Avocado Fries
Updated May 8, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Canola oil for frying
- ¼cup flour
- ¼teaspoon kosher salt, plus more to taste
- 2eggs, beaten
- 1¼cups panko
- 2firm-ripe medium Hass avocados, pitted, peeled and sliced into ½-inch wedges
Nutritional analysis per serving (6 servings)
322 calories; 27 grams fat; 3 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 5 grams protein; 121 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 200 degrees. In a medium saucepan, heat 1½ inches of oil to 375 degrees.
- Step 2
Mix flour with salt in a shallow plate. Put eggs and panko in separate plates. Dip avocado wedges in flour, shaking off excess. Dip in egg, then in panko to coat. Set on 2 plates in single layers.
- Step 3
Fry ¼ of the avocado wedges at a time until deep golden, 30 to 60 seconds. Transfer to plate lined with paper towels. Keep warm in the oven while cooking remainder. Sprinkle with salt to taste.
Private Notes
Comments
These are a real treat, and easy to make. Used leftover teriyaki mixture from Mark Bittman's Cabbage Teriyaki Steaks as a dipping sauce.
In the 60's we made this and called in avocado tempura.
Not fan of panko, gluten containing or not; it just tastes funny. Try a tempura batter made with egg and corn starch or rice flour. Tempura is crunchy and light, should be terrific with avocado.
Add a squeeze of lime!
These were a tasty treat! Definitely needed a heavy hand on the salt. I used a siracha mayo for a dipping sauce. The heat was a perfect balance to the creamy avocado. Looking forward to making them again!
Delicious - add some grated fresh Parmesan to the panko
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