Description
Crispy and flavorful Avocado Fries served with a zesty Cilantro Lime Yogurt Sauce. This recipe features perfectly breaded avocado slices fried to golden perfection, making a delightful appetizer or snack with a creamy, tangy dipping sauce.
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, 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
- Prepare the sauce: Whisk together the Greek yogurt, chopped cilantro, fresh lime juice, minced garlic, honey, and optional chipotle pepper. Season with salt and pepper to taste and let it rest at room temperature for up to 1 hour while you prepare the avocado fries.
- Mix dry coating: In a small shallow dish, combine the all-purpose flour, ground cumin, chili powder, salt, and freshly ground black pepper.
- Prepare egg wash: In a separate shallow dish, whisk the two large eggs thoroughly.
- Set up breadcrumbs: Place the panko breadcrumbs in a third shallow dish.
- Prepare frying setup: Line one baking sheet with two layers of paper towels for draining the fried avocado slices, and have another unlined baking sheet ready to hold breaded slices before frying.
- Heat oil: Heat 2 cups of vegetable oil in a 4-quart sauté pan or pot to 360 degrees Fahrenheit for deep frying.
- Slice avocados: Cut the avocados in half from top to bottom, remove pits and peel. Slice each half into 1/2-inch thick slices, about 10 slices per avocado.
- Coat slices: Working in batches of about 5 slices, dredge each slice in the flour mixture, ensuring full coating and shaking off excess.
- Dip in egg: Transfer the floured slices to the egg wash and turn them to coat well on both sides, lifting each to allow excess egg to drip off.
- Coat with panko: Move slices to the panko breadcrumbs, pressing the panko onto both sides firmly for good adhesion. Place the coated slices on the unlined baking sheet. Repeat until all slices are breaded.
- Fry avocado slices: Carefully add half of the breaded avocado slices (about 10) to the hot oil and fry for about 1 minute until the bottom is golden brown. Turn and fry the opposite side for about another minute until golden and crispy.
- Drain and season: Remove fried slices using tongs or a spider skimmer. Let excess oil drip back into the pan and transfer to the paper towel-lined baking sheet. Season immediately with a little salt to taste.
- Repeat frying: Fry the remaining avocado slices using the same process. Serve warm with the prepared cilantro lime yogurt sauce.
Notes
- Use firm but ripe avocados to ensure slices hold their shape during frying.
- If you prefer a lighter version, try baking the avocado fries sprayed lightly with vegetable oil at 425 degrees Fahrenheit for 15-20 minutes, flipping halfway.
- For a spicier dipping sauce, add extra chipotle pepper or a few dashes of hot sauce.
- Be careful not to overcrowd the pan during frying to maintain oil temperature and crispiness.
- The recipe yields about 5 servings, ideal for sharing as an appetizer or snack.
