Snacking Just Got a Whole Lot Healthier with Batter-Dipped Avocado Fries

For those of you who don’t know me well, you only need to know one basic fact about me:

I. Love. Avocados.

Oblique overhead shot of a small white dish of batter-dipped fried avocado wedges, on a blue and white cloth with a bowl of tzatziki dip, a halved lemon, and a halved and a whole alligator pear, on a brown wood surface, printed with orange and white text.

Seriously, they are the one food I cannot live without. I don’t care if it’s avocado toast, guacamole, or sliced in tacos, I will eat it in any way I can get it.

Heck, I’ll even put them in desserts like chocolate pudding and raw brownies to get my nutrient-rich fix.

Overhead shot of whole, halved, and batter-dipped and fried avocado, on a light blue and white cloth-covered surface with a lemon that has been cut in half, and a small dish of tzatziki.

In fact, I’m starting to think avocados are magical…

There’s something about the creamy ingredient that makes my heart soar. I love the richness it adds to any recipe, and I couldn’t imagine going a single day without sampling at least a little bit of one of these delightful little treats.

I know, I know. I sound a wee bit obsessed, but that is something I am willing to risk.

I’m an avocado addict.

Closeup vertical image of a white bowl of golden brown fried avocado, on a folded blue and white cloth, with fruit in soft focus in the background, on a brown surface against a mottled blue backdrop.

Avocados go with so many different dishes and they can even be the star substitute ingredient in some of your favorite foods, just like they are for potatoes in this recipe.

Making batter-dipped avocado fries is one of those ways to prepare this delectable produce that I thought I would hate, but I actually LOVE.

Vertical overhead shot of a small white bowl of avocado fries, with whole and sliced pieces of the raw fruit surrounding the dish, and two halves of lemon, with a small bowl of tzatziki dip at the bottom of the frame, on a light blue and white cloth, on top of a brown wood table.

There are some people who don’t love fried avocado, claiming it should never be served warm, but I couldn’t disagree more. I honestly think those individuals are missing out. In warm preparations, it is totally tasty.

These fries have everything you could ever want, in every single bite. Crunchy on the outside and creamy on the inside, they have a delicious fried flavor with some added nutrients and protein to make you feel a little healthier about indulging in snacks.

Vertical image of a white bowl of fried avocado with more of the fresh fruit, both halved and whole, surrounding the bowl, with a halved lemon and a small red dish of tzatziki sauce, on a blue and white folded cloth, on top of a brown wood surface.

When you snack on them, you get a whole new fry experience that you simply will not be able to resist going back for again and again.

As much as I love the classic potato fry, there’s something about subbing in the green fruit (yes, avocado is technically a fruit) that takes the snack you know and love to a whole new level.

I like how fresh and bold the flavor is, especially when you pair it with a spicy tzatziki sauce to dip the fries in. The creamy flavor of the sauce pairs with the green fruit, as well as the crisp texture on the outside.

It’s one of those recipes that you can pull out for any snack attack that you have. I like to serve these whenever I’m having a party.

Vertical shot of a hand dipping an avocado fry into a small bowl of yogurt-based tzatziki dip, with more fries in the background beside whole and cut fruit, on a blue and white table runner on a brown wood surface, with a mottled blue background.

Whether you are tailgating, hosting a barbecue, or simply having friends over for a casual gathering, this is an easy appetizer to whip up and serve your guests.

I’ve never gotten a bad reaction when I’ve served them – though my anecdotal data might be skewed because I don’t know that I could ever associate with an avocado-hater…

Everyone will gather around the table to enjoy these, and they will definitely be fighting over the last fry. Ready in about 30 minutes, you won’t have to worry about spending time in the kitchen when you could be enjoying the company of others.

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Overhead horizontal image of a white bowl of fried avocado with more of the fruit surrounding the dish, both whole and cut in half, with a lemon that has been cut in half and a small red dish of tzatziki yogurt sauce, on a blue and white cloth, on top of a brown wood table.

