Avocado Fries with Jalapeno Cilantro Dipping Sauce

“Oh sure, it’s fat,” you’ll often hear people say as they’re adding avocado to their turkey sandwiches, “but it’s good fat.” That may be technically true; avocados are something of a miracle fruit, offering cholesterol-lowering benefits, some cancer-inhibiting benefits, and more than 25 different vitamins and nutrients. They are high in fat, but it’s mostly monounsaturated fat, which is, as fats go, the kind you want to be eating.

You know what makes eating “good” fats even more satisfying? Deep-frying them in “bad” fats until they’re hot, golden and crunchy, and then dipping them in more bad fats. This is unadulterated beer-drinking food, crispy on the outside, warm and creamy on the inside. Make a batch. You can thank me later.

Avocado Fries with Jalapeno Cilantro Dipping Sauce
Adapted from a recipe by Adventures in Cooking


For the avocado fries:

  • Vegetable oil (for frying)
  • 2 avocados
  • 2 eggs, beaten
  • 1 and 1/3 cup Panko bread crumbs
  • 1 teaspoon fresh ground pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin

For the Jalapeno Cilantro Dipping Sauce:

  • 5 tablespoons mayonnaise
  • 3 tablespoons fresh cilantro, chopped
  • 1/2 jalapeno, seeded and chopped
  • Juice from 1/2 of a lemon


For the avocado fries:

In a deep frying pan, heat oil over medium heat to 330 degrees.

Combine bread crumbs, salt, pepper, and cumin on a large plate.

Cut avocados in half lengthwise, remove pit, scoop out of skin (keeping avocado whole) and slice vertically into thin strips.

Set up your dredging station: arrange sliced avocado, beaten egg, and breadcrumbs on separate plates, next to each other on the counter.

Dip each slice of avocado into the egg, then into the breadcrumbs, then back into the egg, then back into the breadcrumbs. Repeat until all slices of avocado are coated.

Fry breaded slices of avocado, turning occasionally, until golden brown, about 2-3 minutes. Drain on paper towels and let cool completely, about ten minutes.

For the Jalapeno Cilantro Dipping Sauce:

Combine all ingredients in a blender or food processor, and whir until smooth.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.


  1. we can’t wait to try! going on a week long hike tomorrow, and Eva just said: “I’ll be thinking about eating this the whole week!” Keep the posts coming, I miss my home of Waterville/Portland Maine! Especially Street and Co.

    View Comment
    1. Hi Cynthia! I just checked, and it definitely seems pinnable. Which method are you trying to use to pin in? The bookmark, or using the button at the top-left of the post?

      View Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.