Crunchy with golden brown panko on the outside and buttery within, avocado fries are a low-effort, high-reward snack that come together in less than 30 minutes.
If you have a bunch of soft, ripe avocados sitting on your kitchen counter, this is not the recipe for them. It’s tempting to think that perfectly ripe avocados are always better for cooking and eating, but in the case of avocado fries—where we have to be able to peel, slice, and coat the avocado before cooking it—we want fruit that are ripe but on the firmer side.
The ideal avocado for this is one that gives just slightly when you gently press the fruit near the stem end, with flesh that’s a vivid pale green. Once cooked, the slightly too-firm slices will soften to the exact buttery texture we want from an avocado. Avoid rock-hard, under-ripe avocados; not only will they be a pain to cut into and pit, but they may also have an unpleasant bitter flavor.
Just as important as the breadcrumbs themselves is what you do to them. The key to even browning is to toss the panko with oil so each breadcrumb becomes evenly saturated—the oil acts as a conductor for heat and helps us successfully mimic that fried effect we’re after.Second, if we can add more flavor to the avocado fries, the breadcrumb coating is one of our best options for doing that .
heat. The possibilities are endless, and they do make a difference: After rounds of testing, I didn't want to go back to plain salt-and-pepper–seasoned bread crumbs, so while the seasonings are optional in the recipe, I highly recommend them.making crispy, crunchy food at home has become both easier and faster. These small but mighty machines function like small convection ovens by rapidly circulating hot air within the cooking chamber, resulting in faster cooking and more even browning.
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