Batter-Dipped Avocado Fries

  • Author: Shanna Mallon
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


You can feel a little healthier about getting your fry fix when you whip up a batch of these batter-dipped avocado fries.


  • 4 large, ripe large avocados
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 cup breadcrumbs
  • 1/4 cup (approx. 2 oz) grated Pecorino cheese
  • 1 tsp salt + more for seasoning, divided
  • 1 tsp freshly ground black pepper + more for seasoning, divided
  • 4 Tbsp olive oil


  1. Halve the avocados and remove pits. Scoop out flesh carefully, keeping it fully intact. Slice into wedges.
  2. Place the flour in a shallow bowl and season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Beat the eggs in another shallow bowl. Stir together the breadcrumbs, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a third shallow bowl.
  3. Warm olive oil in a large skillet over medium heat until shimmering, but not smoking.
  4. Place an avocado wedge in the seasoned flour and coat evenly, then shake off the excess. Dip in egg, then breadcrumbs, thoroughly coating with each. Repeat with the rest of the avocado.
  5. Add 5-6 wedges to the hot oil and cook in batches. Flip after about 1 minute, when they’re browned on one side. Transfer to a paper towel lined plate and sprinkle with salt and pepper to taste.
  6. Serve immediately with tzatziki sauce.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Stovetop
  • Cuisine: Vegetarian

Keywords: avocado fries, fried avocado, appetizer, snack

Cooking By the Numbers…

Step 1 – Grate Cheese and Measure Remaining Ingredients

Grate enough Pecorino cheese to have 1/4 cup total.

Overhead shot of three black and white and two smaller clear glass bowls filled with flour, breadcrumbs, shelled eggs, grated cheese, and salt and pepper, with four avocados on a beige and brown wood surface with horizontal stripes.

When choosing avocados for this recipe, make sure they are ripe but not too ripe. You don’t want them to be mushy or they will fall apart when you cut, batter, and fry them.

Measure out all of the remaining ingredients as listed.

Step 2 – Prepare Produce

Horizontal overhead shot of a white plastic cutting board with a halved avocado and a knife with a black handle on top, on a wood surface.

Cut the avocados in half and remove the pits.

Overhead shot of two peeled halves of an avocado on a white plastic cutting board with a santoku knife with a black handle, on a wood surface.

Carefully scoop out the flesh from the skins.Horizontal closely cropped overhead shot of a white cutting board topped with a peeled avocado, with one half at the top of the frame and three wedge slices at the bottom, next to a knife with a black handle, on a beige and brown wood surface with vertical stripes.

Try to pull out the halves whole without leaving any flesh behind or breaking the fruit, if you can help it.

Horizontal image of a black plate of peeled avocado sliced into wedges, on a beige and brown striped wood surface.

Slice into wedges. I sliced each half into 3 wedges, for 24 in total.

Step 3 – Dredge Wedges

Add the flour to a shallow bowl, and season it with salt and pepper.

Overhead shot of a white bowl with two black spots, with flour, salt, and pepper at the bottom, on a beige and brown wood surface with vertical stripes.

In a separate shallow bowl, beat the eggs with a whisk until combined.

Oblique overhead horizontal shot of a white bowl with two black spots, with breadcrumbs at the bottom topped with small piles of grated cheese, salt, and ground black pepper, on a brown wood surface.

In a final third shallow bowl, stir together the breadcrumbs, cheese, salt, and pepper.

Step 4 – Coat and Fry

Heat the olive oil in a large skillet over medium heat. The oil should be shimmering but not smoking when it’s ready.

Overhead shot of three black and white bowls of flour, beaten egg, and breadcrumbs, with a wedge of avocado coated in the mixture in the third bowl, on a wood table.

Place an avocado wedge in the seasoned flour. Coat the wedge evenly and lightly shake off the excess. Dip the wedge in egg, and let the excess drip off. Finally, coat it well in seasoned breadcrumbs.

