Crunchy Fried Avocado Fries with Cilantro Lime Dipping Sauce Recipe

Introduction

Crispy on the outside and creamy on the inside, avocado fries are a delightful twist on a classic favorite. Perfect as a snack or appetizer, they combine the rich flavor of ripe avocados with a crunchy, spiced coating. Serve them with a zesty cilantro-lime dipping sauce for an irresistible bite.

Ingredients

• 2 large (8.5 oz each) avocados, firm but just ripe
• 6 Tbsp all-purpose flour
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 large eggs
• 1 1/3 cups panko bread crumbs
• 2 cups vegetable oil (or vegetable oil cooking spray if using baking option)
• 3/4 cup whole milk Greek yogurt
• 2 1/2 Tbsp finely chopped cilantro
• 1 Tbsp fresh lime juice
• 1 tsp minced garlic
• 1 1/2 tsp honey
• 1/4 tsp chipotle pepper (optional for spicy)

Instructions

1. Step 1: Prepare the sauce by whisking together Greek yogurt, cilantro, lime juice, garlic, honey, chipotle pepper (if using), and salt and pepper to taste. Let it rest at room temperature for up to 1 hour while you prepare the avocado fries.
2. Step 2: In a small shallow dish, combine flour, cumin, chili powder, salt, and black pepper.
3. Step 3: In a second shallow dish, beat the eggs until smooth.
4. Step 4: Place the panko bread crumbs in a third shallow dish.
5. Step 5: Line one baking sheet to hold the breaded avocado slices and prepare a second baking sheet lined with two layers of paper towels to drain the fried avocado slices.
6. Step 6: Heat vegetable oil in a 4-quart sauté pan or pot to 360°F (182°C).
7. Step 7: Cut avocados in half lengthwise, remove the pits, peel, and slice each half into 1/2-inch thick slices (about 10 slices per avocado).
8. Step 8: Working with about 5 slices at a time, dredge each slice in the flour mixture, coating all sides and shaking off excess.
9. Step 9: Dip the floured slices into the beaten eggs, turning to coat well on all sides. Let excess egg drip off.
10. Step 10: Press the slices into the panko bread crumbs, coating thoroughly on both sides. Place them on the unlined baking sheet and repeat with remaining slices.
11. Step 11: Carefully add half of the coated avocado slices to the hot oil and fry until golden brown on the bottom, about 1 minute. Flip and fry the other side until golden and crispy, about 1 more minute.
12. Step 12: Remove the fried slices with tongs or a spider skimmer and drain on the paper towel-lined baking sheet. Season immediately with a pinch of salt.
13. Step 13: Repeat frying with the remaining avocado slices. Serve warm with the prepared cilantro-lime yogurt sauce.

Tips & Variations

• For a baked version, spray the breaded avocado slices with vegetable oil cooking spray and bake at 425°F (220°C) for 12-15 minutes, flipping halfway through, until crispy.
• Use ripe but firm avocados to ensure slices hold their shape during frying.
• Add smoked paprika or cayenne pepper to the breading mix for extra smoky heat.
• Serve with additional lime wedges for a fresh burst of flavor.

Storage

Avocado fries are best enjoyed fresh and crispy. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat in an oven or air fryer at 375°F (190°C) for 5-7 minutes to restore crispiness. Note that they may soften after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make avocado fries without frying?

Yes, you can bake avocado fries for a healthier alternative. Coat them as directed, spray lightly with oil, and bake at 425°F (220°C) until golden and crispy, about 12-15 minutes.

How do I know when avocados are ripe but firm enough to fry?

Choose avocados that yield slightly to gentle pressure but aren’t mushy. They should feel firm but not hard, so they hold their shape through coating and frying without becoming too soft.

Crunchy Fried Avocado Fries with Cilantro Lime Dipping Sauce Recipe

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★★★★★

4.5 from 90 reviews

Crispy and flavorful avocado fries coated in a spiced panko crust, fried to golden perfection and served with a tangy cilantro lime yogurt dipping sauce. A delicious and unique appetizer that combines creamy avocado with crunchy coating, perfect for snacking or entertaining.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Avocado Fries

• 2 large (8.5 oz each) avocados, firm but just ripe
• 6 Tbsp all-purpose flour
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 large eggs
• 1 1/3 cups panko bread crumbs
• 2 cups vegetable oil (or vegetable oil cooking spray if using baking option)

Dipping Sauce

• 3/4 cup whole milk Greek yogurt
• 2 1/2 Tbsp finely chopped cilantro
• 1 Tbsp fresh lime juice
• 1 tsp minced garlic
• 1 1/2 tsp honey
• 1/4 tsp chipotle pepper (optional for spicy)
• Salt and pepper to taste

Instructions

1. Prepare the Sauce: Whisk together the Greek yogurt, finely chopped cilantro, fresh lime juice, minced garlic, honey, and chipotle pepper (if using). Season with salt and pepper to taste. Let the sauce rest at room temperature for up to 1 hour while you prepare the avocado fries.
2. Prepare Coating Stations: In a small shallow dish, whisk together the flour, ground cumin, chili powder, salt, and black pepper. In a second shallow dish, whisk the eggs until well combined. In a third shallow dish, add the panko bread crumbs.
3. Prepare Avocados: Cut the avocados in half lengthwise, remove the pits, and peel off the skins. Slice each half into 1/2-inch thick slices, about 10 slices per avocado.
4. Coat the Avocado Slices: Working with about 5 slices at a time, dredge each slice in the seasoned flour, ensuring full coverage and shaking off excess. Transfer the slice to the egg mixture and turn to coat both sides thoroughly. Let excess egg drip off.
5. Apply Panko Coating: Coat each egg-dipped slice in panko breadcrumbs, pressing gently to adhere the crumbs to both sides. Place coated slices on an unlined baking sheet. Repeat until all slices are coated.
6. Heat Oil: In a 4-quart sauté pan or pot, heat vegetable oil to 360°F (182°C). Use a thermometer to ensure correct temperature for frying.
7. Fry Avocado Fries: Carefully add half of the coated avocado slices to the hot oil. Fry for about 1 minute on the bottom until golden brown, then turn and fry the other side for an additional minute or until golden brown and crispy.
8. Drain and Season: Use tongs or a spider skimmer to remove the fries from the oil. Let excess oil drip back into the pan, then transfer the fries to a baking sheet lined with two layers of paper towels to drain. Season immediately with a little salt to taste.
9. Repeat Frying: Fry the remaining avocado slices in the same manner, draining and seasoning them as before.
10. Serve: Serve the avocado fries warm alongside the prepared cilantro lime yogurt dipping sauce.

Notes

• Use firm but ripe avocados to ensure slices hold their shape during frying.
• Maintain oil temperature at 360°F for optimal frying results; too low will make them greasy, too high will burn the coating.
• The dipping sauce can be made ahead and refrigerated; bring to room temperature before serving.
• For a spicy kick, add the optional chipotle pepper to the sauce or sprinkle cayenne powder in the coating mix.
• Leftover fried avocado slices are best eaten immediately as they lose crispiness upon cooling.
• Vegetable oil can be substituted with other neutral oils suitable for frying like canola or peanut oil.

Keywords: Avocado fries, fried avocado, appetizer, snack, creamy avocado, crispy coating, cilantro lime sauce