Addicted to avocado? These Cornmeal-Crusted Fries from Hampton Creek are fun to make and hard to put down!


  • 2 large avocados, just barely ripe
  • 1/2 cup flour
  • 4 tablespoons milk, your favorite type
  • 1/2 cup Just Mayo Chipotle
  • 1 cup fine cornmeal
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • Cooking spray

Cilantro Lime Crema:

  • 1/2 cup Just Mayo Chipotle
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons green onions, sliced
  • 1 tablespoons lime juice, freshly squeezed
  • 1/4 teaspoon lime zest
  • 1/8 teaspoon salt


  1. Preheat oven to 450°F. Line a baking sheet with foil and place a wire rack on the sheet. Spray the rack lightly with nonstick cooking spray. Set aside.
  2. Prepare separate bowls as dipping stations: 1) flour, 2) cornmeal, salt, and pepper, and 3) milk and Just Mayo, whisked together until smooth.
  3. Halve the avocados and remove the seeds.
  4. Slice each half into fourths and carefully peel away the skin from each slice, ending up with 16 total avocado slices.
  5. First coat the avocados lightly with in flour, tapping off any excess.
  6. Next, dunk each slice in the Just Mayo batter, coating lightly.
  7. Finally, toss the avocado in the seasoned cornmeal. Tap off any excess.
  8. Place each piece on the prepared wire rack and repeat coating steps until all slices are coated.
  9. Lightly spray the slices again with oil
  10. Bake for 15-20 minutes, until golden brown.
  11. While avocados are baking, prepare the cilantro lime crema for dipping.
  12. Eat immediately – they taste best fresh.

Recipe via Hampton Creek