Baked Avocado Fries
Posted by terrepruitt on September 25, 2017
You probably know that avocados are a source of unique fat. Not just good fat, but unique fat. Not too long ago I made my husband some avocado fries. Ya know, anything that is cut lengthwise and breaded is called a fry even if it is baked. But basically it is just breaded avocado slices. But he liked them. I make them again last night. I had bought the avocado on Friday and meant to do it then, but something came up. So by Sunday the avocados were softer than I would have liked. I had bought two, not sure if I had planned on making them both, but by the time I got around to it one of them was too soft. But the process is really simple, as long as you don’t mind getting avocado on your hands and under your nails. I do, but . . . whatever.
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Baked Avocado Fries
One firm avocado*
flour (1/2 – 3/4 cup)
1 egg
milk (1/2 – 1 teaspoon)
bread crumbs (3/4 to 1 cup)
seasonings**
olive oil
parchment paper
Options for dipping:
sour cream
ketchup
ranch
I used brown flour, panko bread crumbs, season salt, and garlic salt
**season salt, salt, garlic salt, pepper, cayenne pepper, use whatever you want
Preheat the oven to 350° F. Cover a baking sheet with parchment paper. Sprinkle a little olive oil on the paper/pan.
Put the flour in a dish that allows you to put a few (or all) of the avocado slices. Sprinkle some of your seasonings into the flour. In a separate dish scramble the egg with a little milk. Sprinkle some of your seasonings into the egg. Put the bread crumbs in a dish that allows you to put a few (or all) of the avocado slices. Sprinkle some of your seasonings into the breadcrumbs. Slice the avocado lengthwise, then cut off the skin. Dip each slice in the flour, then dip each slice in the egg, then coat each slice with bread crumbs.
Place the floured-egged-breaded avocado slices on the pan. Space them apart so that they can get crispy. Sprinkle some olive oil onto each slice.
Put the pan with the slices on it in the oven for about 10 minutes. After 10 minutes check on the “fries”. Take them out and turn each one over. Then put the pan back in the oven for 15 or 20 minutes.
Once the coating is crispy. Take them out and serve them with your favorite dipping sauce.
This second time I made them my husband used just plain sour cream to dip his “fries” into. I do not remember what he used the first time . . . I don’t know what that orange stuff is (pictured). I bet it was left over from something. So not something we bought, just something we had on hand.
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*You can use a very ripe avocado, it just makes the dredging and dipping a little more challenging. The avocado needs to be firm enough that the slices will hold. As I said, the avocados I bought ended up more ripe than I would have liked, but it worked.
Do you like avocado “fries”?
Terre Pruitt's Blog 
Frank Hubeny said
I haven’t tried them, but they look good.
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terrepruitt said
I am not a fan of avocado, but they are good.
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sheenmeem said
I’m going to try this. It looks delicious. Thank you for the recipe.
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terrepruitt said
Yay! Let me know how it turns out. My husband loves them. I am ok with them . . . I am not a fan of avocado.
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magickmermaid said
I do the panko breading on other veggies and chicken and bake them but I’ve never thought to do it for avocado.
Sounds delicious!
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terrepruitt said
If I ever could remember I would Panko everything!!!! YUM!!!
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closertohappiness said
I’d be curious to try these. They’d just be for me, though, since my spouse doesn’t like the texture of avocados.
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terrepruitt said
There is NOTHING I like about avocado . . . oh, except that it is a unique fat that is very good for you, but I don’t like ’em. I seriously have to eat them breaded or blended. Ewww. I don’t even like touching them and making this is all about touching them. Ewwwww! Let me know what you think of them!
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indianeskitchen said
OMG my husband would LOVE these! Thanks for sharing!
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terrepruitt said
Yay! Let me know. My husband loves them too!
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Soul On Rice said
I’m a fan of all things avocado. I haven’t made avocado fries in a few years, but I love them. I always used to dip them in chipotle mayo. yummy.
Great recipe.
Keep it up.
God bless.
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terrepruitt said
OHMY! I am not a fan of avocados. And I am especially not a fan of chipotle, but my hubby would love that. Do you just mix a bit of chipotle flavor with mayo? Oh, I have to remember that for the next time I make these!!!!
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Soul On Rice said
Yes, mix some chipotle paste with mayo, that’s what I used to do. But, since I no longer use “normal” mayo, now I buy a vegan-friendly chipotle mayo that’s made the ‘Just Mayo’ company. It’s delicious.
