Avocado
Baked Avocado “Fries” with Sriracha Mayo
- Prep time 25 minutes
- Cook time 5 minutes
- Serves 4
Author Notes
These avocado “fries” are a wonderful addition for a game or movie night to share with family and friends, or for those moments when you want a snack that’s crunchy on the outside and soft on the inside you simply don’t want to share. Serve ‘em hot and drizzled with plenty of spicy sriracha mayo (or serve the mayo on the side). To successfully make avocados as fry-like as possible, it’s important to use ripe avocados that are still firm, and the creamy, in-season California Avocados I used here fit the bill. If your avocados are too soft, they run the risk of falling apart while preparing.
Avoid handling the avocados too much—using a fork or spoon is gentler and prevents damage to the fruit. Instead of drizzling the oil over the breaded fries, add the olive oil to the panko mixture because it ensures even browning of the panko mixture in the oven. Pro tip: Use the best mayonnaise you can find because that will make your sriracha mayo as delicious and dippable as possible. —Nik Sharma
Test Kitchen Notes
This recipe is shared in partnership with California Avocados. —The Editors
Ingredients
- For the sriracha mayo:
-
3/4 cup
(180 grams) mayonnaise
-
1 to 2
garlic cloves, grated on a microplane zester
-
2 tablespoons
sriracha
-
1 tablespoon
freshly squeezed lemon juice
-
1 teaspoon
smoked sweet paprika
- For the baked avocado “fries”:
-
1
large egg
-
1 cup
(60 grams) panko bread crumbs
-
1/2 teaspoon
garlic powder
-
1/2 teaspoon
onion powder
-
1/2 teaspoon
smoked sweet paprika
-
1/2 teaspoon
ground cumin
-
1/2 teaspoon
ground coriander
-
1/2 teaspoon
fine sea salt, plus more as needed
-
1/4 cup
(60 milliliters) extra-virgin olive oil
-
4
small (or 2 large) ripe, firm California Avocados
Directions
- For the sriracha mayo:
- Whisk all the ingredients together in a medium bowl and taste. If needed, season with salt or extra lemon juice. Note: This can be made 1 day ahead; store in an airtight container in the refrigerator until ready to use.
- For the baked avocado “fries”:
- Preheat the oven to 420°F. Line a baking sheet with parchment paper.
- Place the egg in a medium mixing bowl and lightly whisk it until combined.
- Place the panko, garlic powder, onion powder, paprika, cumin, coriander, and ½ teaspoon fine sea salt in a large mixing bowl. Dry whisk to thoroughly combine, then fold in the olive oil. The panko should absorb the olive oil and no longer be dry and white but turn translucent.
- Work with one avocado at a time, to avoid browning of the cut fruit. Cut the avocados in half lengthwise, then remove and discard the seed and peel the skin. Cut the avocado into ½-inch-thick wedges and lay them out on the cutting board. Season lightly with salt.
- Using a fork and a large spoon, dip the avocado wedges into the whisked egg, drain the excess egg, and add the avocado to the panko mixture. Toss to coat well, transfer with a fork, tapping gently to remove any excess crumbs, and place the breaded avocado wedges on the prepared baking sheet. Prepare all the avocado wedges similarly. Bake for 15 to 20 minutes, or until golden-brown and crisp, rotating halfway through cooking. Remove from the oven, transfer to a serving dish, and serve hot (or warm) with the sriracha mayo. Note: These are best eaten within an hour of cooking.
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