These are are one of the best things to make with fresh avocados! It's a simple process of breading avocado slices then I've shared options to fry or bake them. Serve as an appetizer or use as a taco filling.
Ready in: 30minutes
2large (8.5 oz each)avocados,firm but just ripe
1tspsalt,then more to taste
1/2 tsp freshly ground black pepper
1 1/3cupspanko bread crumbs
2cupsvegetable oil,or vegetable oil cooking spray if using baking option
Cilantro Lime Yogurt Sauce
3/4cupwhole milk Greek yogurt
2 1/2Tbsp finely choppedcilantro
1Tbspfresh lime juice
1/4tspchipotle pepper(optional for spicy)
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.
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.
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.
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 cupshredded cabbage, 2 diced roma tomatoes, and 3/4 cup feta cheese
Layer all ingredients over tortillas and serve right away.