Categorized:

  • Appetizers & Salads
  • Main Dish
  • Mexican and Southwestern

Tagged:

  • avocados
  • chili powder
  • cumin
  • eggs
  • flour
  • panko bread crumbs
  • vegetable oil
Avocado Fries - 1

Avocado Fries {and Avocado Tacos}

Ingredients

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, then 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

Cilantro Lime Yogurt 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)

Instructions

For the Sauce

  • Whisk together all sauce ingredients and season with salt and pepper to taste. Let rest at room temperature while preparing avocado fries (no more than 1 hour).

For the Avocado Fries (Frying Instructions)

  • In a small shallow dish whisk together flour, cumin, chili powder, salt and pepper.
  • In a second shallow dish whisk together eggs.
  • Then to a third shallow shallow dish add panko breadcrumbs.
  • Set a baking sheet to the side (for the breaded avocado slices). Line a second baking sheet with two layers of paper towels (for deep fried avocados), and set aside.
  • Heat vegetable oil in a 4-quart saute pan or a pot to 360 degrees.
  • Cut avocados in half (cutting in the center of the avocado from top to bottom). Remove the pit and peel each. Then slice the halves into 1/2-inch thick slices which should be 10 slices per each avocado.
  • Working with about 5 avocado slices at a time dredge each into flour to coat boat sides entirely, shake or tap excess off.
  • Transfer to egg mixture, turn to coat well (I found turning to coat both sides twice worked best). Lift and let excess egg run off.
  • Transfer to panko then turn and coat, while pressing panko to adhere well on both sides. Transfer to the unlined baking sheet and repeat process to coat all slices.
  • Carefully add half the avocado slices to the preheated oil (10) then fry until golden brown on bottom, about 1 minute. Turn and fry until golden brown on opposite side, about 1 minute longer.
  • Remove slices with tongs or a spider skimmer and let excess oil drip back into pan. Transfer to paper towel lined baking sheet to drain. Season with a little salt to taste.
  • Repeat process with remaining avocado slices. Serve warm with dipping sauce.

Notes

  • Nutrition estimate is based on frying method and on portions of dredging ingredients remaining. I had 3 Tbsp panko remaining, 3 Tbsp egg, 1/4 cup flour+some salt, and about 3.5 Tbsp oil was absorbed. But keep in mind these can vary.
  • Estimate is based on approx. 4 slices plus 3 Tbsp dip. Taco ingredients not included.
  • Avocado fries are best served shortly after preparing. They don’t keep very well.

Baking Instructions

  • Transfer oven rack to upper 1/3 of the oven. Preheat oven to 425 degrees.
  • Dredge avocado slices in flour mixture, egg and panko as directed above (in steps 1 - 3 and steps 6 - 9).
  • Transfer coated avocado slices to a greased 18 by 13-inch baking sheet (preferably a dark one if you have it). Spray tops with olive oil cooking spray.
  • Bake in preheated oven 11 minutes, then if needed broil until golden brown, about 1 minute (keep a very close eye on them while broiling).

Fried/Baked Avocado Tacos

  • For the tacos you’ll prepare the avocado fries and cilantro lime yogurt sauce as directed.
  • You’ll also need: 8 (8-inch) corn tortillas warmed, 1 (15 oz) can black beans warmed and drained (optional), 1 cup shredded cabbage , 2 diced roma tomatoes , and 3/4 cup feta cheese
  • Layer all ingredients over tortillas and serve right away.

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