Directions 10 steps | 30 Minutes
Measure and prep all ingredients.
Prepare the dredging station. In one shallow bowl, whisk together the all-purpose flour and season with salt and pepper.
In a second shallow bowl, whisk together the two eggs until well combined.
In a third shallow bowl, add the panko breadcrumbs, chili powder, smoked paprika and cumin. Season with salt and pepper. Whisk until well combined.
Prepare the avocados. Halve the avocados. Then pit and peel them. Slice each half of the avocado into three to four thick slices for a total of sixteen slices. Lightly season the avocado slices with salt.
Dredge the avocado slices. Lightly coat the avocado slices with the all-purpose flour.
Then dip the coated avocado slices into the whisked eggs.
Finally, coat the avocado slices with the seasoned panko breadcrumbs by gently pressing the panko breadcrumbs onto the avocado slices to ensure a thorough coating.
In a cast-iron skillet or a deep saute pan, add about ½ inch of oil. Heat the oil to 350°F. Line a sheet pan with paper towels and set a wire rack on top. Fry the avocado slices in a single layer, working in batches, until golden brown on both sides, about 1-2 minutes on each side. Drain the fried avocado on the prepared wire rack.
Serve the fried avocado with Sriracha aioli or as a filling for fried avocado tacos. Enjoy!
- Fried avocados pair perfectly with our spicy Sriracha aioli.