I had seen several recipes for avocado fries, like here and here. They looked delicious, but I have this rule that I just don’t deep-fry things at home (*way* too afraid of burning down the house). But, as with all fries, there was a baked version. Since I was looking for a side dish to go with some meatballs I had in the freezer, this seemed perfect. As it turns out, these were really good! The Little Prince had a few bites, then remembered he doesn’t always like avocado; I really liked them, especially sprinkled with parmesan. These actually keep pretty well, meaning the avocado won’t brown if they’re in the fridge overnight, but of course then they won’t be as crisp as they were fresh out of the oven. Keep in mind that this is much easier with firm avocados, as the slices won’t fall apart when you manipulate them.
¼ cup flour
1 tsp. kosher salt
2 large eggs, beaten
1 ¼ cups panko
2 firm-ripe medium avocados, pitted, peeled and sliced into ½” wedges
grated parmesan, for serving (optional, but recommended)
Preheat oven to 450 °F. Spray a cooling rack with olive oil, then set it on a cookie sheet.
Coat avocado slices in the flour, then egg, then panko. Place the slices on the prepared rack, then spray the top of the slices with olive oil and sprinkle with salt. Bake for about 20 minutes, or until they are golden brown.
Sprinkle with parmesan and serve warm.