Avocado Fries

I could stop right here. Scoop out the buttery avocado with a spoon, smash it on toast, and add salt.

And that’s tempting and all, but maybe avocado would work as something a little more rebellious.

Maybe these avocado fries I’d heard about were worth putting those panko breadcrumbs to use. This was also a perfect opportunity to use that Tears of Joy “6th Street” tomatillo salsa I brought back from Austin.

The creaminess avocado is known for is a great contrast to a crust of golden panko. A squeeze of fresh lemon is a must. A light, slightly spicy (and green) salsa was just right with these. Avocado fries are fun, and definitely something I’d offer to friends.

Of all 100 recipes in Joy the Baker’s new cookbook, there’s no explanation for trying this one first except that I already had my heart set on finally trying to fry avocado when I found one while flipping through her book. Frying food in tall, screaming puddles of oil scares me, so I brought down her 1 quart of oil (!) to something that seemed more doable to me. It worked just fine. I also brought down the heat for you in the notes because at 375°F they fried instantly rather than in 30 seconds.

avocado fries

To keep the finished fries warm as you go, keep them in an oven set at 200°F.

makes about 20 fries, adapted from “The Joy the Baker Cookbook” by Joy Wilson

  • vegetable oil
  • 2 medium ripe Hass avocados
  • 2 large eggs
  • 1/3 cup flour (or cornstarch)
  • 1/4 teaspoon salt, plus more for sprinkling
  • pinch of cayenne pepper, plus more sprinkling
  • 1 cup panko bread crumbs
  • 1 lemon

Cut avocados in half lengthwise and peel off the skins. Slice the avocados into long slivers.

Heat up an inch or so of vegetable oil in a heavy-bottomed saucepan until a thermometer reads between 325°F and 350°F.

In a small bowl, beat together eggs. In another bowl, whisk together flour, salt, and cayenne pepper. In a separate bowl, place the panko bread crumbs. Set aside a plate to place all the avocado slices after they’re breaded and before they’re fried.

Dip an avocado slice in egg, lightly coat in flour, and then roll it around in the panko bread crumbs. Place on plate until ready for frying. Repeat with the rest of the avocado slices.

Use a pair of tongs to places 4 avocado slices at a time into the hot oil. Fry until golden brown, and then set aside on a plate lined with paper towels. The frying happens in a matter of seconds rather than minutes, stay close by. Repeat with the rest of the avocado slices.

Season fries with salt, a dash of cayenne pepper, and the juice of a fresh lemon. Serve immediately.




18 thoughts on “Avocado Fries

    • Awesome! What’s a surf taco, exactly?

      Also, I’m glad I’m not the only one afraid of frying. I always try to convince someone else to do that part. I’m not much fun when I’m freaking out in the face of lots of hot oil.

  1. Pingback: Corn and Avocado Salad « a little saffron would make this!

  2. Ileana: It looks there might be a typo in your instructions. Dipping the avocado in egg, then flour and finally panko will cause the panko to fall off. Coating each avocado slice in flour THEN dipping it in egg, and finally rolling it in panko will give you a nice panko coating. 🙂

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