What Happens When You Deep Fry An Avocado?

It's no wonder why The Washington Post says that avocados are America's favorite. The savory fruits are high in protein, potassium, unsaturated fats, and B, E, and K vitamins (via WebMD) — delivering it all with a buttery consistency and beautiful green color that makes any meal Instagram-worthy. Given this, farm stands have found ways to integrate them into all kinds of dishes: from avocado wine to avocado cheesecakes. Now, they just might be the next "it" french-fry alternative.

Many veggies have attempted to replace potatoes as the go-to fry alternative on the menu. Deep-fried zucchinis, eggplants, carrots, and green beans are just a few that Brit + Co shares — however, none of them fry quite as the avocado does. Instead of the starchy inside that most root-veggie-based fries provide, avocados offer their delectably creamy texture as a counter-balance to the crispy and crunchy fried exterior. In turn, you get the full experience of biting into a fry with salty, crunchy skin. Only this time, it's perfectly complemented by the warm, melt-in-your-mouth velvety center within.

Possibly the best part about making avocado fries is that you don't have to wait for them to be completely ripe. In actuality, Foods Guy says that not-quite-ripe to just ripe fruits are the best for deep frying. Not only will the slices hold their shape better when you dip them in the batter, but the fruit will tenderize during the frying process, making them slightly softer in the end.

In this way, breading and deep frying your avocados gives you the best of both worlds: fries that are goldenly crisp on the outside and dreamily creamy on the inside. From ranch to chipotle, the end result is the perfectly dippable snack or side that will effortlessly carry any of your favorite sauce recipes. At the same time, California Avocado says that they're good enough to enjoy on their own, topped with freshly squeezed lime and a sprinkle of sea salt.