Crunchy Fried Avocado Fries with Cilantro Lime Dipping Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeat Frying: Fry the remaining avocado slices in the same manner, draining and seasoning them as before.
- 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
