About Recipe

Who knew that warm avocado could taste so good?! Perhaps I am late to the party, but cooked avocado is a must-try. Add it as a topping on your pizza or try my latest discovery – fried avocado!

In this recipe I have combined crispy fried avocado with spicy chili mayo on a bed of veggies and quinoa, indulgent and fresh at the same time. Perfect for when you want to serve a slightly more advanced salad. Well, it looks advanced, but trust me, it’s really easy to make.

The fried avocado would also go really well in a taco with some fresh mango salsa.

  • Serves4
  • Prep20m
  • Cook15m
  • Difficulty5/10


    Fried avocado:

  • 2 large avocados, sliced into 2 cm thick slices, they need to be ripe but firm
  • 3 dl/1.2 cups flour
  • 3 dl/1.2 cups bread crumbs
  • salt
  • vegetable oil
  • 2 eggs, whisked

    Chili mayo dressing:

  • 1.5 dl/0.6 cups of mayonnaise
  • 0.5 dl/0.2 cups of sour cream – add more if you want a thinner consistency
  • chili sauce to taste – I used siracha
  • 1 pressed or finely chopped garlic clove
  • 1 tsp of sweet chili sauce
  • 1 lime, juiced

    Serve with:

    Lambs lettuce


    Edamame beans

    Pomegranate seeds

    Thinly sliced beets, I used polka beets


Mix mayonnaise and sour cream in a bowl, add pressed garlic, lime juice and sweet chili sauce. Spice things up with hot sauce, I haven’t given any specific measurements here as it really comes down to your personal preference, so start by mixing in a teaspoon and take it from there. Place the chili mayo in the fridge once you’ve reached your perfect level of spicy.

Peel and slice your avocado into small strips, about 2 cm wide. Sprinkle each strip with a little bit of salt.

Get 3 separate bowls, add flour to the first bowl, whisk your eggs in the second bowl and fill your third bowl with bread crumbs. Start by covering your avocado strip with a layer of flour, dip it in the egg mixture and finish it with a cover of bread crumbs.

Once all avocado strips are coated it’s time to heat up your oil. I like using a deep pan as it keeps the oil from going everywhere. Fill the pan with vegetable oil until it’s about 2 cm high and bring the heat up. Once the oil is hot you can start adding your avocado, I suggest doing this in smaller batches as the oil cools down if you add too much.

Fry each piece for two minutes on each side and place it on a paper towel to drain any excess oil.

Serve with cooked quinoa, edamame beans, lambs lettuce, pomegranate seeds, polka beets and a drizzle of chili mayo.