Avocado Fries Are Absolutely Amazing (Crunchy On the Outside, Soft and Creamy On the Inside)

Oh, dear. I never should have done this. This may be one of my biggest mistakes in this year. Can’t take it back now.

So we’re totally enjoying our grilled avocados, but my husband innocently asks “What else can you do with avocados?” And so my daughter tweets this recipe, and I’m laying all the blame on them. Of course, I had to go and make them, and now we are doomed.

Sigh…. Avocado fries are good. They’re very, very good. So don’t even go there unless you’re willing to deal with that. Crunchy on the outside, soft and creamy on the inside… I dusted them with a little parmesan cheese, which was so unnecessary. But wow. We’re not so much down with frying stuff around here, but now I must have avocado fries. Must. Have. Them.

At a buck fifty a pop (at least around here), avocados can easily run up quite a tab on the grocery bill. Oh, who cares. We’ll do without napkins and wax paper or something. Avocado fries are here to stay.

Avocado Fries Recipe

So, consider yourself warned. I tried to tell you….

Avocado Fries Recipe

Recipe Adapted from Sunset Magazine


  • Canola oil for frying
  • 1/4 cup flour
  • 1 tsp kosher salt
  • 2 large eggs, beaten to blend
  • 1 1/4 cups panko (Japanese bread crumbs)
  • 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-inch. wedges
  • Grated parmesan for serving (optional)


  1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
  2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.
  3. Sprinkle the avocado slices with the remaining ½ tsp salt. Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
  4. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in the oven while cooking the remaining avocados. Sprinkle with salt and a little grated parmesan.

Share This

You May Also Like

About the Author: Julia Azedae

Food is my passion, and I'm grateful every day that I get to share that passion with others through my blog. I hope to continue exploring the world of food and sharing my experiences with my readers for many years to come.

Leave a Reply

Your email address will not be published. Required fields are marked *