Fried Avocado Recipe

Perfectly ripe avocados do double duty as a crispy fried snack and a bright and creamy dipping sauce in this simple and satisfying recipe.
Photo by Farideh Sadeghin

Serves 4
Prep time: 10 minutes
Total time: 35 minutes 


3 large eggs
1 cup|55 grams panko breadcrumbs
2 limes, plus wedges to serve
3 ripe avocados
⅓ cup|80 grams sour cream 
2 tablespoons minced fresh cilantro
½ jalapeño, stemmed, seeded, and roughly chopped
½ serrano, stemmed and roughly chopped
kosher salt and freshly ground black pepper, to taste
vegetable oil, for frying (alternatively, use an air fryer)


  1. Place the eggs and panko in two separate, shallow dishes. Zest one lime into the panko.
  2. Halve one of the avocados, peel it, and throw it into a food processor with the sour cream, cilantro, and chilies. Zest in the second lime and squeeze in 3 tablespoons of juice. Purée until smooth and season with salt and pepper. Set aside until ready to serve. 
  3. Halve, pit, and peel the remaining avocados and quarter lengthwise. Season all over with salt and, working in batches, toss in the eggs and then coat in the panko. 
  4. If using an air fryer, cook in 2 batches at 400°F for 5 minutes each. If deep-frying, heat 1-inch oil in a saucepan until a deep-fry thermometer reads 350°F. Working in batches, fry the avocados until golden all over, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and season with salt. Serve with the dipping sauce and lime wedges. 

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