Who would have thought to add crunchy panko on avocado and then fry it! Wow! Avocado fries are my weakness! Years ago I prepared this recipe to share with a site I was working for and always meant to add it to my blog! Seven years later, here I am, lol! What’s the first dish that comes to mind when you think of avocados? Guacamole? That’s delicious too!
Think Outside The Box!
When it comes to recipes, I am all for traditional dishes, but it’s fun to get creative and mix it up a little. I truly believe that’s how new recipes are developed. And sometimes it by accident. We all know avocados make for a delicious guacamole, right? In the past, I have used avocado in creamy cooked salsas, sauce, in soups, enchilada sauce, as a dessert filling, cheesecake and in ice cream!
In all honesty, I personal try to limit fried foods in my daily menu.
Not going to lie. I love, love, love tacos dorados, fresh made totopos(chips) and beer battered fried shrimp and fish for tacos, but I do try and limit those dishes. As a busy food blogger, yes I will create all sorts of dishes because that’s what I do. Plus I am curious to prepare dishes I have never tried. The fried avocado fries came out a while back and there weren’t many restaurants that offered it as an appetizer. For a few years, I was trying to take all my favorite fried foods and adapt them for baking. Nowadays we have the air fryer! It works great for most dishes. Crispy results with minimal oil used.
Sometimes it’s hit or miss when it comes to avocados.
I’ve lost count on the many times I sliced open an avocado only to see that it was all bruised or brown inside! Not once did I ever return them to the market. I should have! Avocados were a luxury food for a few years on the east coast. Expensive! These days, I have been lucky to find a Mexican market that carries a bag of mini avocados that are 95% always perfect! Buying them ripe? Nope. I purchase them green and let them ripen for a few days on the kitchen counter then refrigerate them.
For this recipe, you need the ripe but firm avocado!
Panko is my first choice for extra crunch, but you can also use crushed corn flakes or seasoned breadcrumbs.
What’s the best oil for high temperature cooking?
In my pantry you will find a big bottle of avocado oil, extra virgin olive oil, natural rendered pork lard and vegetable oil. I use the avocado oil for everyday cooking. The olive oil I save for pasta dishes or sauces that are not Mexican, lol! Natural rendered pork lard is especially delicious for refried beans, tamales and some of the corn masa antojitos( cravings), like sopes, tlacoyos, picaditas and gorditas. Vegetable oil is only used when I need to fry a large quantity of totopos(chips) or taquitos dorados.
I reserve the ranch dipping sauce for the restaurants!
I only remember purchasing ranch dressing once in my life, lol! Some friends were coming over for dinner and their kids loved ranch dressing. I am more of a tomatillo avocado salsa or salsa de mesa girl when it comes to dipping my avocado fries. Don’t get me wrong, I do enjoy ranch dressing, but only when I enjoy wings or fried calamari, cheese sticks, ha, ha, ha! Those darn fried foods!
Avocado Fries
Ingredients
Ingredients
- 1 large avocado or 2 small
- 3/4 cup flour
- 2 eggs
- 1 cup panko bread crumbs
- 2 tablespoons hot sauce
- Salt and pepper
- 1 c Avocado or olive oil
Instructions
- Start by setting up your breading station for the avocado slices. In one bowl, combine the 2 eggs and 2 tablespoons of hot sauce,whisk to combine.In another bowl combine flour with 1 teaspoon of salt and 1/2 teaspoon of pepper. The third bowl will hold your panko bread crumbs.
- Heat 1 cup of oil to slightly above medium heat. While the oil is heating, slice the avocado into 6 to 8 wedges, carefully remove the skins and set onto plate.
- When oil is hot enough (about 5 to 6 minutes), with your one hand, dredge avocado slices in the flour, then into egg,then into panko bread crumbs. Carefully drop into the oil. They brown pretty quickly, so do not walk away from them.Turn to brown the other side and transfer to a plate lined with paper towels. Season with a little salt, as they come out of the oil. Cool slightly.
- Serve with your favorite salsa or hot sauce.
Notes
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Can you please try making this with chayote? Fried chayote wedges would be great. They would probably have to be sliced and parboiled before coating and frying.
Funny that you ask that. I have a chayote post on site already, except I baked them. Frying is tasty too! https://pinaenlacocina.com/crispy-chayote-wedges-with-avocado-salsa/
Thanks. I added your baked wedges to our International Chayote Recipe site: https://www.mirliton.org/international-mirliton-chayote-recipes/. I also have an out-of-print cook book of traditional rural chayote recipes that I can email as a pdf to you if you want.