Avocado Fries are coated with Panko bread crumbs and baked to golden perfection. Creamy, buttery, and crunchy, they’re a delicious appetizer you won’t be able to get enough of!
These avocado fries, however, are my current addiction. I can’t get enough of how every bite of these mock fries is a delightful combo of buttery, creamy, and crispy!
They’re super easy to make; a huge batch is just a matter of minutes! They’re baked, not fried, so you get amazing flavor and crunch without the extra work and calories.
They’re a tasty party food or midday snack you’ll feel good about!
- Use ripe but FIRM avocados for the best texture.
- Lightly spritz the avocados with lemon juice before coating them in breadcrumbs to keep them from browning quickly,
- I use egg whites instead of whole eggs for a lighter coating. Make sure to whisk well until frothy.
- Spray the breaded avocados with nonstick cooking spray or drizzle with melted butter to help the breading brown in the oven.
- Swap the flour with cornstarch and the Panko breadcrumbs with crushed pork rinds for a gluten-free version.
- For keto-friendly, omit the flour, coat in the egg whites, and dredge in crushed pork rinds.
- I added Parmesan cheese to the breading for another layer of flavor. Feel free to experiment with other seasonings and spice blends, such as curry powder, paprika, chili powder, or dried Italian herbs.
These avocado appetizers are best 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!
Serve with your favorite dipping sauce such as Ranch dressing, sweet and sour sauce, or Thousand Island, but I especially love them with campfire sauce which is basically two parts mayo plus one part BBQ sauce.
- 2 large avocados, ripe but very firm
- 1/2 cup flour
- 1/2 teaspoon salt
- 2 egg whites, beaten until frothy
- 1 cup Panko bread crumbs
- 1 tablespoon Parmesan cheese
- cooking spray
For Campfire Sauce
- 4 tablespoons mayonnaise
- 2 tablespoons barbecue sauce
- Lightly grease a baking sheet with cooking spray and set aside.
- Cut avocados into halves and gently remove pit. Peel skin and cut each half into 1/4-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 any excess.
- Dip in eggs and then dredge in breadcrumb mixture, patting down to fully coat.
- Arrange breaded avocados in a single layer on the prepared baking sheet and spray all over with cooking spray.
- Bake in a 425 F oven for about 10 to 15 minutes or until golden and crisp. Serve immediately with campfire sauce.
For the Campfire Sauce
- In a bowl, combine mayonnaise and barbecue sauce. Whisk until well blended.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”