Serves 2
35 min
Crispy and Flavorful Avocado Fries
Recipe GLPR51cae9d843b882
Golden-fried avocado wedges coated with seasoned panko breadcrumbs and a hint of Tajín spice. Crispy on the outside and creamy within, these avocado fries make a delicious appetizer or snack. Serve with chipotle mayo, ranch, or your favorite dipping sauce.
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Ingredients
1 cup panko breadcrumbs
1 tablespoon plus 1 teaspoon Tajín seasoning (optional)
1 teaspoon Diamond Crystal kosher salt
1/2 teaspoon garlic powder
2 tablespoons extra-virgin olive oil
1 large egg, lightly beaten
3 medium ripe but firm Hass avocados
Chipotle mayonnaise, ranch dressing, or hot sauce for serving (optional)
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
In a shallow bowl, combine the panko breadcrumbs, Tajín seasoning (if using), kosher salt, and garlic powder. Mix thoroughly until well combined.
Pour the lightly beaten egg into another shallow bowl.
Slice each avocado in half lengthwise, remove the pit, and scoop the flesh out onto a cutting board. Cut each avocado half into 4 to 5 wedge-shaped pieces, leaving them as whole pieces.
Working with one avocado wedge at a time, dip it into the beaten egg, coating all sides evenly.
Immediately place the egg-coated wedge into the seasoned panko mixture, pressing gently to ensure the breadcrumbs adhere on all sides. Transfer the coated wedge to the prepared baking sheet.
Repeat the dipping and coating process with all remaining avocado wedges, arranging them in a single layer on the baking sheet.
Drizzle the olive oil evenly over all the coated avocado fries, turning each one gently to lightly coat on both sides.
Bake for 10 to 12 minutes until the panko coating turns golden brown and crispy.
Remove from the oven and allow the avocado fries to cool for 1 to 2 minutes before serving. Transfer to a serving platter and serve immediately with chipotle mayonnaise, ranch dressing, hot sauce, or your preferred condiment.
