Baked Avocado Fries with Chipotle Mayo
Good-for-you avocado is turned into a crispy treat: baked avocado fries. Serve them with homemade chipotle mayo.
Due to a family emergency, I have another guest post today. Thanks for being patient with me, family always comes first with this girl–so that’s where my priorities lie right now.
Welcome Mackenzie, from Susie Freaking Homemaker (unfortunately her site is no longer active). I knew I would love this girl from the minute I heard the name of her blog. Thanks for helping me out, Mackenzie!
Thanks for having me, Rachel! I have been seeing avocado fries all over Pinterest lately, and since I love avocados and I’m not typically able to resist breaded items, I consider this the perfect combo. Plus, since it’s an avocado I refuse to feel bad about the fact that it’s breaded. Girl math is the best, isn’t it?
About this recipe
As always, the complete printable recipe is at the end of this post.
For the avocados you want them to be ripe, but still a little stiff, almost as though you would rather eat them tomorrow instead of today. That way they will hold up through the breading and baking.
If you have ever breaded anything you know where this is going… three bowls; one with the flour, one eggs mixed with a little water, and one with bread crumbs, cayenne and Parmesan cheese.
Slice the avocados into wedges, then go through the breading process – cover the slices in flour, then the eggs, then in the panko mixture. Bake until they are good and golden brown.
While the avocado fries are in the oven, put the ingredients for the dipping sauce into a blender or food processor and process until it’s nice and smooth. The chipotle mayonnaise is great for sandwiches, too, if you have any leftover.
- 2 avocados, ripe but still firm (see note)
- 3/4 cup all-purpose flour
- 2 large eggs
- 3 tablespoons water
- 1 cup panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 pinch of cayenne pepper, opt.
- Freshly ground black pepper, to taste
- 3/4 cup mayonnaise
- 1 chipotle pepper, from canned chipotle peppers
- 1 teaspoon adobo sauce (from can)
- Preheat oven to 350°F. Prepare baking pan by spraying lightly with cooking spray or lining with parchment paper. Alternatively, place wire rack into shallow baking pan, spray lightly.
- Arrange three shallow bowls on counter. Put flour into first bowl. In the second bowl, beat eggs with water. Mix panko, Parmesan cheese, and cayenne in the third bowl.
- Cut the avocados in half, remove them from the skin with a spoon. Place them flat side down on the cutting board, sprinkle with pepper. Slice the avocados into wedges.
- Dip each wedge into the flour, the eggs, and then the panko mixture, pressing lightly to adhere. Place on prepared baking pan.
- Bake for 30 minutes, or until golden brown.
- Meanwhile, place mayonnaise, chipotle pepper, and adobo sauce into blender or food processor. Process until smooth. Refrigerate until ready to use.
- Serve avocado fries with dip.
- You want the avocados to be ripe, but still a little stiff. Almost as though you would rather eat them tomorrow instead of today. That way they will hold up through the breading and baking.
Nutrition Information:Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 704Total Fat: 52gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 40gCholesterol: 116mgSodium: 630mgCarbohydrates: 49gFiber: 9gSugar: 3gProtein: 14g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.