Overhead shot of an avocado wedge coated in a breadcrumb mixture in a white bowl of more of the same, on a wood surface with beige and brown vertical stripes.

Repeat with the remaining avocado wedges, and place each one on a parchment-lined baking sheet when they’re ready.

Work in batches to fry the wedges, placing about 5-6 in the pan at a time. Cook until browned on both sides, about 1 minute per side.

Vertical overhead shot of golden, crispy, batter-dipped fried avocado wedges, on a white cutting board on top of a wood surface.

Remove to a paper towel lined plate and sprinkle with salt and pepper to taste before serving with your favorite dip, like a homemade ketchup or garlic aioli.

Pick the Best Produce for Sensational Snacking

When choosing the avocados you need for this recipe, the key is for them to be ripe without being too soft.

Really, I cannot overemphasize this enough. What might be perfect for guacamole isn’t going to work well for this dish, but you don’t want hard, underripe fries either.

The softer ones that are really ripe are the ones I usually reach for when I’m using them in desserts, or for making a creamy guacamole. You don’t want to use those really ripe ones here, because they will not stand up to the dredging and frying.

Instead, make sure those fruits are ripe but still holding their shape. Choosing the right avocados is key to the success of this tasty dish.

Overhead horizontal image of a white bowl of fried avocado with more of the fruit surrounding the dish, both whole and cut in half, with a lemon that has been cut in half and a small red dish of tzatziki yogurt sauce, on a blue and white cloth, on top of a brown wood table.

Looking for even more ways to make tasty fries? Here are some incredible recipes:

When will you bring out this dish for friends and family to enjoy? Tell us in the comments below, and be sure to rate the recipe once you try it.

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on June 19, 2012. Last updated: August 26, 2023 at 17:38 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

19 thoughts on “Snacking Just Got a Whole Lot Healthier with Batter-Dipped Avocado Fries”

  1. We just had avocado egg salad sandwiches last night. So good. You’re right. The avocado is magic. And now I’m going to have to try these fries.

  2. Avocado is one of my favorite foods (except when I tried to make a chocolate pudding out of it. Not. The. Best.). Thanks for another beautiful post!

  3. I completely agree that avocados are magical, not only for its healthy properties but because it’s a versatile ingredient… as evidenced by you making them into fries!

  4. Avocados are magic! I eat them with several meals throughout the week and am always pleasantly surprised when they taste magnificent with a meal that I didn’t think the little green gems would work in. Can’t wait to try them.

  5. I adore avocados, yet never imagined having them hot. It´s always some cold, chunky preparation. I should try them.

    Let´s be thankful and celebrate simple things like an avocado!

  6. Yes! A ripe and beautiful avocado is indeed a sign that we are loved by the earth, the universe and other forces at work… They make every meal just a little bit more complete and satisfying. As fries though?!?! Blown away by your creativity here. Cannot wait to try this technique out.

  7. Just found you through Adrienne’s blog – so glad I did! You had me at avocado fries! Avocados are unlike any other food out there. And let me tell you, if I could get them for $0.25 a pop, I’d be eating one a day.

  8. Beautiful piece. Avocados ARE magic- they are mysterious little green gems! As a friend recently said to me, “avocados are basically green butter”. And I have never, EVER thought to cook avocados, let alone “fry” them- this recipe is brilliant. Thank you for sharing!

    • Ha! It’s funny you should say that, Jessie, because I’m pretty sure I just saw a baking idea on Pinterest where you swap half the butter in a recipe with avocado and it turns out the same.

  9. Oh. My. Goodness.
    This is just what I need! Ok, actually I wanted to make avocado tempura that I had in Costa Rica, but this looks even better!

    I am completely obsessed with avocados, and I love your blog. I will definitely be trying this recipe. I think it looks like it would be great in soft tacos!


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