha, lime juice, minced garlic, and honey (if using) in a small bowl. Whisk until smooth and taste; adjust heat with more Sriracha or balance with a touch more honey. Season with 1/8 tsp salt and a small pinch of black pepper. Refrigerate until ready to serve. Aioli can be made up to 24 hours ahead; stir before serving.