Avocado fries coated with Panko bread crumbs and baked until golden and crisp. Served with campfire sauce, they make a delicious appetizer everyone won’t be able to get enough of!
Please allow me a few minutes to gosh over the ingenuity of these avocado fries. I just posted a chizza recipe on my other blog and I am still blown away by the many creative ways we play with our food. Oh. What’s a chizza? It’s a new menu item KFC rolled out in the Philippines last month as the craziest thing that happened to pizza and chicken. Simply and deliciously put, it’s a pizza with a chicken crust!
Unfortunately, I didn’t get to try the real thing when I home for a vacation because, bummer, it was made available at their restaurants a week or so after I left the country. But I sure had fun copycatting (this is actually a word?) it at home. You can check out my take on this chicken-pizza wonder–>here<–
I digress. You are here for the avocado fries.
I love avocados and religiously enjoy the fruit in various forms, from ice creams, milkshakes to salsas, but these avocado fries have me hooked line and sinker. I just can’t get enough of how every bite of the mock fries is a delightful combo of crunchy and creamy.
Avocado fries are super easy to make, a huge batch is just a matter of minutes. You can deep-fry them, if you are so inclined, but baking creates equal deliciousness with less fuss. They go wonderfully with almost any dip but I especially love them with campfire sauce which is basically 2 parts mayo plus 1 part BBQ sauce.
One thing to note, though, these avocado appetizers need to be enjoyed hot and fresh from the oven as they tend to lose crispness over time. Not that it would be a problem, these babies fly into eager mouths like crazy!
- 2 large avocados, ripe but very firm
- ½ cup flour
- ½ teaspoon salt
- 2 egg whites, beaten until frothy
- 1 cup Panko bread crumbs
- 1 tablespoon Parmesan cheese
- cooking spray
- 4 tablespoons mayonnaise
- 2 tablespoons barbecue sauce
- Cut avocados into halves and gently remove pit. Peel skin and cut each half into ¼-inch wedges.
- On a shallow plate, combine flour and salt.
- In a bowl, whisk egg whites until foamy
- On another shallow plate, combine bread crumbs and Parmesan cheese.
- Lightly dredge avocado wedges in flour, shaking off excess flour. Dip in eggs and then dredge in breadcrumb mixture, patting down to fully coat.
- Lightly grease a baking sheet with cooking spray. Arrange breaded avocados in a single layer on prepared baking sheet. Spray avocados all over with cooking spray (Very important! This allows the breading to brown in the oven.).
- Bake in a 425 F oven for about 10 to 15 minutes or until golden and crisp. Serve immediately with campfire sauce.
- In a bowl, combine mayonnaise and barbecue sauce. Whisk until well blended.