My First Time with Avocado Fries
My grandson made these for me years ago. I was so surprised. I thought, “Fries from an avocado?” It sounded strange. But one bite changed my mind. I still laugh at that.
The outside gets crispy and golden. The inside stays soft and creamy. It is a wonderful mix. This matters because trying new foods is fun. You might find a new favorite.
Let’s Make That Zippy Sauce
Always make your sauce first. This gives the flavors time to get friendly. Mix the mayo, garlic, lime, and chili powder. Doesn’t that smell amazing?
Put it in the fridge for an hour. Waiting is the hardest part. But it makes the sauce taste so much better. Trust me on this.
The Coating Station
Now, slice your avocados. Be gentle, they are soft. You will need two bowls. One has the egg and milk wash. The other has your flour and spices.
Here is my little trick. Dip each slice twice. Go wash, then flour, then wash, then flour again. This makes a perfect, crispy jacket. What is your favorite food to bread and fry? Tell me, I love to learn.
Cooking Your Fries
You can cook these three ways. I like the stovetop for that classic fry. The oil sizzles when it’s ready. Cook for just one minute per side.
The oven or air fryer works great too. They all make a tasty snack. *Fun fact: The avocado is a fruit, not a vegetable! It grows on trees.
Time to Eat and Share
Let your fries cool a tiny bit. Then dip them in that cool, zippy sauce. The creamy and the crispy is magic. This matters because good food is meant to be shared.
Would you serve these as a snack or with dinner? I think they are perfect for both. Did you try them? I would love to hear how yours turned out.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Avocados | 2 | sliced into 1/4 inch slices |
| Eggs | 2 | |
| Milk | 1 ½ cups | |
| Worcestershire sauce | 1 Tablespoon | |
| All purpose flour | pinch | for egg mixture |
| Red Pepper flakes | 3 teaspoons | |
| Ground black pepper | ¼ teaspoon | |
| All purpose flour | 2 cups | for breading |
| Olive oil | as needed | for cooking; amount varies by method |
| Mayonnaise | ¾ cup | for aioli |
| Minced garlic | 3 Tablespoons | for aioli |
| Lime juice | 2 ½ Tablespoons | for aioli |
| Chili seasoning (or taco seasoning) | ¾ teaspoon | for aioli |
My Crispy, Dreamy Avocado Fries
Hello, my dear! Let’s make something fun today. These avocado fries are a happy little surprise. They’re crispy outside, creamy inside. My grandson calls them “green magic sticks.” I still laugh at that.
We’ll start with the sauce. It needs time for the flavors to get friendly. Doesn’t that smell amazing? Garlic and lime just sing together. Here’s how we make the magic happen.
- Step 1: Make the aioli first. Grab a small bowl. Put in the mayonnaise, minced garlic, lime juice, and chili seasoning. Stir it until it’s all one happy, creamy color. Cover the bowl and tuck it into the fridge. It will taste much better after a little nap. (Hard-learned tip: Don’t skip the chilling time! It makes all the difference.)
- Step 2: Now, let’s get the avocados ready. Slice them into thick strips, about a quarter-inch. Be gentle, they are soft! In one bowl, whisk the eggs, milk, and Worcestershire sauce. Sprinkle in a spoonful of flour and whisk again. This helps the coating stick. It’s like giving the avocado a cozy blanket.
- Step 3: Set up your breading station. In another bowl, mix the two cups of flour, black pepper, and red pepper flakes. Now for the fun part. Dip each avocado slice in the egg mixture, then the flour. Do it all one more time! This double coat makes them extra crispy. Do you think one coat or two is better for crunch? Share below!
- Step 4: Time to cook! Heat your oil in a skillet until it sizzles. Carefully add the breaded slices. Don’t crowd the pan. Fry them for about a minute per side until golden. Let them cool on a paper towel. That first bite is pure joy. So creamy and warm inside.
Cook Time: 15–20 minutes
Total Time: 35 minutes (plus chilling)
Yield: 2–3 servings
Category: Appetizer, Snack
Three Twists to Try Next Time
This recipe is like a favorite song. You can sing it a little differently each time. Here are three ways I like to change it up. They are all so simple and fun.
- Cheesy Crunch: Add a handful of grated parmesan to the flour mixture. It makes a salty, golden crust.
- Smoky Dip: Stir a teaspoon of smoked paprika into the aioli. It tastes like a summer barbecue.
- Herb Garden: Mix dried oregano or basil into the breading flour. It smells like my kitchen window sill.
Which one would you try first? Comment below!
Serving Them Up Just Right
These fries are wonderful all on their own. But I love making a little plate. It feels special. Try them on a bed of crisp lettuce. Or next to a simple tomato salad. The colors are so pretty together.
