“I love avocados, and I eat them year round. Avocados are so versatile, from the now everywhere ‘avocado toast’ to paleo avocado/cocoa pudding (way better than it sounds). In one of those rare moments when I had some time, I came up with this recipe for avocado fries. They are crunchy on the outside and warm and creamy on the inside. I dip them in our buffalo sauce, which makes a nice contrast. The sauce will be more than you need for the fries, but it too can be used for many things – Dipping roasted potatoes or spicing up chicken salad for example,” says Corporate Executive Chef Eva Pesantez of Brother Jimmy’s.
- 3 Hass avocados, not too soft.
- ¼ cup all purpose flour
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ cup granulated garlic (not powder)
- 2 eggs
- 1 ½ cups bread crumbs
- 6–8 cups oil for frying
1. Heat oil to 325º in a heavy-bottom pot. The oils should be at least 4 inches deep.
2. Mix together the flour, salt, pepper and granulated garlic. Set aside.
3. Beat the eggs. Cut the avocados into quarters and peel.
4. Depending on the size of the avocados, cut each quarter into 2–3 more wedges about ¾ inch each. Set aside.
5. Set up a breading station. Flour, egg, breadcrumbs. You want to handle the avocados gently. Coat them well with the flour, then dip in the egg and make sure they are totally covered before transferring to the breadcrumbs.
6. In two batches, cook the “fries” for about 1 minute until golden and crisp.
Drain on paper towel and serve with Buffalo sauce (recipe) follows.
- 1 ½ cups Franks hot sauce
- 2 tbsp granulated sugar
- ¾ tsp cayenne pepper
- ¾ tsp chili powder
- 1 oz butter, unsalted, cold
1. Whisk together the sugar, cayenne, and chili powder in a 2-quart saucepot. Add in the hot sauce and mix.
2. Cook over medium heat, stirring occasionally until sauce begins to simmer. Cook for 2 minutes more and remove from heat.
3. Whisk the butter into the sauce.Back to top