Ingredients:

  • 2 large, ripe but firm avocados (approx. 400g), peeled, pitted, and cut into 1/2-inch thick fries
  • 1/2 cup (65g) all-purpose flour, plain flour
  • 1 teaspoon (5g) garlic powder
  • 1/2 teaspoon (2.5g) smoked paprika
  • 1/4 teaspoon (1.25g) cayenne pepper (optional, for a kick)
  • Salt and freshly ground black pepper to taste
  • 2 large eggs, beaten
  • 1 cup (100g) panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese (optional)
  • Cooking spray (olive oil or avocado oil)
  • 1/2 cup (120g) sour cream
  • 1/4 cup (60g) mayonnaise
  • 1 tablespoon (15ml) lime juice, freshly squeezed
  • 1 teaspoon (5ml) chipotle pepper in adobo sauce, finely minced (adjust to taste for spiciness)
  • 1/4 teaspoon (1.25g) garlic powder
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Gently toss avocado fries in flour mixture.
  2. Dip floured avocado fries in beaten egg, ensuring they are fully coated.
  3. Dredge in panko breadcrumb mixture, pressing gently to adhere.
  4. Arrange breaded avocado fries in a single layer on prepared baking sheet or air fryer basket.
  5. Chill for 15 minutes.
  6. For Baking: Preheat oven to 400°F (200°C). Spray avocado fries lightly with cooking spray. Bake for 12-15 minutes, flipping halfway through, until golden brown and crispy.
  7. For Air Frying: Preheat air fryer to 400°F (200°C). Spray avocado fries lightly with cooking spray. Air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
  8. In a small bowl, combine sour cream, mayonnaise, lime juice, minced chipotle pepper, and garlic powder.
  9. Season with salt and pepper to taste.
  10. Stir well to combine.
  11. Serve avocado fries immediately with Chipotle Lime Dip.