Panko Avocado Fries
Our latest side dish recipe will have your taste buds swooning with every bite. Buttery avocado paired with crispy panko is rich and indulgent, but best of all, still healthy!
Two of the best foods ever . . . in our opinion at least!
Just when we think the two of them can’t get any better, we bring them together for an out-of-this-world experience.
If you think we are exaggerating, just imagine this – super creamy avocado with a crispy coating of panko bread crumbs, dipped in a luscious garlic and parsley yogurt dip.
Okay, so maybe these aren’t actual “fries” in their traditional sense. Just because we are indulging a bit, doesn’t mean that we can’t keep it healthy!
By baking these fries, we limit the amount of fat we use. Most of the fat comes from the avocados, and those are healthy, good-for-you fats, which helps reduce levels of cholesterol. (Raise your kitchen IQ with A Lesson on Fat.)
As for the dip, it only contains a small amount of mayonnaise, so you do not have to feel guilty eating these rich and indulgent fries. We know we don’t!
In fact, right now seems like a good time to make another batch!
- Look for ripe avocados that are still slightly firm, so that they can withstand the breading process.
- Make the dip up to 3 days in advance, so all you have to prep is the avocado on the day-of. Learn how to chop parsley for the dip and slice avocados into wedges with our how-to videos:
How to Chop Cilantro or Parsley
Learn how to chop parsley using the 'pivot-and-fan' chopping technique with this short video.
How to Slice Avocados into Wedges
Learn how to peel an avocado and chop it into wedges.
- Wired cooling rack – keeps the avocado fries crispy
- Sheet pan – perfect for the rack to sit in and makes it easy to take the fries out all at once
For more kitchen and equipment and tool smarts, visit our Essential Kitchen Cookware and Tools
- Garlic – 1 clove, minced
- Parsley – 3 sprigs, chopped (loosely packed)
- Greek yogurt – ¼ cup
- Mayonnaise – 3 Tbsp
- Lemon juice – 1 Tbsp
- Flour – ½ cup
- Egg – 1, whisked
- Panko – ½ cup
- Paprika – ½ tsp
- Cooking oil – 1 Tbsp
- Avocado – 2, sliced into wedges
- Make dipping sauce – Mince garlic and chop parsley. Mix with Greek yogurt, mayo, and lemon juice. Season to taste with salt and pepper. (Can be done up to 3 days ahead)
- Prep breading stations – 1) In one bowl, mix flour with some salt and pepper; 2) In a second bowl, lightly whisk egg. If you like spice, add a few drops of your favorite hot sauce; 3) In a third bowl, mix together panko, paprika, some salt and pepper, and cooking oil.
- Avocado – Slice into wedges.
- Preheat oven to 450 degrees. Place a wired cooling rack into a sheet pan.
- Dip avocado wedges into flour, then egg, and then panko. Place breaded wedges on cooling rack. We found it pretty quick to do wedges one at a time. Shake and bake doesn’t quite work as well with delicate avocado wedges. Continue until done and then bake for 15 to 20 minutes until the panko gets golden.
- Enjoy avocado fries with the creamy dip!