Alright, so let me tell you about the first time I made these Air Fryer Everything Bagel Avocado Fries. I was honestly just trying to use up some sad-looking avocados that were about to go off, but the result? Pure snack magic. My kitchen smelled like a cross between a bagel shop and one of those hip vegan cafés, which, oddly, is a smell I now associate with happiness (and maybe a little chaos). If you’ve ever tried to bread something slippery, you know what I mean—avocado is basically the Houdini of the produce section. But stick with me; these fries are well worth a little mess under your fingernails!
Why You'll Love This (Or At Least, Why I Do)
I make this when I want something fancy-ish but really, I can't be bothered to do actual baking or deep-frying. My family goes absolutely wild for these—especially my sister, who claims she doesn't like avocado (she's in denial, trust me). They're crunchy, they're creamy, they're weirdly satisfying with a cold beer or a fizzy lemonade (and no, I'm not above dunking them in ranch when no one's looking). Sometimes they get a little messy in the air fryer, but hey, I've learned to just call it 'rustic.' Plus, if you screw up the breading, they'll still taste good—even if they're a bit... abstract.
What You’ll Need (And a Couple Things You Can Swap)
- 2 ripe (but not mushy!) avocados. Actually, when I’m feeling reckless, I use 3 and just eat the leftovers as is.
- ½ cup all-purpose flour—or use chickpea flour if you’re on a gluten-free kick. My cousin swears by almond flour, but honestly, any kind works.
- 2 large eggs (beaten). I’ve used flax eggs when cooking for vegan friends, but it gets a bit sticky.
- 1 cup panko breadcrumbs. Regular breadcrumbs are fine; my grandma always insisted on making her own, but store-bought saves me washing an extra pan.
- 2–3 tablespoons everything bagel seasoning. Sometimes I just shake the container until it looks ‘right’—precision is overrated.
- Olive oil spray. You can use any spray oil, or just dab a little on with your fingers if you forget (like I do half the time).
How To Make It (Don't Panic If It Gets Messy!)
- Slice your avocados in half, remove the pit (the trick is not to slice your hand—been there), and then cut each half into thick-ish wedges. Too thin and they'll go mushy, too thick and they wobble in the fryer. Somewhere inbetween is perfect.
- Set up your breading station: one bowl for flour, one for beaten eggs, and one with panko mixed with the everything bagel seasoning. (This is when I realize I've forgotten a bowl, every single time.)
- Dip each avocado wedge in flour first, then dunk it in the egg, then coat liberally in the panko–bagel mix. Don't stress if you lose a bit of avocado in the process—it’s all part of the fun (and snack-while-you-cook opportunity).
- Arrange them on a plate or tray. I usually sneak a taste here, but try to resist so you don’t end up short!
- Lightly spritz with oil spray. This step is key for crunch, but not essential if you forget—I've skipped it once and they were still edible, just a bit sad looking.
- Pop them in the air fryer basket, single layer if you can manage (crowding is tempting but not your friend here). 200°C (about 400°F) for 7–9 minutes, flipping halfway. They're done when golden and a bit crispy at the edges. If yours look a bit patchy, don’t worry—they still taste great.
Some Notes from My Kitchen Fails
- If your avocado is too ripe, it’ll just kind of melt. Tastes amazing, looks...questionable. I learned this when I tried to salvage one last summer.
- Panko really does make these crispier than regular breadcrumbs, but if all you’ve got is the regular kind, just go for it. Life’s too short.
- Everything bagel seasoning: I buy the one from Trader Joe’s, but honestly, DIY works fine too.
Variations I’ve Tried (And One I Don’t Recommend)
- Swap out panko for crushed cornflakes for a different crunch—pretty good, though a bit sweeter than I expected.
- Sometimes I add a pinch of smoked paprika to the breading. Adds a cozy, smoky kick.
- I once tried breading with coconut flakes. Don’t do it. Just… don’t. Unless you love disappointment and picking coconut off your air fryer tray for days.
Equipment (And What To Do If You Don’t Have It)
- Air fryer (obviously). But you could bake these at 220°C/425°F for 12–15 min if you don’t have one. The texture’s a bit different, but still delish.
- Mixing bowls (I usually end up with random cereal bowls; use whatever’s clean, honestly).
- Knife and spoon for avocado—if you’re fancy, there’s special avocado tools, but I just use a regular spoon and my questionable knife skills.
Storing These (If They Last That Long)
They’re best right out of the air fryer, but you can keep leftovers in an airtight container in the fridge for a day or two. I've never made it to day three, honestly. If you want to re-crisp them, just pop them back in the air fryer for a couple minutes. Cold ones are good too, if you’re into that kind of thing.
How I Like To Serve Them (And a Family Ritual)
Dunked in sriracha mayo or, if I’m feeling wholesome, a garlicky yogurt dip. My little brother makes a game out of seeing who can eat the hottest fry (weird, but it’s now tradition). Sometimes we just eat them straight off the tray because who needs plates?
Pro Tips (AKA: Learn From My Mistakes)
- Don’t rush the breading. I once tried to do everything at once—big mistake. Take your time, otherwise everything just slides off and you’ll have naked avocado fries (which, okay, still taste good, but aren’t nearly as photogenic).
- Try to keep your air fryer basket in a single layer. If you pile them up, they go soggy. I sometimes ignore this, but then instantly regret it. Lesson learned (maybe).
- And if you’re thinking about skipping the oil spray: don’t. It really does make a difference.
FAQ (Stuff People Actually Ask Me)
- Can I make these vegan? Yep! Substitute flax eggs for the egg and use vegan breadcrumbs (just don’t expect them to hold together quite as well—mine sometimes fall apart, but are still tasty).
- What’s the best everything bagel seasoning? Honestly, any store brand works, but I usually grab Trader Joe’s or make my own when I run out.
- Can I freeze these? I probably wouldn’t. The texture gets weird. Although, on second thought, if you freeze them before air frying, that might work—I haven’t tried it yet, maybe next time!
- Can I use unripe avocados? You can, but they’re a bit firmer, so the fries will be less creamy—kind of like a potato wedge’s odd cousin.
- Do I have to peel the avocados? I always do, but I know someone who doesn’t. It’s a personal call—just be warned, the skin gets tough.
And there you have it—Air Fryer Everything Bagel Avocado Fries, with all my quirks and kitchen mishaps included. Let me know if you try any weird variations, or if you come up with a dip that beats sriracha mayo (doubtful, but I’m open-minded). Happy snacking!
Ingredients
- 2 large ripe avocados
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 3 tablespoons everything bagel seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Olive oil spray
Instructions
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1Slice the avocados in half, remove the pits, and carefully peel. Cut each half into thick wedges.
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2Set up a breading station: Place flour in one bowl, beaten eggs in a second bowl, and mix panko breadcrumbs with everything bagel seasoning, garlic powder, and black pepper in a third bowl.
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3Dredge each avocado wedge in flour, dip into the beaten eggs, then coat thoroughly with the seasoned panko mixture.
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4Preheat the air fryer to 400°F (200°C). Arrange the coated avocado fries in a single layer in the air fryer basket. Lightly spray with olive oil.
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5Air fry for 8-10 minutes, flipping halfway through, until golden and crispy. Serve immediately with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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