We decided to try this on a whim after the idea came to us on a bike ride. It worked out very well, as the breading gave the fries a nice crunch, and the avocado softened during cooking to give a pillowy interior texture. The flavour was pretty solid too! We didn’t serve these with any sauce (they really didn’t need it), but if you’re so inclined to dip in or top with a sauce, these would go very well with Sriracha, Sriracha Mayo, Chipotle Lime Aioli, or you could even double down and make some sort of sauce out of more avocado (like our Avocado Margarita Sauce)…all depends on the entree you’re using and what flavours would complement it well!
Time: 20 Minutes
- Avocado. You want to pick ones that are on the firmer side of the ripeness spectrum…if it’s mushy, it will not hold together during breading or cooking.
- Bread Crumbs
- Slice your avocado in half, and remove the pit.
- Cut each half in half again so you are left with 4 long quarters. Carefully, peel the skin.
- Cut each quarter in half once more so you have 8 wedges from each avocado.
- Prep your dipping station:
- In one bowl, crack and beat an egg.
- In another bowl, pour in some plain bread crumbs.
- Working two wedges at a time, place your avocado in your egg, and get it good and coated. Then, place them in your bread crumbs, and shake the bowl to completely bread. Set aside, and move on to your next set of wedges.
- When all of your avocado is breaded, heat some oil in a good frying pan (cast iron if you have it).
- When the oil’s hot, carefully place your avocado in, and fry for about 1.5-2 minutes.
- Rotate so all of the avocados are on their curved edge, and fry for another minute.
- Rotate once more so the other flat side is now down, and fry for another minute.
- Remove from the pan when all sides are crispy golden brown.
- Plate, devour, and enjoy!