Avocado Fries

Avocado Fries Final Product

Combining the good and bad fats of this world to create something heavenly – the avocado fry. Tired of the typical fried potato? Try these on for size. And don’t forget the Lime Sriracha Mayo, because we play for keeps.

Big ups to Adrianna and Caroline of A Cozy Kitchen for the recipe and photos!

Slices of Avocado

Bite of Avocado

Avocado Fries Final Product



1 avocado, sliced into ¼ inch slices

½ cup milk

½ cup flour

1 egg, beaten

Canola oil, for frying


Lime Sriracha Mayo

½ cup mayonnaise

Juice from ½ lime

Sriracha, or other spicy chili sauce


Fill a skillet with oil until it’s about ¼ – ½ inch full. Heat on high until oil sputters when a drop of water is dropped in.

Place the milk, flour and egg into three separate shallow dishes. Beat about a tablespoon of water into the egg mixture. Take a slice of avocado and dunk in milk, then the flour, then the eggs, then back in the flour. Place each slice on a plate until you’ve dunked the whole batch in batter.

Slowly add the slices to the oil. You don’t want to overcrowd the pan, so stop before they all start touching each other. After about a minute you’ll see the edges turning brown, this means it’s time to flip them over. Allow to cook for another minute and then remove them from the skillet and place on a plate lined with paper towels.

To make the mayonnaise, mix together the mayo, lime juice and sriracha. Add the Sriracha to taste depending on how spicy you want it. Serve along side your avocado fries and enjoy!


By Geoff Kutnick

Geoffrey Kutnick is the King of Soft Serve. Been placing ice cream in soup bowls at the buffet since '87.

4 replies on “Avocado Fries”

There are several Mexican restaurants near where I live that serve stuffed, deep-fried avocados, and they are always delicious.  It’s like fried green butter stuffed with cheese and beef.  I’m guessing the cooking time is short enough that the avocados don’t become bitter.

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