Baked panko-crumbed avocado fries with tahini miso sauce

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This delicious baked avocado fries recipe from Kate Doran proves that a healthier alternative need not be lacking in flavour. The creamy, warm avocado fries are coated in crispy Panko breadcrumbs, and served with a luxurious tahini and miso sauce for a side dish with a difference.

First published in 2016

If you’ve never eaten a crisp crumbed avocado slice, you haven’t really lived. Crunchy on the outside and creamy in the middle, these alternative ‘fries’ are oven baked and full of healthy fats, making them the ultimate feel-good food.

Panko breadcrumbs lend lightness to this dish, allowing the flavour and texture of the avocado to shine. Here I’ve paired the slices with a rich, slightly sweet tahini miso sauce but you could also try mayonnaise stirred through with a little wasabi or a simple slug of hot sauce.




Baked avocado fries

Tahini miso sauce


Preheat the oven to 220°C/gas mark 8. Line a large baking tray with parchment paper
Cut each avocado in half lengthways, peel off the skin and remove the stones. Cut each avocado half into 3 or 4 pieces, depending on size, so that you have 12–16 long slices in total
Set up an assembly line of three bowls, the first containing the flour, chilli powder, salt and pepper, the second containing the beaten egg and the third the Panko breadcrumbs
Dip each avocado slice in the seasoned flour, followed by the egg, then coat in Panko breadcrumbs and place on the prepared tray. Repeat until all of your avocado slices are coated
Drizzle the olive oil over your slices and bake for 15–20 minutes until golden brown and crisp
While the avocado is baking, whisk together all of the ingredients for the sauce in a medium bowl and check for seasoning
Remove the avocado slices from the oven, sprinkle with sea salt and serve warm drizzled with tahini miso sauce
First published in 2016

Kate Doran is the blogger behind 'The Little Loaf', specialising in nostalgic baking recipes.

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