Fried Avocado with Chipotle Cream Sauce by Damn Delicious


  • 2 cups vegetable oil
  • 2 avocados, halved, seeded, peeled and sliced lengthwise
  • 1/4 teaspoon salt, or more to taste
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup Panko bread crumbs

For the Chipotle Cream Sauce

  • 1 cup sour cream
  • 1 tablespoon Olo’s chipotle paste
  • 1 clove garlic, pressed
  • Pinch of salt


  1. To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic and salt; set aside.
  2. Heat vegetable oil in a Dutch oven or large pot over medium high heat.
  3. Season avocados with salt, to taste.
  4. Working one at a time, dredge avocado slices in the flour, dip into the egg, then dredge in the Panko* crumbs, pressing to coat.
  5. Working in batches, add the avocado slices to the Dutch oven, 5 or 6 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate.
  6. Serve immediately with chipotle cream sauce.