Amazing Avocado Fries




Introduction: Amazing Avocado Fries

A fun new way to eat amazing and delicious avocados. As if you need another excuse right? Well, that's what I thought too....

Avocados are nature's butter and a super food. They are creamy source of natural healthy fats with a side of vitamin C, fiber, and potassium--just to name a few. They are great additions to salad, create a kaleidoscope of flavor in guacamole, and are essential in any sandwich or on top of any omelet. I was looking for a new way to consume the green creamy superfood when I stumbled upon avocado fries. They are delicious, nutritious, and easy. So much so that I decided to share them in this Instructable.

Make them, fall in love with them, and repeat. 


Step 1: Things You'll Need

Gather the following:
  • 2 Ripe** Avocados
  • Vegetable Oil, or preferred frying oil
  • Bread Crumbs
  • 2 Eggs
  • Salt to taste
  • Pepper to taste
  • Kitchen Knife
  • Spoon
  • Pan
  • Tongs (utensil for flipping during Fry step)
  • Paper Towels
**NOTE: You want your avocados to be on the firm side of ripe as they will be easier to handle during the breading and egg dipping process. 

Step 2: Scoop and Slice

First things first, cut your avocados in half and remove the seeds. Scoop the avocado fruit out of it's leathery shell with a spoon, but make sure to keep the avocado fruit intact.

Place the avocado fruit upside down on your cutting board. With a kitchen knife, slice your avocado lengthwise into 3/4 inch (1.905 cm) wide strips. 

Step 3: Eggs

Beat two eggs in a bowl until uniform. These eggs will be used to create the outer coating on the avocados later. 

Step 4: Coat, Dip, Coat

Now repeat the following with each of your avocado slices. 
  1. Coat each slice in bread crumbs. 
  2. Dip your coated avocado slice into your egg batter.
  3. Coat your slice again, making sure that all of the egg batter on your slice is covered. 
I've found that it's easiest to do step 1 (above) with all of your slices, then step 2 (above) with all of your slices, and then finally step 3 (above) with all of your slices. I wasn't following this method at first and ended up with gummy fingers covered in bread crumbs and egg--which gets annoying after a couple slices. 

Alternative Bread Crumb Idea: If you are GF or trying to avoid bread and gluten, try with a gluten free substitute or coconut flour and flakes. I haven't tried the coconut but it seems like it could be good!

Step 5: Fry

Pour your fry oil of choice into your frying pan, I chose vegetable oil. Turn on the stove, and let the oil heat up. 

Once your oil is hot, place your breaded avocado slices into the pan. Fry the slices until they are brown on both sides. Flip the slices if necessary with kitchen tongs. 

Alternative to Frying: Bake on a lightly greased cookie sheet in a preheated oven (400F-425F) until browned and crispy for 15-20 minutes. 

Step 6: Drain & Dry

When your avocado slices are nicely browned on both sides, remove them from your pan with kitchen tongs. Set them on a plate lined with paper towels. The paper towels will absorb any oil residue on your slices and keep them from getting soggy later. 

Allow your slices to dry on the paper towel, but don't let them get too cold. Fries are good hot!

Step 7: Enjoy

Serve immediately! These tasty little snacks are great at parties, alongside sandwiches, and as an afternoon snack. They go really nicely with dipping sauces as well. They're pictured here with a chipotle dipping sauce (sour cream, lemon, and chipotle chile powder) but I would also try it with the following: cilantro lime, honey mustard, garlic lime, maybe even a soy-sesame, although I have yet to try them all. 

Fun Avocado Fact: They are also called Alligator Pears



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    39 Discussions

    I HAVE to try these! I never thought to make this. Very well done instructable.

    Crumbing anything. For example sake - crumbed chicken.

    Place flour in large freezer bag. Add chicken,( blow unto bag to increase its size, hold top firmly to hold in air before EACH shake) and shake. Add beaten egg and shake well to coat all chicken. Add breadcrumbs and shake. Viola! crumbed chicken from one bag and clean hands. I always coat this way.

    Made these this past weekend, as well as zucchini using the same recipe. They were awesome! I also did onion rings using the typical flour dust + egg dip + bread crumb batter. I think I'll use your method for onion rings next time, and will bake instead of frying. Thanks!

    Step 4 image 1 you can use corn starch to coat them dip into egg and then the bread crumbs.

    1 reply

    Why are you suggesting adding corn starch? How does adding another ingredient improve this Instructable?

    I use a LOT of avocados & have discovered that slicing or dicing them is much easier in the shell. Use a very sharp knife (serrated helps), cut the fruit in half, remove the pit, lay the half cut side down & slice, then peel the shell off (dice after you peel the slices). Much easier & less messy than trying to scoop & slice.

    2 replies

    if you're need a very sharp knife, your avocado isn't ripe. I find a rounded tip butter knife is best. It cuts through the fruit but not the skin.

    If you'll read what I posted, you'll see that the way I do it is cut through the skin then peel the skin off the slices so a sharp knife IS necessary. That way you don't have to go through the mess of trying to scoop out the avocado. After slicing hundreds, or possibly thousands, of avocados this way, I can assure you it's much easier & quicker, and less messy.

    I have made these but baked them. Cookie sheet, foil, a grill to elevate them. And dip them in a lemon, garlic aioli.

    5 replies

    Just a heads up. Aioli means mayonnaise with garlic. So saying "garlic aioli" is a bit redundant. I bet your lemon aioli was delicious! <3

    I did 350 (smaller oven) and cooked for 12 mins and flipped them half way through very very carefully cause it can get messy.

    What temperature and length of time? I would LOVE to try these but I don't dig on the frying.

    I dislike fying food too but I love Avocados. I preheated my toaster oven, it's a big one, to 400, I used the convection setting for the circulation and cooked them about 20 minutes. I tried it without the convection at the same temp and it took a little longer. You could do it in a regular oven too, I was just experimenting to get an idea of how it would turn out. They got nice and crispy too. I did make the batter a little dryer on the second try too because the first ones dripped a little.

    Ah, I should have read the whole 'ible first! I asked about baking and here you have it! I can't wait to try it.

    Does the cooking (frying or baking) make the avocadoes softer? As in, could this be done with avocadoes that are slightly harder and the cooking will soften them?

    And anywhere else that speaks Portuguese. Abacate = Avacado in Portuguese. I think, in Portuguese, this recipe would be called: Abacate Fritas.

    YOOOOOO i just made these and they were DOOOOOPE

    cool job, dawg