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terrepruitt said
Chipotle paste. Ok, gotta get some of that. Thanks.
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Soul On Rice said
Well, I called it chipotle paste but that’s not the official term. I would buy a small can of chili peppers in a red sauce (chili sauce? adobo sauce? I’m not sure), and I would use the sauce (or paste as I call it) to mix with mayo. This is not the best explanation, I know. 🙂
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terrepruitt said
I am unfamiliar with ALL THINGS hot. I do not like ANY heat at all. So thank you for trying to clarify. 🙂
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Soul On Rice said
Ah, yes, it is a little spicy. But the other option, made by the “Just Mayo” brand, the vegan-friendly brand, is not spicy at all.
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terrepruitt said
🙂 I don’t trust people when they say, “Not spicy at all.” (No offense.) Because they don’t know the level that I think is spicy. Most people don’t think it is spicy when I can’t tolerate it. I bet it would be spicy for me. My hubby like spicy (and actual mayo) so I will try making some for him that is spicy the next time we do avocado fries. 🙂
What is “just mayo” made of?
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Soul On Rice said
LOL. 🙂 No, I really mean it. The “Just Mayo” chipotle mayo is not spicy. It just has a really good flavor.
Actually, the “Just Mayo” brand had changed their name to “Just” because Hellman’s had something to say about it in court. It’s egg-free and non-GMO so the less healthy mayo companies were throwing fits. Actually, if I’m not mistaken, Just Mayo won that suit, and they were allowed to keep their name. Wait! I think I’m rambling. Lol. Ingredients? The main ones are “Expeller-pressed Canola oil, water, and Chipotle Puree.” Try it, and if both you and your husband don’t like it then I will…uh…then I will not give a Just Mayo recommendation to anyone for 3 months. lol. 🙂
God bless.
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terrepruitt said
Ahh, I am an egg mayo girl. Mayonnaise should be made from eggs. That is what makes it yummy. I am not a participant in the “fake” things (fake butter, fake milk, fake meat, fake mayo). I did like it better when the main brands used EGGS as their main ingredient as opposed to oil. I also try to avoid Canola oil. I am not a fan of it. My husband would accept it and it it if I told him it was spread. If I tried to pass it off as mayonnaise, well, since it is not, that just would not be fair. Might start a household war! Ha!
You keep recommending what you like. That is what we do. Doesn’t mean everything we like will be liked by everyone we recommend it to. And when we recommend something we often learn something in return. I’m gonna try to mix the chipotle flavor into the REAL mayo and see what he says! 🙂
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Soul On Rice said
Ah, yes, if you’re a die-hard egg fan, then I get it. I try not to eat too much real mayo because of the eggs. And I don’t drink cow’s milk, or milk from any animals actually, and haven’t for many years. I prefer almond milk. I’ve been a vegetarian for 3 years now, not a vegan because I still eat eggs sometimes, and cheese too, sometimes. And you’re right, the “Just Mayo” chipotle mayo isn’t really mayo at all. Don’t try to pass it off as mayo. I don’t want to be the cause of any household wars. lol
God bless.
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terrepruitt said
HA! Yes, I would blame you so as to avoid the wrath. 🙂
We love our red meat, eggs, milk, and cheese around here. I prefer the real deal as opposed to the fake stuff passed off as a “healthy” alternative. But there are many reasons to not eat the real stuff and to try the alternatives . . . so no judgment here, but enjoying the REAL DEAL as long as we can!
What is your favorite recipe made with veggies? (Not with any “alternative” meat or substitute this that or the other)?
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Soul On Rice said
I used to love all that stuff too, the meats and seafoods. I still think all of that stuff smells delicious whenever I get a whiff of it being cooked.
Hmmm, One of my favorites is a cauliflower rice recipe:
1.) Saute some chopped onions and garlic (in olive oil)
2.) Mix in cauliflower rice, peas, corn, and a bit of low-sodium soy sauce and cook it until you think it’s done.
Thats not the cleanest explanation of the recipe, but you get it. It’s really very simple and tasty.
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terrepruitt said
So the cauliflower is riced before it is cooked or you cook it, rice it, then cook it some more? Sounds yummy and simply. I like simply!
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Soul On Rice said
You can buy the cauliflower already riced, which is what I do, and you just cook it once.
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terrepruitt said
Ahhhh. Yeah, that would probably work better for me since I don’t have a ricer and I am not sure it would work using what I have. I do need to try that. Riced cauliflower has been all the rage for a while now!
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