Avocado lovers, take notice! Ripe avocados are sliced, breaded with spiced up panko bread crumbs, and shallow pan-fried until crispy on the outside and creamy, dreamy on the inside. This is eyes-roll-back-in-your-head good. Crispy, Creamy Avocado Fries are simple to make with a huge payoff. Pair with the dip of your choice: salsa, ketchup, or Smoked Paprika and Chipotle Sauce.
My husband took one bite of these Crispy, Creamy Avocado Fries. His eyes rolled back into his head and he moaned à la Homer Simpson, “Where have you BEEN all my life?” It’s understandable, really. What we’re talking about here is the ULTIMATE in snack food. It’s fried (in a pan in shallow oil, please don’t panic!), it’s super crisp on the outside, and it’s wicked creamy on the inside and it’s MADE OF PRIMAL GUACAMOLE. Yes. I think of avocados-in-the-raw as primal guacamole.
When I asked my dearly beloved what he would say to people about these Crispy, Creamy Avocado Fries, he said, “Tell them they’re surprisingly delicious!” then he sighed deeply. This deep sigh was because he’s trying to restrict his calories for a couple of weeks and evidently fried Crispy, Creamy Avocado Fries don’t fit into those plans.
Sigh from me, too. Being a good wife, I won’t tempt the poor guy, but I have a hankering for them. That hankering is so strong, in fact, that I’m about to alter my 15-years-standing birthday meal request of my husband’s Extra Crispy Fried Chicken Fingers to include these. Hey, you only turn forty once. I intend to do this right. And by right, I mean dropping super far down into a food coma at the end of the night.
Now I’m gonna tell you straight, this is a messy dish to make. But I have tips -TIPS! Helpful things!- to share with you to minimize the clean-up afterward.
It’s really a simple recipe, though, so let’s get straight into the Cook’s Notes and break it down.
- It’s better to err on the side of just ripe avocados than overripe avocados for this recipe. They’ll hold up better to the breading process.
- On that note, see this post for the most convenient way to cut open an avocado.
- For optimal ease of cleaning, lay out newspapers on your counter before beginning. This will make getting any rogue breadcrumbs, bits of avocado, or drippy egg a breeze to clean.
- Set up your dipping station in the following order from left to right (if you’re right handed) and right to left (if you’re left handed): Bowl or cutting board of sliced avocado, your seasoned flour, your beaten egg, your panko crumbs, an empty plate to hold the breaded avocado slices.
- Understand you will get clumpy bits of stuff all over your hands. This is actually desirable. It protects your hands as you carefully lower the breaded avocado wedges into the oil.
- You’re not DEEP FRYING. You’re SHALLOW frying, but you should still exercise caution when lowering things into the oil and flipping them. That’s where all that gunk on your hands comes in, um, handy.
- Please don’t be shy with the salt after frying them. I’m aware you put salt in the flour, but people… Trust me.
- Likewise, squeeze that lime over your fried avocado. I’d advise you don’t do it FOR people but instead tell them to do so as they’re eating it. You don’t want to sog up that crust you just worked to attain.
- Mercifully, these are about as crispy at room temp as they are fresh from the fryer, making them an ideal offering at a party. This is another reason to serve the lime wedges on the side!
- Use two forks -one positioned over and one slid under each wedge- to flip the avocado in the oil. This keeps you from doing a flipperoo with a spatula and splattering yourself with hot oil. Everyone has forks! Use ‘em!
- 2 large, just ripe avocados, halved, pitted, and cut into wedges
- ½ cup all-purpose flour
- ½ teaspoon granulated garlic or garlic powder
- ½ teaspoon granulated onion or onion powder
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 2 large eggs, beaten, in a cake pan or pie plate
- 1½ cups panko bread crumbs in a cake pan or pie plate
- ¼-inch of peanut, vegetable, or canola oil in a high-sided frying pan
- chopped fresh cilantro for garnish
- salsa, ketchup, or Smoked Paprika and Chipotle Sauce
- Use a fork or whisk to combine the flour, garlic, onion, salt,and cayenne in a cake pan or pie plate.
- Place the frying pan with oil over medium heat. While it warms up, dredge each slice of avocado in the seasoned flour. Shake off excess flour carefully and then dip and roll in the beaten egg to coat. Lift and let the excess egg drip from the avocado. Roll the egged wedges in the panko crumbs then set on the spare plate to rest while repeating the process with the rest of the avocado wedges. Without cleaning your hands, lower the wedges -one by one- into the hot oil. They should bubble up immediately. Do not overcrowd the pan, remember the oil will rise as you lay in those avocado wedges!
- Fry for 2-3 minutes, or until the underside is golden brown, then use one fork on top and one fork slid underneath each wedge to carefully turn it over to fry the second side for an additional 1-2 minutes, or until golden brown. Use a fish turner or tongs to transfer the cooked wedges to a paper towel lined plate. Repeat until finished.
- Serve hot, warm, or room temperature with salsa, ketchup, or Smoked Paprika and Chipotle Sauce.