Our lemon pepper avocado fries are crispy on the outside, creamy on the inside, and bursting with bold flavor in every bite. Fresh avocado slices are coated in a crunchy seasoned panko crust, fried until golden brown, and packed with zesty lemon pepper flavor in every bite.
Fresh avocado slices are coated in a crunchy, seasoned panko crust, fried until golden brown, and packed with zesty lemon pepper flavor in every bite.
Whether you’re serving them as a party appetizer, game day snack, or unique side dish, these avocado fries are guaranteed to disappear fast. Pair them with your favorite dipping sauce, and you’ll have an irresistible recipe everyone will be talking about.
For more easy, crispy fried treats like this, try our jalapeno fries, fried zucchini, and air fryer curly fries.
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Why You’ll Love This Recipe
- Crispy, golden coating with creamy avocado inside
- Bold lemon pepper flavor in every bite
- Perfect appetizer or snack
- Easy to make with simple ingredients
- Great for parties and game day
- Pairs well with a variety of dipping sauces
- Ready in about 30 minutes
Key Ingredients
You’ll find the full list of ingredients and amounts in the recipe card at the end of the post.
- Avocados: They become warm and creamy on the inside while staying rich and buttery with every bite.
- Panko Bread Crumbs: Create a light, extra-crispy coating that gives the avocado fries their irresistible crunch.
- Tempura Mix: Helps make the coating light and airy, giving the fries a delicate, crispy texture.
- Seasonings: A blend of Cajun seasoning and lemon pepper gives the fries a bright, zesty, bold flavor with an extra kick.
- Hot Sauce: Adds a subtle layer of heat and boosts the overall flavor without overpowering the avocado.
Variations
- Cheesy Avocado Fries: Add grated Parmesan cheese to the breading mixture.
- Extra-Spicy: Increase the hot sauce to make it spicier.
- Add More Citrus Flavor: Finish with fresh lemon zest for even more citrus flavor.
- Extra Bold: Replace the lemon pepper seasoning with more Cajun seasoning for a big, bold kick of flavor.
How to Make Lemon Pepper Avocado Fries
Step 1: Combine the panko, tempura, and seasonings in a shallow bowl. Whisk the buttermilk, egg, and hot sauce in another shallow bowl.
Step 2: Slice the avocados into ½-inch strips.
Step 3: Dip a slice into the buttermilk mixture, then coat thoroughly with the panko mixture. Place on a baking sheet and repeat until all slices are finished.
Step 4: Fry in batches in hot oil until crispy. Transfer to a wire rack over a baking sheet as you go. Enjoy!
Expert Tips
- Easily slice the avocados by cutting them in half and removing the pit. Then, make ½-inch slices down the length of each half, being careful not to cut through the skin. Finally, scoop the slices out gently with a spoon.
- Choose ripe but still firm avocados, so they hold their shape while frying.
- Use a thermometer to maintain the oil temperature between 350°F and 375°F.
- Fry in small batches to avoid lowering the oil temperature.
- Let excess buttermilk drip off before coating for a crispier crust.
- Serve immediately while the coating is hot and crunchy.
Lemon Pepper Avocado Fries FAQs
Large Hass avocados that are ripe but still slightly firm work best. They hold their shape during breading and frying while staying creamy on the inside.
These fries are best served immediately after frying for the crispiest texture. However, you can prepare the breading mixture and slice the avocados shortly before cooking to save time.
Yes! Bake the breaded avocado slices at 425°F, flipping halfway through, until they’re golden brown and crispy. While they won’t be quite as crunchy as the fried version, they’ll still be delicious.
Absolutely. Air fry the breaded avocado slices at 400°F for 8 to 10 minutes, flipping halfway through, until they’re crispy and lightly browned. Lightly spraying them with cooking oil helps achieve a crispier coating.
Make sure to let any excess buttermilk drip off before coating the avocado slices with the breadcrumb mixture. Press the coating on gently, and avoid moving the fries too much during frying until the crust has set.
Maintain the oil temperature between 350°F and 375°F, fry in small batches, and drain the fries on a wire rack instead of paper towels to help preserve their crispy coating.
These fries pair wonderfully with ranch dressing, chipotle mayo, garlic aioli, spicy ranch, cilantro lime sauce, avocado crema, honey mustard, or sriracha mayo.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind they’ll lose some of their crispness as they sit.
Freezing isn’t recommended. Avocados tend to change texture after thawing, and the crispy coating won’t stay as crunchy.
These avocado fries make a great appetizer or side dish alongside burgers, grilled chicken, fish tacos, steak sandwiches, barbecue, chicken wings, Southwest salads, or wraps.
Great Pairings for Your Avocado Fries
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Lemon Pepper Avocado Fries
Ingredients
- 2-3 large avocados
- 1 cup panko bread crumbs
- ½ cup tempura mix
- 1 large egg
- 1 cup buttermilk
- 2 teaspoons Slap Ya Mama seasoning
- 3 tablespoons lemon pepper
- 1 tablespoon hot sauce, Cholula or Tabasco
- Oil for frying
Instructions
- Set up a frying station with two bowls.
- Heat oil to 350-375°.
- In one bowl, mix together panko, tempura, slap ya mama, and lemon pepper.
- In a separate bowl, whisk buttermilk, egg, and hot sauce together.
- Slice avocados in half, and remove seed.
- Cut 1⁄2 inch slices through the avocado, making sure not to go through the skin.
- Scoop the flesh out with a spoon.
- Coat each avocado slice in the buttermilk mixture.
- Let excess drip off, coat in the panko mixture and set on a cookie sheet.
- Repeat the process with remaining slices of avocados.
- Fry each avocado fry until golden brown. About 2-3 minutes.
- Remove from oil and let drip on a cookie sheet with a baking rack over it.
- Repeat the process with remaining coated avocado fries.
- Makes 24-30 fries.
Notes
- Easily slice the avocados by cutting them in half and removing the pit. Then, make ½-inch slices down the length of each half, being careful not to cut through the skin. Finally, scoop the slices out gently with a spoon.
- Choose ripe but still firm avocados, so they hold their shape while frying.
- Use a thermometer to maintain the oil temperature between 350°F and 375°F.
- Fry in small batches to avoid lowering the oil temperature.
- . Let excess buttermilk drip off before coating for a crispier crust.
- Serve immediately while the coating is hot and crunchy.
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