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    Home » Snack Recipes

    Crispy Avocado Fries

    BY: Ben Rayl PUBLISHED: 1 Mar, '13 UPDATED: 11 May, '21 9 Comments

    RecipePrintComments

    This avocado fries recipe is crispy on the outside and flavorful and creamy on the inside. These fries will change the way you think of this amazing fruit.  These delicious fries are perfect with a sandwich, served on the side of something hearty, or a great appetizer with a creamy dip.

    Light and crispy avocado fries.
    Light and crispy avocado fries.

    Crispy Avocado Fries

    This avocado fries recipe is crispy on the outside and flavorful and creamy on the inside. These fries will change the way you think of this amazing fruit.
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    Course: Appetizer, Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8 Servings
    Calories: 170kcal
    Author: Ben Rayl

    Ingredients
     

    • 3 avocados - slightly firm
    • sea salt - sprinkle
    • ⅓ cup all-purpose flour
    • 2 eggs
    • 2 tablespoon water
    • ½ cup panko bread crumbs
    • salt and pepper - to taste
    • oil - 1" for frying

    Instructions

    • Cut the avocados in half, then carefully remove the seed and cut through the flesh, separating into 4 sections per half (be careful when cutting that you don't cut through the skin).
    • Use a soup spoon to scoop out the wedges from the skin, put on a plate and sprinkle generously with sea salt.
    • Put the flour on a shallow plate, then coat each slice well with flour and remove to a clean plate.
    • Beat the eggs well with the water and put in a shallow plate/bowl.
    • Put the bread crumbs in the same kind of bowl and season well with salt and pepper, then mix well.
    • Dip the floured slices into the egg wash, then roll quickly in the bread crumbs, being careful to not let them clump too much, then remove to a plate until all are coated. (add more breadcrumbs as necessary)
    • Pour about 1" of oil into a large frying pan, and heat over medium heat.
    • When the oil is hot and sizzles if you drop a breadcrumb in it, then add as many slices of avocado as can fit without touching, and let cook for about 45 seconds before turning carefully with a fork and cook for an additional 30 - 45 seconds, until crispy and brown.
    • Remove from oil and allow to drain on paper towels.
    • Keep warm in a warm oven if you want.

    Nutrition

    Calories: 170kcal | Carbohydrates: 13g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 49mg | Potassium: 394mg | Fiber: 5g | Sugar: 1g | Vitamin A: 169IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg

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      Recipe Rating




    1. Greggory

      June 27, 2013 at 5:32 am

      Yum yum!! Just made them-they are delish.. substituted Tony Chachere's Creole seasoning with pepper& Panko... still seasoned avocado with sea salt... made a Chipotle mayo to dip them in...thanks Ben Rayl-great recipe!

      Reply
    2. Ron

      May 03, 2013 at 11:49 pm

      These are good served with some lime wedges you can squeeze a little over the tops and finish with some chopped cilantro... YUMMMMM!!!

      Reply
    3. Anonymous

      May 03, 2013 at 6:29 pm

      (be careful when cutting that you don't cut through the skin).......Why is this important??

      Reply
    4. Anonymous

      May 03, 2013 at 6:27 pm

      (be careful when cutting that you don't cut through the skin).------Why is this important??

      Reply
    5. Anonymous

      March 25, 2013 at 8:52 pm

      My family has done this with Parsnips for generations! It is a tradition. Now I MUST try it with Avacodos! Perhaps a new tradition to add 😉

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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