If you love avocado but are growing a little tired of avocado toast and guacamole, these crispy fried avocado wedges are an excellent alternative. The avocado wedges are breaded with a simple panko coating and fried to perfection. Two avocados will give you about 16 to 20 crunchy, delicious snacks. Make the spicy cilantro-lime mayo for dipping, or use your favorite homemade dip. If you’re short on time, use a ready-made dip or condiment—ranch-style dressing, ketchup, and a cream cheese dip are excellent options.
Flaky panko crumbs give the avocado wedges their satisfying crunchy texture. You only need salt and pepper for the coating, but you can always add some extra flavor with a bit of chili powder, a dash of cayenne pepper, or Creole seasoning. Fry some up for a weekend game-day snack, a special occasion appetizer, or serve them as a side dish to go with breakfast, lunch, or dinner.
- 1/2 cup mayonnaise
- 1 tablespoon chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 dash cayenne pepper
- 1 dash salt (or to taste)
- 1/2 cup flour
- 1/2 teaspoon salt
- 1 dash ground black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 tablespoon vegetable oil
- 2 large avocados
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Gather the spicy cilantro-lime mayo ingredients.
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In a small bowl, whisk together the mayonnaise, chopped cilantro, lime juice, smoked paprika, garlic powder, and cayenne pepper, if using. Taste and add salt, as needed. Cover and refrigerate until serving time.
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Gather the ingredients for the fried avocado.
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Slice an avocado in half; remove the pit, peel, and slice each half into 4 or 5 strips.
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Set up a breading station with 3 bowls or containers. To the first bowl add the flour, 1/2 teaspoon of salt, and a dash of pepper. Put the beaten eggs in the second bowl and the panko breadcrumbs in the third bowl.
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Dip an avocado strip in the flour and turn to coat all sides, then coat with the beaten egg. Let excess egg drip off and dip the avocado strip in the panko crumbs, pressing gently to coat. Remove the coated avocado strip to a plate and continue with the remaining strips.
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Add about 1 inch of vegetable oil to a deep sauté pan or Dutch oven and heat it to 350 F. Add 4 to 6 avocado strips to the hot oil and fry for about 2 minutes, or until the coating is golden brown.
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Remove the fried avocado strips to a paper towel-lined plate or pan, then repeat with the remaining pieces.
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Arrange the fried avocado on a small platter or plate with the spicy cilantro-lime mayo.
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- Choose firm avocados for this recipe. They should hold their when sliced, breaded, and fried.
- Use a neutral flavor vegetable oil, such as canola oil, refined high-heat safflower oil, or grapeseed oil.
- Since the avocados are firm, the pit might be more difficult to remove. If so, cut the avocado half with the pit in half again, and remove the pit by hand.
Panko originated in Japan—the light, flaky crumbs are made from crustless white bread that has been baked using a special process, then the bread is flaked, dried, and then toasted. Panko crumbs and regular breadcrumbs may be used interchangeably, but if you want that crispy, crunchy texture, use panko.
- To add extra flavor, replace the salt in the flour coating with about 1 teaspoon of seasoning salt or Creole seasoning.
- For Southwest flavor, add 1 teaspoon of chili powder and a dash of ground cayenne pepper to the flour.
- Instead of the cilantro-lime mayo, make a ranch-style dip, a simple mustard-mayo dip, or this shortcut garlicky aioli. Alternatively. use your favorite store-bought dip, ketchup, creamy dressing, or aioli.
