Air Fryer Recipe
Crispy Avocado Wedges
Crispy avocado wedges are a simple and flavorful dish perfect for snacks or sides, made healthier using an air fryer.
Ingredients
- 2 ripe avocados
- 1 cup breadcrumbs (panko preferred)
- 1/2 cup plain flour
- 2 eggs
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Cooking spray or olive oil spray
Method
- Halve the avocados, remove the pit, peel the skin, and cut each half into wedges.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs, garlic powder, paprika, salt, and pepper.
- Coat each avocado wedge in flour, dip in egg, and press into the breadcrumb mixture.
- Preheat the air fryer to 180°C (356°F). Spray the basket with cooking spray and arrange wedges in a single layer. Spray the top lightly with cooking spray.
- Cook for 8-10 minutes, flipping halfway, until golden brown. Serve with dips like spicy mayo or ranch.
Why this works in an air fryer
Flour dries the avocado’s oily surface so egg can grip, while panko creates a porous crust that browns quickly in the air fryer’s fast convection. A light oil spray helps heat transfer and colour without saturating the crumb, and the short cook keeps the avocado creamy rather than collapsing.
Equipment notes
Assumes a 4-5 litre basket holding the wedges in one uncrowded layer; in a single-drawer fryer cook in batches if needed, while in a dual-zone model split between drawers and start checking 1-2 minutes early as smaller loads brown faster.
Common pitfalls
- Crumb sliding off after flipping? The avocado surface was too wet or under-floured; pat wedges dry first and shake off only excess flour before dipping in egg.
- Pale, dry-looking breadcrumbs at minute 8? There is not enough surface oil; mist the tops again lightly and cook for 1-2 minutes more rather than raising the temperature sharply.
- Wedges turning mushy or breaking when coated? The avocados are over-ripe; use fruit that yields slightly to pressure but still holds a clean wedge shape.
- Golden patches with pale undersides? The basket is overcrowded or the wedges are touching; leave gaps for airflow and cook a second batch if necessary.
Variations & substitutions
- Use crushed cornflakes instead of panko for a chunkier crust; they brown quickly, so check from 7 minutes.
- Swap paprika for smoked paprika or chipotle powder for deeper heat; the cooking time stays the same but the crust may darken slightly sooner.
- Use aquafaba instead of egg for an egg-free coating; let excess drip off well because a wetter coating can need an extra minute to crisp.
- Add finely grated hard cheese to the breadcrumbs; it improves browning but can catch, so keep the temperature at 180°C and avoid heavy oil spray.
Storage & reheating
Best eaten fresh, but leftovers keep chilled for up to 24 hours and can be reheated in the air fryer at 170°C for 3-4 minutes until the crumb re-crisps.
Nutrition
Calories: 250
