If you’re an avocado fan, you need to try these crispy Fried avocado. Serve them along with other appetizers such as pizza dip and stuffed mushrooms for an unforgettable party spread! These avocado fries are definitely for folks that are huge fans of avocado! They’re super simple to cook and are a fun and unexpected party snack. After all, a combo of the creamy avocado and crispy coating can’t be beaten!
This recipe only needs a few avocados to get started, however, firm avocados so that they don’t burst or squash out in the breading and frying process. The avocado slices are dredged in seasoned flour, egg and panko breadcrumbs to make an ultra-crispy coating. Then the avocado slices are quickly pan-fried until browned.
These fried avocado are best served immediately out of the pan as they’re hot and crispy. You can add a squeeze of lemon juice and a sprinkling of cilantro if you wish to do so, or just serve them as-is and watch them disappear!
But be warned, frying avocado doesn’t always end up well, especially in an oven. They were dry, flavourless, and worst of all – burnt! Yes, avocado burns incredibly quickly. Deep frying, while it adds calories, it does make it so everything cooks properly without burning the avocado. So please don’t experiment with this recipe within the oven, because there is no guarantee that it won’t turn out tasting awful. Avocados are deep-fried and not baked for a reason.
A tip or two for your fried avocados:
You don’t need tons of oil for this, a 1/4 inch layer of oil on the rock bottom of the pan is just fine.
You ought to cook the avocado slices in batches; if you finish up with tons of dark bits at the top of the primary few batches, simply wipe out the pan and add a replacement layer of oil on rock bottom.
Fried Avocado tastes awesome with many dipping sauces like store-bought chilli lime ranch. Other great options are salsa (red or green), chipotle mayo, or my creamy cilantro sauce.
Deep Fried Avocado
Vegetable Oil: ½ cup
Large eggs: 2
Panko breadcrumbs: 1 Cup
All-purpose flour: ½ cup
Fresh Avocado, peeled, seeded and sliced: 2
Salt to taste
Mayonnaise: ½ Cup
Plain Greek yogurt: ½ Cup
Buttermilk: ¼ Cup
Garlic salt: ½ teaspoon
Dried dill: ½ teaspoon
Dried chives: ½ teaspoon
Salt to taste Pepper to taste
- Put oil in sauté pan and heat to 350 degrees F.
- In 3 separate bowls place the eggs, panko and flour.
- Thoroughly beat the eggs.
- Sprinkle the avocado slices with the salt, to taste.
- Working 4 – 5 slices at a time, dredge the avocado within the flour, shaking off extra, if any.
- Dip the avocado slices into the egg and use a fork to flip it over to thoroughly coat. Using an equivalent fork, remove the avocado slice from the egg mixture and let the extra, if any, egg drip off.
- Place the avocado slice within the panko and use your fingers to lightly press the avocado into the panko to make a good coating.
- Drop the avocado slices, 4 – 5 at a time into the recent oil.
- Cook 3 to 4 minutes, until the avocado slices, float and are a beautiful golden brown.
- Remove the fried avocados in a towel-lined plate and repeat the same until all the avocado slices are cooked.
- Serve with Easy Homemade Ranch Sauce for dipping.
Fried Avocado Tacos
Poblano Chile: 1
Scallions, chopped: 2
Buttermilk: ½ cup
Sour cream: ¼ cup
Fresh lime juice: 2 tablespoons
Large eggs, beaten: 2
Panko breadcrumbs: 1 cup
All-purpose flour: ½ Cup
Avocado, peeled, seeded and sliced: 1
Vegetable oil: 4 cups
Refried beans: 15 ounce
Corn Tortillas: 8
Iceberg lettuce: 2 cups
Pico de Gallo: 1 cup
Monterey Jack, shredded: 1 cup
- Char chile over a gas flame, turning occasionally until skin is blackened; transfer to a bowl, cover and let steam for 15 minutes or so. Peel, seed, and finely chop.
- Whisk chile, scallions, buttermilk, sour cream, and lime juice in a large bowl; season with salt and pepper.
- Place eggs, panko, and flour in 3 separate shallow medium bowls. Season avocado with salt. Working in batches, dredge in flour, shaking off excess. Coat with egg, allowing excess to drip back to the bowl. Coat with panko, pressing to stick it around the avocado.
- Pour oil in a skillet to a depth of 1 1/2 inches and heat until the thermometer registers 350°. Working in batches, fry avocado, turning occasionally, until golden brown and crisp, about 3 minutes per batch. Transfer to a paper towel-lined plate to soak any excess oil.
- Spread beans on tortillas, top with fried avocado, lettuce, Pico de Gallo, and cheese. Serve with dressing alongside.
Stuff Fried Avocado
Avocado, peeled, seeded and sliced: 2
Monterey Jack cheese: 8 oz.
Chicken, fully cooked: 1 cup
Bacon strips, thinly sliced: 4
Panko breadcrumbs: 1 ½ cup
Marinara sauce: 2 cups
Vegetable oil for frying
Salt to taste
- Scoop out the avocado halves from the skin, ensuring that it stays in one piece, now cut the Monterey jack into 1/4-1/2″ slices, counting on what proportion cheese you would like and then trim them to round the size of your avocados.
- With one avocado half in hand, fill the opening with chicken (or whatever protein you chose), then top with the Monterey Jack. Wrap the whole thing with a strip of bacon and put aside.
- In the bowl of a processor, pulse the breadcrumbs a couple of times to achieve a smoother texture. Alternatively, place the breadcrumbs in an airtight reseal able bag and hammer it to interrupt up the pieces of panko.
- Heat the oil to 350°F.
- In a small bowl, beat the eggs. In another shallow bowl, mix the breadcrumbs with a pinch of salt. Then dip the prepared avocado half with the egg mixture, then breadcrumbs, then egg, breadcrumbs again. With each dip, confirm the avocado is covered and shake off the extra if any.
- Gently lower the avocado in the pan with oil and fry about 4 minutes, or until golden brown. Remove the fried avocados in a paper towel-lined plate to shake off any excess oil.
- Top with warm marinara sauce and a sprinkling of Cotija cheese and serve hot.