Avocado Fries Rethought

Toro Burgers and Bar has moved closer to where I live. That is a mixed blessing of convenience and temptation. The Toro logo is branded onto their buns. They offer 21 designer burgers on  including game, chicken and, allegedly, crab. The menu features creative appetizers and sides, too. We’ve grown fond of the avocado fries – battered and deep fried avocado slices with a chipotle cream dipping sauce. Very rich and very good, and a bit on the wicked side, calorie wise.

Meandering through foodie sites on the web, I found recipes for oven-fried crispy avocado fries and a chipotle dipping sauce. Of course I had to give them a try. For this meal, I considered the avocado as both a side dish and a fruit serving accompanying a pan-roasted chicken tampequeña entree for dinner. Panko crumb breading was the starch in the meal. Baking them works and yogurt in the dipping sauce lowers the calorie count considerably.

Pan roasted chicken tampequena and baked avocado “fries” with chipotle dipping sauce for dinner.

The baked avocado slices were crispy and buttery delicious on the inside. They’ll be popping up again for sure. I’m already contemplating adding some Tajin chile lime power to the Panko crumbs, nest time.

Crispy Baked Avocado Fries


1 Avocado per person – ripe but on the firm side for ease in breading

1/4 Cup flour

1 egg, lightly beaten.  I like to use a boxed  yellow egg product when breading.  It is easier to add more egg from a box than to stop, wash my hands and beat another egg if I run low while breading.

1 Cup panko bread crumbs

Salt and pepper

2 Tbsp oil

Fresh lime juice (optional to prevent darkening of avocado during cooking)

Pre-heat oven to 400º F. Line a sheet pan with foil. Drizzle pan with some of the oil and spread it over the pan with a pastry brush.

Peel and slice avocado.  I find it easier to halve the avocado, remove the pit and slice the half into thirds while it is in the skin. The slices can be easily removed from the skin by carefully using a soup spoon. Sprinkle avocado slices with lime juice, salt and pepper. Dredge slices in flour, dip in egg and coat with panko crumbs.  Make sure the slices are well covered in panko.

Place breaded slices on the greased sheet pan. Drizzle with remaining oil or cooking spray to help the slices crisp in the oven.

Bake 15 – 20 minutes until the avocado slices are golden and crispy.

Serve with chipotle dipping sauce.

The recipe says the fries will last up to 24 hours and then reheated in a toaster oven.  That made me laugh out loud. No chance for left overs of these babies in my house!

Chipotle Cream Dipping Sauce


1 chipotle chile in adobo sauce pause 1 tsp sauce (or more to taste)

1/2 Cup mayonnaise

1/3 Cup plain Greek yogurt (or light sour cream)

1/4 Cup chopped cilantro

1/4 tsp ground cumin

Kosher salt to taste.


Place all ingredients in a blender or food processor and puree until smooth. Keeps covered in refrigerator up to four weeks.

My dinner partner ate the leftover dipping sauce with a spoon and said if it were a little thinner, it would be as good as the chipotle crema enchilada sauce at the Carnitas Queretaro restaurants.


2 thoughts on “Avocado Fries Rethought

  1. fromthefamilytable

    They look delicious, and remember avocado is “good” fat. A local tapas bar sells a whole avocado stuffed with shrimp, battered, and deep fried. That is definitely a flavor (calorie???) bomb.

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