Crispy avocado fries

These avocado fries are simply scrumptious. With a crispy batter of panko crumbs and delicious seasoning, served with our zingy green yoghurt sauce, they make a fantastic vegetarian side dish.

  • 30 mins preparation
  • Serves 4
  • Print


  • 4 large avocados
  • 2 tbsp garlic powder
  • 2 tsp cayenne pepper
  • 1 tsp fine salt
  • 2 tsp cracked black pepper
  • 1/2 cup plain flour
  • 2 tsp Orgran No Egg™ Egg Replacer
  • 6 tbsp (90 ml) water
  • 2 cups Orgran Crispi™ Panko-Style Breadcrumbs
  • vegetable oil for shallow-frying
Green yoghurt sauce
  • 2 cups baby spinach leaves
  • 1 cup coriander leaves
  • 1/2 cup Greek-style yoghurt


  • 1
    For the Green yoghurt sauce, put spinach and coriander in a saucepan of boiling water. Cook for 1 minute. Drain. Refresh in a bowl of iced water. Drain, squeezing out as much water as possible. Finely chop spinach and coriander. Process chopped greens with yoghurt until smooth. Season.
  • 2
    Halve avocados. Remove stones and skin. Cut into thick wedges. Place slices flat over two baking paper-lined oven trays. Sprinkle with combined garlic powder, cayenne, salt and pepper. Stand for 5 minutes.
  • 3
    Place flour in a shallow bowl. Whisk No Egg™ Egg Replacer and water together in a second shallow bowl. Place Crispi™ Panko-Style Breadcrumbs in a third shallow bowl.
  • 4
    Gently coat each avocado wedge in flour, dip into Egg Replacer mixture, then coat evenly in crumbs, pressing gently to stick. Return crumbed avocado to trays.
  • 5
    Fill a large, deep frying pan 5cm with oil. Heat over medium heat. The oil is sufficiently hot when a sprinkle of breadcrumbs sizzles on contact. Fry avocado wedges in batches for 1 minute each side or until golden brown. Drain on a wire rack over a tray.
  • 6
    Serve hot avocado fries with green yoghurt sauce.