Crispy Avocado Wedges

These crispy avocado wedges are healthy, versatile and delicious – and you can whip them up quick smart!
By Elle Vernon
Photography Andre Martin • Food styling Elle Vernon • Photo Chef Sarah-Jane Hallett
Crispy Avocado Wedges

Crispy Avocado Wedges

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  • 2 large 2 avocados, halved, stoned and peeled

  • 1 1 lemon, juiced

  • 4 Tbsp 4 plain flour

  • 2 2 free-range eggs, beaten

  • 2 cups 2 panko breadcrumbs

  • 2 tsp 2 Spanish spice mix

  • 1 Tbsp 1 olive oil

  • Sour cream, to serve

  • Chipotle sauce, to serve

  • Lime wedges, to serve

  • Coriander sprigs, to garnish


  • Preheat oven to 220C. Line a baking tray with baking paper.
  • Cut each avocado half into three wedges. Drizzle with the lemon juice to prevent browning.
  • Put flour, egg and breadcrumbs in separate bowls. Stir spice into flour. Toss avocado wedges in flour mixture, then dip in egg, then coat in breadcrumbs. Arrange on the baking tray in a single layer. Drizzle with olive oil.
  • Bake for 20 mins, or until golden brown and crisp.
  • Serve with sour cream, chipotle sauce and lime wedges. Garnish with coriander and serve.

Did you make this recipe?

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Market tip...

Oh-so crispy!

Serve them as finger food, or pile them inside a tortilla or taco shell, along with all of your fave Mexican ingredients.

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