Avocado Fries 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 just can’t get enough of how every bite of the 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.
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 2 parts mayo plus 1 part BBQ sauce.
- For best texture, use ripe but FIRM avocados.
- To keep the avocados from browning quickly, lightly spritz with lemon juice before coating in breadcrumbs.
- I like to 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.
- To make gluten-free, swap the flour with cornstarch and the Panko breadcrumbs with crushed pork rinds.
- To make 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 but feel free to season the breading with your favorite spice blends such as curry powder, paprika, chili powder, or dried Italian herbs.
One thing to note, 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
- 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.