For a drink, a cold glass of lemonade is perfect. It cuts through the richness. For the grown-ups, a light, fizzy beer works nicely. It’s a refreshing match. Which would you choose tonight?
Keeping Your Avocado Fries Crispy
Let’s talk about keeping these treats tasty. They are best eaten right away. But you can store leftovers in the fridge. Just put them in a single layer on a plate. Cover them loosely with a paper towel. They will keep for a day.
I do not recommend freezing them. The avocado gets a strange texture. I learned this the hard way. I once froze a batch for my grandson’s visit. They were sadly mushy when we cooked them.
To reheat, use your oven or air fryer. A few minutes at 350 degrees will crisp them back up. The microwave will make them soft. Batch cooking the breading part is smart. You can coat all the slices ahead of time. Then just cook what you need for dinner. This saves so much time on busy nights. Have you ever tried storing it this way? Share below!
Fixing Common Kitchen Hiccups
First, your breading might not stick. This happens if the avocado is too wet. Pat your slices dry with a towel first. A dry start means a crispy coat.
Second, the oil might not be hot enough. If your fries soak up oil, it’s too cool. I remember when this made my first batch greasy. Wait for that water drop to sizzle. This matters for a light, crunchy fry.
Third, the aioli might taste too strong. Fresh garlic can be powerful! Let the sauce sit for an hour. The flavors will mellow and become friends. This step matters for a perfectly balanced dip. Cooking is about learning from little mistakes. Each fix makes you a more confident cook. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free flour blend. It works just the same.
Q: Can I make anything ahead?
A: The aioli is better made ahead. Mix it up an hour before you start cooking.
Q: I don’t have Worcestershire sauce.
A: A little soy sauce or skip it. The recipe will still be delicious.
Q: Can I double the recipe?
A: Absolutely. Just use two pans or cook in batches. Don’t crowd the pan.
Q: Any optional tips?
A: A squeeze of fresh lime on the hot fries is wonderful. *Fun fact: Avocados are actually berries!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making these crispy avocado fries. They are a fun twist on a favorite snack. Cooking should bring joy and a little mess. My kitchen is always a happy, floury place.
I would love to see your creations. Share a picture of your golden-brown fries. It makes my day to see families cooking together. Have you tried this recipe? Tag us on Pinterest! Thank you for spending time with me today.
Happy cooking!
—Anna Whitmore.
Avocado Fries with Garlic Lime Chili Aioli
Description
Crispy avocado fries with a zesty garlic lime chili aioli. The perfect easy appetizer or healthy snack that’s irresistibly delicious and ready in minutes.
Ingredients
Instructions
- Mix mayonnaise, garlic, lime juice and chili seasoning in a bowl or in the blender. Cover and refrigerate for at least an hour before serving to allow the flavors to marry.
- Fill a skillet with oil until about ¼-1/2 full. Heat on med-high until a drop of water causes the oil to sizzle.
- Slice the avocados into approximate ¼” slices.
- In one bowl, whisk together your eggs, the milk and the Worcestershire sauce. Add a spoonful or two of flour. You’re looking for a smooth consistency but with a little hold. (this helps when dipping everything). I usually start with about a tablespoon and then add about a ½ tablespoon more.
- In another bowl, combine the rest of your flour, pepper and red pepper or chili powder – you choose which way you want it. We actually used red pepper. Mix it all together.
- Now, take each slice of Avocado, dip it into the egg mixture and then the flour mixture, then back into the egg mixture then a final dredge through the flour mixture. Set them on a plate until you have them all ready to cook.
- When ready to cook, choose your cooking method and follow the directions for that cooking method.
- On the stovetop, simply heat oil and place avocados into oil, and fry for about 1 minute on each side. Be careful not to crowd them in the pan. Remove them to a paper towel. Allow to cool slightly before enjoying.
- In the oven, simply follow the recipe, but place coated avocado fries on a baking sheet, spray with olive oil cooking spray and bake at 350 degrees for approx. 15-20 or until golden brown.
- In the air fryer, follow the recipe but place breaded avocado into the basket of your air fryer, careful to keep them from touching so the air will get all around them. Spray with cooking oil on both side. Please keep in mind that all air fryers are different and tend to cook different. I have this OG, and in mine, I cook them for about 3-5 minutes, flip them and then cook them for 3-5 minutes. I use the French fry setting, but that seems to be roughly about 350-375 degrees. Just keep watch and when you take them out to flip them the first time, determine how much longer you think they need.
Notes
- You should mix up the Aioli sauce first, so that it is ready when you’re ready to eat. Serve on the side of the avocado fries or with any other kind of food.
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