Avocado fries are like country fair meets perfect game day snack. They addicting!
Technique tip: I prefer using a wok to fry because the sloped sides make it easier to maneuver the avocado slices.
Swap option: You could use cornmeal instead of flour to bread the avocado slices.
- 1/4 cup mayonnaise
- 2 teaspoons Sriracha
- 1 teaspoon fresh lime juice
- 1 quart vegetable oil (or other plain-tasting frying oil, such as peanut oil)
- 1/2 cup all-purpose flour
- 1 teaspoon ground cumin
- 1 egg
- 1 avocado, pitted, peeled and sliced lengthwise into 10 wedges
- Kosher salt
For the dipping sauce:
In a small bowl, combine the mayonnaise, Sriracha and lime juice; set aside.
For the fries:
Pour the oil into a wok, cast-iron skillet or Dutch oven and place over high heat. (I prefer using a wok because the sloped sides make it easier to maneuver the avocado slices.)
In a small bowl, mix the flour and cumin together. In another small bowl, beat the egg.
Dip each avocado slice into the flour mixture, then immerse it in the beaten egg, then return it to the flour mixture and coat well. Lay each battered avocado slice on a plate; prepare all the avocado slices before you begin frying them.
Carefully lower the avocado slices into the hot oil one at a time, minimizing splashing by placing one end of the avocado in the oil, then gently releasing it. Use a metal slotted spoon or a spider strainer to continuously move the avocado slices around in the oil.
Once the batter turns golden on all sides, about 3 minutes, remove the fries from the oil and drain on a paper towel–lined plate (which actually wicks away more oil than using a wire rack and does not make the fried avocado soggy, contrary to popular belief). Season with salt immediately.
Arrange the fries on a platter and serve with the dipping sauce.