Okay, confession time—if there’s an avocado in the house, I’m probably thinking about making fries out of it. I stumbled on this idea after a failed attempt at guac (don’t ask, it was a sad, watery mess) and I’ve never really looked back. There’s just something about the combo of creamy avocado and crispy coating that hits the spot. Plus, my sister nearly arm-wrestled me for the last one at our last family BBQ, which, let’s be honest, is the highest praise in my book. If you’re the sort who eats avocado with a spoon (guilty), these fries will probably make you irrationally happy.
Why I Always Come Back to These
I make this when I want to feel fancy but can't be bothered with complicated stuff. My family goes crazy for these because they're crunchy and comforting at the same time (even my cousin who claims to hate avocados hoovers them up, go figure). Once, I tried making a double batch, thinking I'd have leftovers for lunch—no such luck. They vanish fast. Oh, and when I’m having a “nothing in the fridge” kind of day, this is my go-to fake-out for feeling like I made something special. Even if sometimes, yeah, I curse the breadcrumbs getting everywhere.
What You'll Need (and What You Can Sub In)
- 2 ripe but firm avocados (If they’re too mushy, forget it. I sometimes use slightly underripe ones—still good!)
- ½ cup all-purpose flour (Gluten-free flour totally works. My friend swears by chickpea flour, actually.)
- 2 large eggs, beaten (Sometimes I only use one, if I’m running low. Sorry, eggs.)
- 1 cup panko breadcrumbs (Or regular breadcrumbs—my grandmother always insisted on homemade, but hey, store-bought is fine.)
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (Regular paprika if that’s what’s in your cupboard—it’s all good.)
- ¼ teaspoon salt (I’m not above using table salt when the fancy stuff runs out.)
- Cooking spray or a little olive oil
- Optional: Parmesan cheese (A handful, grated—just trust me)
Let's Make Avocado Fries (For Real)
- Preheat your oven to 425°F (about 220°C), or just crank it up if you’re impatient like me.
- Slice the avocados in half, remove the pit, and gently peel them. Cut each half into thick wedges (I usually get 4-5 per half, but honestly, it depends how wonky my cuts are).
- Set up your breading station: one plate with flour, one with beaten eggs, and another with panko mixed with garlic powder, paprika, salt, and that Parmesan if you’re feeling wild. (This is where I usually realize I forgot something. Just improvise.)
- Dip each avocado wedge first in flour, then in egg, then in the panko mix. Don’t worry if it looks a bit clumpy at this point—it sorts itself out in the oven.
- Arrange the fries on a baking sheet lined with parchment paper. I spritz them with a little oil here—makes ‘em extra crispy. If you don’t have spray, just drizzle and call it a day.
- Bake for 12-15 minutes, flipping halfway through, until golden and crisp. (I always sneak one at 13 minutes, just to, you know, check.)
Notes from My Kitchen Experiments
- If your avocados are super ripe, they might mush up a bit—still tasty, just messier. I actually like the odd gooey one.
- Once, I tried to shortcut with only flour and breadcrumbs—nah, they need the egg for proper crunchiness.
- Panko makes a difference; regular breadcrumbs are fine, but the crunch isn’t quite the same. Still, it’ll do in a pinch.
Things I’ve Tried (Some Worked, Some... Eh)
- Air fryer: Works like a charm, 400°F for 8-9 minutes. Actually, sometimes better than the oven.
- Spicy version: Added chili flakes once—made me sweat, but in a good way.
- Coconut coating: I thought coconut would be fun. It was okay, but not my thing. You might love it though!
What If I Don’t Have All the Gear?
I always say you need a good baking sheet, but I’ve used a pizza tray in a pinch (they were a bit uneven, but still tasty). If you’re without parchment, just oil the pan and cross your fingers.
How to Store These (If They Even Last That Long)
Pop leftovers (ha!) in an airtight container. They’ll keep in the fridge for a day or two, but honestly, in my house it’s never lasted more than a day. If you somehow have self-control, reheat them in the oven at 350°F for 5-7 minutes—never the microwave, unless you enjoy sad, soggy fries.
How I Like to Serve Them
We eat these straight up, but my personal favorite is dipping them in a quick sriracha mayo (just swirl together some mayo and sriracha—no measuring, just vibes). At gatherings, I put them on a big platter with a lemon wedge or two. Sometimes we get fancy and set out a ranch dip, but honestly, everyone just goes back to the sriracha one. Oh, and once, we had them alongside fish tacos—bit of a wild card, but it worked!
Lessons I Learned the Hard Way (So You Don’t Have To)
- Don’t rush the breading. I once tried to skip the flour step; the coating slid off like a wet raincoat. Not cute.
- Let the fries cool a couple minutes before eating. I burned my tongue on a molten avocado once. Never again.
- Actually, I find it works better if you use a fork for the egg dip—less mess on your fingers (unless you like to wear your food).
Real Questions I’ve Gotten (And My Real Answers)
- Can I make these vegan? Yep! Use plant-based milk with a bit of flour instead of egg. Not quite as crunchy, but still tasty.
- Will they stay crispy? For a while, sure. But after a night in the fridge? Not so much. You can re-crisp them in the oven, though.
- What dips go best? Honestly, anything creamy. Aioli, ranch (here’s a good homemade ranch recipe), or even just ketchup if you’re feeling basic.
- Can I freeze these? I don’t recommend it—the texture gets weird when you thaw. But you do you!
- Is this healthy? Well, it’s not deep-fried, so that’s something, right? If you’re after the healthy angle, you can try baking with less breading, or check out this recipe for a lighter spin. (But I stand by my version for flavor!)
- Are they good cold? I think they taste better the next day, actually, but the crunch isn’t the same. I still snack on them straight form the fridge sometimes. Don’t judge.
And, just as a sidenote, I’ve made avocado fries while half-watching a footie match—still turned out pretty great. So don’t stress. A little mess, a little improvisation, and you’ll end up with a plate of something irresistible. If you want to deep-dive on avocado tips, California Avocado’s guide is pretty handy too.
Ingredients
- 2 large ripe avocados
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or oil for baking
Instructions
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1Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
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2Cut the avocados in half, remove the pits, and slice each half into wedges.
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3Place the flour in a shallow bowl. In a second bowl, beat the eggs. In a third bowl, combine panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
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4Dredge each avocado slice in flour, dip into the beaten eggs, then coat with the seasoned panko mixture.
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5Arrange the coated avocado slices on the prepared baking sheet. Lightly spray the tops with cooking spray.
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6Bake for 12-15 minutes, turning 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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