Avocado Fries are a healthy alternative to everyone’s favorite fried potatoes. They’re crispy on the outside, creamy on the inside, and incredible with all your favorite dipping sauces!
Avocados are one of those foods that people either become obsessed with or relentlessly despise. As someone who’s pretty obsessed with avocados, I can’t understand the hatred, but I do understand avoiding them for frugality’s sake—they can be quite expensive! To satiate my ‘cado cravings, I frequently cruise the produce section, waiting for the avocados to go on sale.
When I do manage to get a haul of ripe avocados at a reasonable price, I feast on them. Avocado toast, guacamole, avocado and tomato salads, avocado sushi rolls, and even just plain avocado chunks mixed with a few drops of soy sauce. So delicious! But one of my favorite ways to use a plethora of these dense, green fruits (yes, they’re fruits) is to make fries out of them.
Avocado fries are crispy, nutritious, and an excellent substitute for potatoes when it comes to dipping them in sauces! Avocados do have their own flavor, but the flavor is fairly neutral, meaning that a little salt and pepper (and as many dips as you like!) can go a long way with these fries. They’re oven-fried with crunchy panko crumbs, are creamy and velvety on the inside, and remind me a little of the tempura vegetables you get at Japanese restaurants. The next time you come into a fortune of avocados, treat yourself to this recipe; you won’t regret it.
Are These Avocado Fries Healthy?
Yes, avocado fries are healthy. Avocados are filled with healthy monounsaturated fats, and they’re also rich in fiber and B vitamins. The recipe is high in calories per serving, however, so even though the calories are mostly healthy ones, you may want to enjoy this dish in moderation to maintain a healthy diet.
Overall, this recipe is suitable for vegetarians, and it’s dairy-free. You can make it gluten-free if you replace the flour and panko with gluten-free varieties. Vegans can enjoy this recipe by replacing the egg with a vegan egg substitute or aquafaba (the liquid from a can of chickpeas).
Picking And Storing Avocados
How good your avocado fries are will depend largely on the quality and condition of your avocados, so take your time at the store when you’re looking for the right ones. Busy produce sections be damned! Look for an avocado that is a consistent dark green, then give it a light squeeze. Keep the ones that are firm, but still have a bit of give to them, and avoid avocados that are overly soft and any with dents or lumps. And when you’re in the produce section, please don’t squeeze the avocados hard enough to dent them; that’s not necessary!
Ideally, you’ll find perfectly ripe avocados at the grocery store, but sometimes, they just aren’t ripe yet. If all the avocados are hard, grab a few, along with a banana. When you get home, place the hard avocados in a brown paper bag with the banana, and close the bag. Your avocado should be ripe enough to enjoy after 24-36 hours in the bag.
How Do I Store Leftovers?
Let the fries cool completely, and store them in an airtight container for up to 2 days in the fridge. To crisp them back up, use your air fryer or a toaster oven. You can try freezing them for longer storage. Lay out the baked fries on a baking sheet and flash-freeze them until they’re solid, then transfer them to a freezer bag. Freeze for up to 2 months. You can put them in the oven or air fryer to reheat without thawing them first.
Serving Suggestions
Serve your avocado fries with any dipping sauce you would use for regular potato fries. I love my avocado fries with Fry Sauce, Onion Ring Sauce, Spicy BBQ Sauce, or Garlic Mayo. You can always use the recipe’s suggestion of chipotle ranch, or use this fabulous Perfect Chipotle Sauce Recipe, to spice things up a little!
These fries make a lovely addition to an appetizer plate, along with Fried Zucchini and Salt-And-Pepper Chicken Wings.
Ingredients
- ¾ cup panko bread crumbs
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon sea salt
- ½ cup all-purpose flour
- 2 large eggs beaten
- 2 large avocados ripe, but firm
- Extra-virgin olive oil (for drizzling)
- Chipotle ranch or desired dipping sauce (optional)
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
- Combine panko bread crumbs, coriander, cumin, and sea salt in a medium-sized shallow dish. In separate bowls, place the flour and beaten eggs.
- Cut the avocados in half and remove the seeds and skins. Slice the avocados lengthwise into 8 wedges per avocado, and dredge each slice in flour, then egg, then the panko mixture.
- Arrange the coated avocado slices on the prepared baking sheet, drizzle with olive oil, and bake for 12 to 14 minutes, until they're golden and crispy.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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