Califonia Bountiful

Avocado fries

Crunchy on the outside, and creamy and nutty inside, these avocado fries are over-the-top good!

Chef Sandy Sauter
CIA at Copia, Napa

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2 cups canola oil, for frying    
1 large avocado, firm but ripe    
1/2 cup flour, seasoned generously with salt and pepper
2 large eggs, beaten
1 tbsp. water  
Juice of 1 orange    
1 cup panko bread crumbs    
Salt, to taste


Heat oil in a small saucepan to 375 degrees. Leaving the skin on the avocado, cut it into quarters lengthwise. Discard seed, peel and cut each quarter in half lengthwise for a total of 8 wedges. Place seasoned flour on a small plate. In a small bowl, combine egg and water with orange juice. Place panko on another small plate.

Dredge avocado wedges in flour and shake off any excess. Dip into egg mixture and finally into panko to nicely coat. When oil is hot, fry 3 to 4 avocado slices at a time until golden brown, about 30 seconds. Gently transfer with tongs to paper towel-lined baking sheet and sprinkle generously with salt.

Serves 2


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