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Fried Avocado & Chipotle Mayo


    Cast Iron Pan/Frying Pan, Cutting Board, Knife, Plates, Paper Towel, Small Bowl, Spoon


    Avocado – 1 (just about to be ripe)
    Panko – About 1/2 Cup
    Flour – About 1/2 Cup
    Coriander – 1/2 Teaspoon
    Cumin – 1/2 Teaspoon
    Salt – 1/2 Teaspoon
    Egg- 1
    Vegetable Oil – About 1/2 Cup (enough to fill the bottom of the pan)

    Chipotle Mayo:

    Mayo – 1 Tablespoon
    Sour Cream – 1 Tablespoon
    Chipotle Seasoning – 1 Tablespoon (until it tastes good)
    Salt – A few shakes
    Hot Sauce – 1 to 2 Drops


    1. Divide the avocado into about 8 slices. First cut the avocado in half the long way, remove the core, then cut it into 4 pieces on each side the long way. Remove the skin.
    2. Mix the flour, coriander, cumin and salt together and place them on a plate.
    3. Add the panko to a separate plate.
    4. Scramble the egg in a small bowl.
    5. Pour the oil into the frying pan and turn the stove to medium low heat.
    6. Use the F.E.P. method to coat the avocado slices (flour, egg, panko).
    7. Check to see if the oil is hot enough by placing a small amount of batter into the oil and seeing if it bubbles. If it does the oil is ready.
    8. Fry the battered avocado for about 3 minutes per side. Keep a close eye on the avocado and as soon as you see one side browning flip the avocado to the other side to brown.
    9. Once all sides of the avocado have crisped up transfer them to a paper towel lined plate and let cool.
    10. Make the chipotle mayo by thoroughly mixing all the ingredients together.
    11. Enjoy the crispy avocado fries with the creamy chipotle mayo!