Firm, ripe avocados are sliced, breaded and baked to crisp tenderness in this Baked Avocado Fries recipe.
When Will was a toddler, he fell in love with the lyrical rhymes of Dr. Seuss. Over and over again, we’d read Green Eggs and Ham, One Fish Two Fish Red Fish Blue Fish and The Cat in the Hat, until my eyes were bleary and my voice hoarse.
When Paige arrived, Margaret Wise Brown’s Goodnight Moon joined the mix along with Guess How Much I Love You by Sam McBratney and Anita Jeram, Cloudy with a Chance of Meatballs by Judy Barrett and Ron Barrett and — a personal favorite of mine — Where the Wild Things Are by Maurice Sendak.
As they got older, my kids’ book preferences changed. One day a book would be a begged-for favorite, and the next day another would take its place. Just when I’d think I had them figured out, they’d switch it up and want to read some other book. It meant we didn’t often read the same thing, and there was always more they wanted to read.
Life is a lot like that. Just when you think you have it all figured out, something changes. Perhaps that coffee brew you’ve loved for years doesn’t taste the same anymore. Perhaps your morning ritual of pre-dawn yoga isn’t working for you anymore, because you’d rather have more sleep. Maybe your favorite band just sounds repetitive now. And sometimes, those changes come in the form of something entirely unexpected and wildly wonderful.
When that last one happens — when something changes in your life that comes out of nowhere and tilts your world in a way you never anticipated for the better — it’s pretty spectacular. My kids’ reading life has been like that lately — Will’s found a series of books he adores, and Paige has found several authors she really enjoys. That’s also how the last year or so has been, since the prospect of a dream job in Maine cropped up and I leapt for it. It’s been a year full of surprises, and I am so much happier for it.
And when my kids and I first tried avocado fries? It was a lot like that too.
The first time we had avocado fries was a chilly winter day when my sister whipped up a batch for our whole family. My brother and I were both home visiting, as were my kids. So my sister locked herself in the kitchen to prepare them, knowing how much we all enjoy avocado. When she finally emerged, she surprised us with a platter of crispy on the outside, warm and silky on the inside, avocado fries. We were instantly smitten. The flavors and textures — and the temperature — together really gave these bites something special.
Months later, I am still thinking about her avocado fries. They were fantastic.
For my version, I created a spiced flour coating for the breading. Seasoned with a chile powder (of your choice!) and salt, the coating is followed with dips into egg and breadcrumbs. Together, when baked, these things create a crispy crust on the fries while the inside of them is warm and creamy. Finished off with a drizzle of lime juice and a sprinkle of salt, avocado fries are totally addictive.
Don’t say I didn’t warn you.
Who knew warm avocado could taste so good?
Truth is, if not for my sister making them, I might never have tried avocado fries in the first place. While I’d seen recipes for avocado fries before, I didn’t even considered trying them until they were in front of me. So different and beyond the ways I typically enjoy avocado, I wasn’t sure how they’d taste. But I am so glad I gave them a try.
And maybe that’s a metaphor for life too. Sometimes you’ve been doing something for so long that it becomes second nature, easy even and definitely set the way it is. You think it’s just going to stay that way — no matter what you do. But then something comes along — like an avocado fry instead of the well-seasoned, crispy potato ones you love — and changes it all. You discover something amazing and unexpected when you weren’t even looking for it. That’s an awesome moment. And when it happens for you, just try the avocado fry. Leap. Go for whatever is laid before you. It’s worth it.
- 2 firm-ripe avocados, pitted, peeled and sliced
- 1/3 cup all-purpose flour
- 1/2 tsp ancho chile powder
- 1 tsp kosher salt
- 2 large eggs, beaten
- 1 cup seasoned Italian breadcrumbs
- cooking oil spray
- lime wedge
- Preheat oven to 400 degrees. Line a baking sheet with nonstick aluminum foil.
- In a resealable bag, combine the flour, chile powder and salt. Mix well. Add the avocado slices and seal the bag. Shake well until all the slices are coated.
- Place the eggs in a shallow bowl for dredging and the breadcrumbs in a second shallow bowl for dredging. Working with one avocado slice at a time, dredge first in egg and then in breadcrumbs. Place on the baking sheet in a single layer. Spray with cooking oil spray.
- Bake the avocado slices for 16-18 minutes, or until golden.
- Transfer to a serving dish and squeeze lime juice over. Season with additional salt.
- Serve immediately.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.