Avocado Fries

As an Arizonan, I feel that I know avocados. I can estimate how long it will take them to ripen, I can figure out whether they’ll taste better as guacamole or as just smashed on top of a piece of toast. Give me an avocado, some olive oil, some salt, and a spoon, and I am happy.

So imagine my chagrin, nay, my disappointment, when I cut open an avocado and it was UNRIPE. The reality of living years in the northeast came crashing down on me. Questions swirled, my confidence waned – have I lost my Arizona-given ability with avocados? Have the guacamole gods turned on me? Is all hope lost? These are questions I don’t have answers to, to be honest, but I figured I should make the best out of a messed up situation: avocado fries.

The key to avocado fries is to have a slightly unripe avocado. By that I don’t mean crunchy, but just baaaarely soft. That’s when you get a little texture when you bite into it. You get the crispiness of the breadcrumbs, and the softness and creaminess of an avocado.

Try it — they are delicious

Avocado Fries

2 avocados

2 egg whites

1/2 cup all-purpose flours

1/2 cup bread crumbs

2 tsp smoked paprika

1 tsp salt

1 tsp black paper

1 tsp water

canola oil for frying

Slice and peel the avocados into strips or “fries.” In a bowl mix together the breadcrumbs, paprika, salt, and pepper. Mix the egg whites together with the water well.

Set up your work station: Have a plate/tray ready for the breaded avocado fries, have a bowl with the breadcrumb mixture, and another for the all purpose flour.

Now get to breading your avocado fries! First dip them in all purpose flour. If you notice the flour is not sticking, spray the avocado slices with a little Pam/Cooking spray. Then dip them in the egg white, then into the bread crumb mixture. Then set them onto your tray.

Do this with all of them, and you’re ready to fry!

In a heavy-bottomed pan heat up 1-1.5 inches of canola oil to ~375-400 degrees and pan-fry up those avocado strips! Usually 45 seconds – 1 minute on each side depending how dark you like them.

Toss some salt on ’em after you’re done, and top with some fresh lime juice if you want, and eat right away! Or do what I did and wrap them in a warm tortilla with melted cheese, some cilantro, and enjoy!


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