Air Fryer Avocado Fries with Spicy Ranch Dip (Print version)
Crispy panko-coated avocado wedges air fried until golden and served with a quick spicy ranch dip.
# Ingredients:
For the avocado fries
01 -
3 firm-ripe Hass avocados
02 -
1/2 cup (60 g) all-purpose flour
03 -
2 large eggs, beaten
04 -
1 cup (60 g) panko breadcrumbs
05 -
1/3 cup (30 g) finely grated parmesan cheese
06 -
1 teaspoon garlic powder
07 -
1/2 teaspoon smoked paprika
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
10 -
Olive oil cooking spray
11 -
1 tablespoon chopped cilantro or chives, for serving
For the spicy ranch dip
12 -
1/2 cup (120 ml) ranch dressing
13 -
1 tablespoon hot sauce or sriracha, plus more to taste
14 -
1 tablespoon fresh lime juice
15 -
1/4 teaspoon smoked paprika
16 -
1 tablespoon sour cream, optional for a thicker dip
# Instructions:
01 -
Stir ranch dressing, hot sauce, lime juice, smoked paprika, and sour cream if using in a small bowl. Refrigerate while you make the fries.
02 -
Halve and pit the avocados. Peel carefully, then cut each half into 3 or 4 thick wedges, depending on size.
03 -
Place flour in one shallow bowl and beaten eggs in a second. In a third bowl, mix panko, parmesan, garlic powder, smoked paprika, salt, and pepper.
04 -
Coat each avocado wedge lightly in flour, dip in egg, then press into the panko mixture until coated on all sides.
05 -
Preheat the air fryer to 380°F for 2 minutes. Arrange breaded avocado wedges in a single layer with space between them. Spray the tops with olive oil spray.
06 -
Cook for 7-9 minutes, turning halfway through and spraying the second side after flipping, until the coating is golden and crisp.
07 -
Transfer to a plate, sprinkle with cilantro or chives, and serve warm with the spicy ranch dip.
# Good to know:
01 -
Best served fresh while the panko coating is crisp.
02 -
Use firm-ripe avocados, not very soft ones.
03 -
Cook in batches if needed so the wedges do not touch.