Avocado Fries

[Fry Me to the Moon Remix]

Crispy, creamy avocado fries that prove healthy fats can be indulgent. These golden beauties are perfectly seasoned and air-fried to perfection for guilt-free snacking.

remixology.com/recipe/avocado-fries/

Makes

Serves 4-6

Total Time

25 min (15 min prep)

Ingredients

2 firm, ripe avocados (about 300g total)
1/2 cup (60g) cassava flour
1 large egg (50g), beaten, pasture-raised preferred
3/4 cup (45g) panko breadcrumbs
1/2 tsp (3g) Diamond Crystal kosher salt
1/4 tsp (1g) black pepper
1/4 tsp (1g) garlic powder

Steps

Preheat:

Set air fryer to 400°F (204°C) and let preheat for 3-5 minutes while preparing ingredients for optimal cooking temperature.

Slice:

Cut each avocado in half, remove pit, and slice each half into 6-8 even wedges (about 1/2 inch thick) for uniform cooking and easy handling.

Season:

In shallow bowl, mix cassava flour with salt, pepper, and garlic powder. Set up dredging station: seasoned flour, beaten egg, and panko in separate bowls.

Coat:

Dredge each avocado wedge first in seasoned flour, then beaten egg, then panko breadcrumbs. Press coating firmly and let rest 5 minutes for better adhesion.

Fry:

Place coated avocado fries in single layer in air fryer basket. Cook at 400°F (204°C) for 10 minutes total, flipping carefully at 5-minute mark for even browning.

Serve:

Remove immediately when golden brown and serve hot with kefir dip, coconut yogurt, or your favorite dipping sauce while coating is still crispy.

Make it Good For The Gut (Optional)

Replace regular egg with pastured duck egg for richer flavor and higher omega-3 content. Add 1 tablespoon ground flaxseed to the panko for extra fiber and omega-3s. Serve with plain kefir or coconut yogurt mixed with fresh herbs for probiotic benefits. Include 1/4 teaspoon turmeric powder in the flour mixture for anti-inflammatory properties. Use fermented garlic powder instead of regular for additional gut-friendly bacteria.

Remix Options

Vegan Version: Replace egg with flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) or aquafaba (3 tbsp chickpea liquid). Flour Alternatives: Use almond flour, coconut flour (reduce to 1/4 cup), or gluten-free all-purpose flour instead of cassava. Coating Variations: Try crushed pork rinds for keto, crushed Simple Mills crackers for grain-free, or unsweetened shredded coconut for tropical twist. Spice Blends: Add 1/2 tsp smoked paprika + 1/4 tsp cumin for Mexican flair, or 1/2 tsp Italian seasoning + 2 tbsp grated Parmesan for Italian style. Baked Version: Bake at 425°F (220°C) for 12-15 minutes, flipping once, if no air fryer available. Dipping Sauces: Serve with chipotle mayo, cilantro lime crema, or sriracha aioli for extra flavor punch.

Good To Know

Avocado Selection: Choose avocados that are ripe but still firm – they should yield slightly to pressure but not be mushy, as overripe avocados will fall apart during coating. Coating Technique: Press panko firmly onto each piece and let coated fries rest 5-10 minutes before cooking to help coating adhere properly. Air Fryer Tips: Don’t overcrowd the basket – cook in single layer for maximum crispiness and do multiple batches if needed for even browning. Temperature Precision: 400°F (204°C) is the sweet spot for crispy exterior without burning the coating while heating the avocado perfectly. Timing Matters: Flip at exactly 5 minutes to prevent sticking and ensure even golden browning on both sides. Storage Reality: Best eaten immediately while coating is crisp, but leftovers keep 24 hours refrigerated and can be reheated at 375°F (191°C) for 2-3 minutes. Oil-Free Advantage: No oil spray needed since the egg provides enough moisture for proper browning in the air fryer.