Avocados are not just for guacamole and toast. This smooth and buttery tasting fruit makes a fabulous fried side item for a brunch, or anytime you want an unexpected dish. You'll love these crispy-on-the-outside and creamy-on-the-inside fried avocados. When choosing avocados at the market, select those that are unblemished and feel heavy for their size. To speed the ripening process, place avocados in a paper bag and keep at room temperature for 2 to 4 days. Once ripe, they can be stored in the refrigerator for several days. When an avocado is cut, the flesh starts to brown rapidly, so add diced or sliced avocado to a dish at the last minute. Drizzle fresh cut avocados with a little lemon or lime juice to help prevent discoloration. The addition of Lime Cream on these fried fritters makes for a perfect bite. The Lime Cream also tastes fabulous over fish.

Sheri Castle


Credit: Alison Miksch; Prop Styling: Buffy Hargett Miller; Food Styling: Torie Cox

Recipe Summary test

30 mins
30 mins
Serves 8 to 12


Lime Cream


Instructions Checklist
  • Prepare the Lime Cream: Whisk together all the ingredients. Chill until ready to serve.

  • Prepare the Fritters: Stir together flour, chili powder, pepper, and 2 teaspoons of the salt in a shallow dish. Place beaten eggs in a second shallow dish. Place panko in a third shallow dish. Dredge avocado slices, in batches, in flour mixture; dip in eggs, shaking off excess. Dredge in panko, pressing to adhere.

  • Pour oil to depth of 1/4 inch in a large nonstick skillet. Heat over medium-high. Test oil by sprinkling in a pinch of panko; it should begin to sizzle immediately without the oil popping. Fry coated avocado slices, in batches, in hot oil until crisp and deep golden, about 1 minute on each side. Transfer Fritters to a wire rack, and sprinkle evenly with remaining 1/4 teaspoon salt. Skim any loose panko crumbs from oil, and let oil return to temperature between batches. Serve immediately with Lime Cream.