Ever since I perfected oven baked french fries, I’ve become obsessed with cooking any and all vegetables in the oven, especially if they resemble my fried favorites. Avocado fries combine my love for crispy crunchy panko and the creamy consistency of avocado. Paired with a delicious lemon aioli- it’s the perfect treat or appetizer for a summer party!
¼ cup flour
1 tsp salt
2 large eggs, beaten
1¼ cups Italian style panko
2 firm-ripe medium avocados, pitted, peeled, and sliced into ½-in. wedges
5 tablespoons mayonnaise
3 tablespoons fresh cilantro, chopped
juice from 1/2 of a lemon
salt and pepper, to taste
Preheat oven to 450.
Put flour in one bowl, eggs in another bowl, and panko in another bowl. Coat avocado slices in the flour, then eggs, then panko.
Spread on a foiled lined baking sheet. Spray the top of the wedges with olive oil or butter flavored cooking spray and sprinkle with salt. Bake for about 20 minutes, or until they are golden brown.
While the fries are baking, mix aioli ingredients until well combined. Serve along with fries.