I Crave These Totally Surprising ‘Fries' Every Single Week
TheKitchn.com
There is absolutely nothing in my mind that compares to a
Of course, these fries are delicious on their own. But to make them even better, I whipped up a creamy chipotle sauce to go with. Made from sour cream,
Why You'll Love It
They're crispy and creamy. These fries have the ideal level of crunch, thanks to the breadcrumbs, while maintaining a creamy, smooth, almost butter-like texture on the inside.
You don't even need a fryer. In this recipe, the oven does all the hard work. It cuts the overall cook time of the avocado fries and makes for the perfect crispy bite.
Key Ingredients in Avocado Fries
Panko breadcrumbs: This kind of breadcrumb is processed into larger crumbs while also having a drier, flakier consistency that creates the perfect crunch.
Egg: Used as a binder to help the breadcrumbs adhere to the avocado. It also creates a barrier between the two that ultimately enhances the texture of the fry.
Avocados: You'll want to use ripe but firm avocados. When baked, they hold their shape better and deliver a soft, butter-like interior, and a vibrantly green exterior.
What to Serve With Avocado Fries
Serves 2 to 3
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For the avocados:
2 ripe but firm medium avocados
1 large egg
1 cup panko breadcrumbs
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
For the sauce:
1 cup sour cream or Greek yogurt
1 tablespoon canned chipotle in adobo sauce or Mexican hot sauce
1 tablespoon finely chopped fresh chives (from 1 medium bunch)
1/2 teaspoon Cajun seasoning with salt
1/4 teaspoon kosher salt
Make the avocados:
1. Heat the oven to 425 degrees F. Meanwhile, halve, pit, and peel two medium avocados. Cut each half lengthwise into 4 pieces (16 slices total). Whisk 1 large egg in a small bowl until foamy.
2. Stir 1 cup panko breadcrumbs, 1/2 teaspoon granulated garlic, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper, if using, together in a baking dish or pie plate. Use the bottom of a flat measuring cup to crush the breadcrumbs into finer pieces.
3. Working with one avocado slice at a time, dip in the egg to coat, then let the excess drip off. Place in the breadcrumb mixture and toss and press down gently until coated on all sides. Place the breaded slices on a baking sheet, spacing them evenly apart.
4. Bake, flipping the slices halfway through, until golden-brown, about 16 minutes total (this is a good time to make the sauce). Let cool for 5 minutes. Sprinkle with more kosher salt if desired.
Make the chipotle sauce:
1. Stir ingredients together in a small bowl. If the mixture is too thick, thin out with a little water as needed. Serve with the avocado fries.
Recipe Notes
Make ahead: The sauce can be made 24 hours ahead without the chives and refrigerated in an airtight container. Stir the chives in before serving.
Storage: Refrigerate avocado fries in an airtight container for up to four days. Recrisp in a 350-degree F oven until warmed through, about 5 minutes.
Janette Zepeda is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to
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