Avocado Fries

These are going to be the next big thing.

I mean it. A few years ago sweet potato fries exploded, and now you see them on bar menus everywhere. Next, it’s going to be these avocado fries. Crunchy on the outside, creamy on the inside.

Since you cut the avocado shortly before coating and frying it, it stays green and looks awesome for serving. I loosely followed instructions from Circle B Kitchen and they turned out really well. Also took their advice of sprinkling on some parmesan afterwards and I’m super pleased.

The only thing I would slightly change about this recipe is that I would put more spices on the avocado before battering it. But if you have the right dip they are really good (I used a smoked paprika mayo). My friends helped me make these and they got devoured completely; I hardly had the chance to take pictures.


  • Canola oil for frying
  • 1 tsp. salt
  • 1/4 cup flour
  • 2 large eggs
  • 1 1/4 cups Panko (You can probably use other bread crumbs, Panko is just a trusted name)
  • 3 firm ripe avocados, pitted, peeled, and sliced into 1/2-in. wedges
  • 1/4 cup grated parmesan for sprinkling (optional, if you’re vegan you can use nutritional yeast flakes for a cheesy flavour)
  • 5-6 lemon slices, for drizzling


In one small bowl, mix together 1/2 tsp. salt and flour. In another separate small bowl, beat eggs until light and fluffy. Spread Panko out on a wide plate or in another bowl so that you will easily be able to dip the avocado slices.

In a medium-sized saucepan, heat an inch and a half of oil on moderately high heat. You want to make sure the oil is hot enough to fry or else your food will be excessively greasy.

Sprinkle the avocado slices with the remaining salt. Then dip each slice in the flour, then egg, then Panko, coating evenly. Place slices on a cutting board or plates so that they will be easily put into the pan to fry.

Fry about 4-5 slices at a time for roughly 60 seconds until they are golden brown and crisp-looking. Place fried slices on a plate lined with paper towel to rid of excess oil, and fry remaining slices. Drizzle with lemon, sprinkle each slice with parmesan (or nutritional yeast) and serve immediately with dips or on their own!

12 Comments Add yours

  1. A Table in the Sun says:

    Be still my heart!

  2. mk says:

    You’re killing me…these look unbelievable.

  3. w- says:


  4. Allison says:

    I’ve tried an entire deep-fried avocado half (at a restaurant in Japan) and didn’t enjoy it that much (and not for lack of a love of either avocados or deep-fried things!), but yours look really good! Maybe the trick is fast, hot frying so it really doesn’t get too mushy…

    1. I know what you mean, when I made the avocado egg cups I was a little put off by how mushy it got. But since these are cut pretty thin and cooked quickly, they keep their firm-ness and have a good texture

  5. Anita says:

    truly fantastic recipe!! will def try this. thanx!!

    1. Thank you! I hope you enjoy them 🙂

  6. Helen says:

    Looks really great! What about the eggs if one is vegan though?

    1. Hi Helen! I haven’t tried this in a vegan version yet, but I’m thinking maybe you could use melted margarine to dip them in instead? Just to get the crumbs to stick. They also have a lot of pre-made egg substitutes in stores now that work really well and taste good too. Hope this helps!

  7. iampotassium says:

    These look delicious! I can’t wait to try the recipe! 😀

Leave a Reply to Helen Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s