Avocado Fries – Bonus Recipe

So you heard about the avocado ice cream I made, right?  And how awesome it was?  That wasn’t all I cooked up with avocados.  I also created some yummy avocado fries and a chipotle lime mayo to go with it that were great, too.  And yes, I did, of course, make my favorite guacamole.

But yeah.  Fries.  Hey, I make them from sweet potatoes, so why not avocados, right?  Trust me, I’m right about this.  And I don’t do well with frying things, so I definitely went the route of baking them.  As a side, they’re quite filling, so you don’t need to use much avocado – I made three avocados’ worth of fries and ate some, fed them to three people, fed them to my husband, fed them to Little Miss, ate a few more, my husband and Little Miss had more later, and finally they were gone.  As delicious as they were, these are something you can only eat so much of before you’re full.

Avocado Fries ready to eat

Avocado Fries

Ingredients:
1 avocado
1/2 c flour
1 egg
1 c panko bread crumbs
1 T seasoning – I used fajita seasoning to give it a little kick and yum!
1/2 t salt
2 t butter, melted

Directions:
Preheat your oven to 425.  Prepare your baking pan by putting a sil pat or parchment paper over a baking sheet (to minimize cleaning later – if you aren’t as lazy as I am, skip this) and a cooling rack atop the baking sheet, which is where your fries will rest when they bake.  By allowing the heat to circulate everywhere and not trapping moisture below the fries, you don’t have to turn them midway through baking.  Smart, right?

Go ahead and set up your assembly line before you start on the avocados.  You’ll want three flat bottomed but with a decent height containers to  hold your steps.  In the first one, place the flour and salt and stir to combine.  In the second goes the egg.  You’ll want to whisk this until it’s just barely frothy but definitely well incorporated.  The third will contain your Panko, seasoning, and the melted butter.  Mix together the bread crumbs and seasoning first, then pour in the butter.  I find it easiest to mix this with my hands, sort of pushing the Panko together, almost like I’m gently kneading it, until it’s fully distributed.

Assembly line ready to go

Split your avocado in half as you normally would and remove the pit.  Scoop the whole half out and set it flat side down on a cutting board.  Slice them into about 1/4 inch wide slices, lengthwise.  I like my fries a little thinner, but adjust to your personal preference, and cut them a little wider if you prefer.  I made fifteen or so fries from my one fairly large avocado.

Now comes the fun!  Dredge the avocado in flour until it’s coated but not thick with flour on all sides.

Dredge the fries in flour

Using one hand (I always like to keep one hand “clean” while cooking), carefully dip the avocado slice into the egg wash and coat it without losing all your flour.  Using that same hand, move the slice to the Panko mixture and turn it to coat it in Panko.  You may want to press lightly to ensure you have enough Panko adhering to the avocado slice, the place the prepped fry onto the cooling rack over your baking sheet.  Repeat with the remaining fries.

Avocado fries on baking sheet

Place in the 425 degree oven for 20 or so minutes, until the Panko has started to turn a beautiful golden brown.  Serve immediately, either alone (as Little Miss liked them) or with a dipping sauce (which the rest of us preferred).

Avocado fries ready to eat

I made a chipotle lime mayo that was perfect to accompany this, I thought.  It was easy – I simply combined about a third of a cup of mayonaise, 2 T of chipotle sauce, and the juice of most of a lime.  Start with a little less of the chipotle and lime and stir it together, tasting until it’s exactly how you want it.  And yes, I’ve since discovered this is a great topping for a burger, too!

So what are you making with avocados in preparation for Cinco de Mayo?

Avocado Fries

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Avocado Fries

Ingredients

  • 1 avocado
  • 1/2 c flour
  • 1 egg
  • 1 c panko bread crumbs
  • 1 T seasoning - I used fajita seasoning to give it a little kick and yum!
  • 1/2 t salt
  • 2 t butter, melted

Instructions

  1. Preheat your oven to 425. Prepare your baking pan by putting a sil pat or parchment paper over a baking sheet (to minimize cleaning later - if you aren't as lazy as I am, skip this) and a cooling rack atop the baking sheet, which is where your fries will rest when they bake. By allowing the heat to circulate everywhere and not trapping moisture below the fries, you don't have to turn them midway through baking. Smart, right?
  2. Go ahead and set up your assembly line before you start on the avocados. You'll want three flat bottomed but with a decent height containers to hold your steps. In the first one, place the flour and salt and stir to combine. In the second goes the egg. You'll want to whisk this until it's just barely frothy but definitely well incorporated. The third will contain your Panko, seasoning, and the melted butter. Mix together the bread crumbs and seasoning first, then pour in the butter. I find it easiest to mix this with my hands, sort of pushing the Panko together, almost like I'm gently kneading it, until it's fully distributed.
  3. Split your avocado in half as you normally would and remove the pit. Scoop the whole half out and set it flat side down on a cutting board. Slice them into about 1/4 inch wide slices, lengthwise. I like my fries a little thinner, but adjust to your personal preference, and cut them a little wider if you prefer. I made fifteen or so fries from my one fairly large avocado.
  4. Now comes the fun! Dredge the avocado in flour until it's coated but not thick with flour on all sides.
  5. Using one hand (I always like to keep one hand "clean" while cooking), carefully dip the avocado slice into the egg wash and coat it without losing all your flour.
  6. Using that same hand, move the slice to the Panko mixture and turn it to coat it in Panko. You may want to press lightly to ensure you have enough Panko adhering to the avocado slice, the place the prepped fry onto the cooling rack over your baking sheet.
  7. Repeat with the remaining fries.
  8. Place in the 425 degree oven for 20 or so minutes, until the Panko has started to turn a beautiful golden brown. Serve immediately, either alone or with a dipping sauce.

Notes

I made a chipotle lime mayo that was perfect to accompany this, I thought. It was easy - I simply combined about a third of a cup of mayonaise, 2 T of chipotle sauce, and the juice of most of a lime. Start with a little less of the chipotle and lime and stir it together, tasting until it's exactly how you want it. And yes, I've since discovered this is a great topping for a burger, too!

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Comments

  1. The fries were not my favorite way to eat the avocado but they weren’t bad. The mayo definitely helped me!

    • Hey, but as someone completely new to avocados, I’m impressed at what you came up with and ate. And yes, the mayo definitely picked them up a notch!

  2. I saw the title of this post in my reader and had to open it to see what it was all about! I love avocados and would have never thought to coat them & bake them like fries! I am totally pinning these and making them.

    • I know! It’s amazing what you can make “fries” from, and these were so fun and yummy. I’ll definitely be making them again.

  3. Hi,
    These look absolutely fantastic and yummy and crunchy and kinda healthy. I love using Panko crumbs and avocado, so will have to make these soon.
    Estelle

  4. Seen this on pinterest and it made me curious. Will have to try this weekend!

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