# Components:
→ Avocado
01 - 2 large ripe avocados, firm but not mushy
→ Breading
02 - 1/2 cup all-purpose flour
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
07 - 2 large eggs
08 - 1 tablespoon milk
09 - 1 1/2 cups panko breadcrumbs
10 - 1/2 cup grated Parmesan cheese (optional)
→ For Serving
11 - Lemon wedges
12 - Preferred dipping sauce (e.g., aioli, ranch, or spicy mayo)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Cut each avocado in half, remove the pit, peel off the skin carefully, then slice each half into 4–5 wedges approximately 1/2 inch thick.
03 - Combine the all-purpose flour, garlic powder, smoked paprika, salt, and black pepper in a shallow bowl.
04 - Whisk together the eggs and milk in a separate bowl until smooth.
05 - In a third bowl, mix panko breadcrumbs with grated Parmesan cheese if using.
06 - Dip each avocado wedge first into the seasoned flour, then coat with the egg wash, and finally press into the breadcrumb mixture ensuring an even layer.
07 - Place coated wedges in a single layer on the prepared baking sheet. Lightly brush or spray the tops with olive oil to enhance crispness.
08 - Bake for 18–22 minutes, turning once halfway through, until fries are golden and crunchy.
09 - Allow to cool briefly, then serve immediately with lemon wedges and your choice of dipping sauce.
