avocado friesAvocados fried with a coating of panko makes a great dish, says executive chef Paolo Vasapolli.

Recipe proves avocados are not just for guacamole

Fries don’t have to be limited to potatoes, says Paolo Vasapolli, executive chef in Food Services.

He recommends putting a spin on the old standard by trying his recipe for breaded avocado fries.

“The panko crumbs are super-crispy on the outside and the avocados make a creamy-smooth inside,” he says.

Avocado fries


  • 2 firm ripe medium avocados, pitted, peeled and sliced into ½ in. wedges
  • 1 egg, lightly beaten
  • ¼ cup of flour
  • About ¼ tsp. of kosher salt
  • 1 ¼ cups of panko (Japanese breadcrumbs)
  • Canola oil for frying


In a medium saucepan, heat 1 ½ in. of oil until it registers 375° F using a deep-fry thermometer or use the old method—throw a few breadcrumbs into the oil. If they bubble and float, it’s ready.

Meanwhile, mix flour with ¼ tsp. of salt in a shallow plate. Put the egg and panko in separate shallow plates. Dip avocado slices into the flour, shake off the excess, dip in the egg and then the panko to coat.

Fry avocado slices until golden brown, about 30 to 60 seconds. Transfer to a plate lined with paper towels to drain. Sprinkle with salt to taste or drizzle with a little truffle oil.