Avocado Fries

If you’re trying to keep a new year’s resolution to eat healthier foods, this post is not for you. If you love your fatty food made even more sinful by frying it and then dipping it in mayo, keep reading.

I came up with the idea to make avocado fries after I saw someone post a picture of them on Pinterest. I very deliberately do not own a fryer, so it’s a rare occasion that I make fried foods. I knew I had to make an exception for these.

The most difficult part of making these was keeping the avocados from falling apart while breading them. You just have to be very careful while doing that part. No way around it. I did a standard flour/egg/panko breading method, and used canola oil to fry them. I served the fries with some truffled mayo, which I made by mixing some garlic and black truffle oil with mayonnaise. The mayo was delicious and actually went pretty well with the fries. But the flavor was so overpowering, all you tasted was the mayo. If I made these again, I’d definitely try them with some kind of cilantro lime sauce or something similar.

Avocado Fries

  • 2-3 barely ripe avocados (less chance of them breaking if they aren’t soft)
  • 1/2 cup flour
  • salt and pepper
  • 2 large eggs, beaten
  • 1 1/4 cups panko bread crumbs
  • Canola or vegetable oil for frying

Slice avocado into strips as desired. In shallow dish, mix flour, salt and pepper. Place beaten eggs in another dish and then panko crumbs in another dish next to that. Coat avocado slices with flour, dip in egg, then coat with panko. Place breaded slices on a plate as you work. Heat your oil in a large saucepan (or a fryer if you’re fancy). You can test the oil temperature by taking a pinch of flour and placing it on the oil. It will rapidly bubble and brown when it’s ready. Working in small batches, place avocado in the oil and fry 2-3 minutes, or until golden brown. Remove with a heat-safe slotted spoon and place on a plate lined with paper towels. Serve immediately.

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