Crispy Baked Avocado Fries (Printer View)

Golden crunchy avocado fries with a creamy center, great as a snack or side.

# What you'll need:

→ Avocado

01 - 2 large ripe avocados, firm but not mushy

→ Breading

02 - 1/2 cup all-purpose flour
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 2 large eggs
08 - 1 tablespoon milk
09 - 1 1/2 cups panko breadcrumbs
10 - 1/2 cup grated Parmesan cheese (optional)

→ For Serving

11 - Lemon wedges
12 - Favorite dipping sauce (e.g., aioli, ranch, or spicy mayo)

# Method:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Slice each avocado in half, remove the pit, peel off the skin, and cut each half into 4 to 5 wedges approximately 1/2 inch thick.
03 - In a shallow bowl, combine the all-purpose flour, garlic powder, smoked paprika, salt, and black pepper.
04 - In a separate bowl, whisk together the eggs and milk until smooth.
05 - In a third bowl, mix together the panko breadcrumbs and grated Parmesan cheese, if using.
06 - Dredge each avocado wedge first in the seasoned flour, then dip into the egg wash, and finally coat thoroughly with the panko mixture.
07 - Place the coated avocado wedges in a single layer on the prepared baking sheet. Optionally, lightly brush or spray the tops with olive oil for enhanced crispness.
08 - Bake for 18 to 22 minutes, flipping halfway through, until the wedges are golden brown and crisp on all sides.
09 - Remove from the oven and let cool slightly. Serve immediately with lemon wedges and your preferred dipping sauce.

# Expert Advice:

01 -
  • Crispy on the outside, buttery smooth inside, like the best kind of contrast.
  • Takes less than half an hour and uses ingredients you probably already have.
  • Works as a snack, a side, or something to impress without the stress.
02 -
  • If your avocados are too soft, they'll turn to mush under the breading, so firmness is everything.
  • Don't skip the oil spray, it's the difference between pale and crispy.
  • Flip them gently halfway through or the coating might crack and fall off.
03 -
  • Press the panko onto each wedge with your fingertips so it really sticks and doesn't fall off halfway through baking.
  • If you want extra crunch, double coat them by dipping in egg and panko twice before baking.
  • Use a wire rack on top of the baking sheet if you have one, it lets air circulate and crisps the bottoms even more.
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