Split, pit and peel each avocado. Cut each avocado half into 4 wedges; lay on a sheet pan.
Dust avocado wedges with corn starch.
Using food processor, pulse together panko, garlic powder, onion powder, smoked paprika and cayenne pepper to a fine consistency. Transfer to a medium bowl.
Place eggs into a separate bowl, mixing well, and set aside.
In a sturdy medium pot over medium heat, begin heating vegetable oil to 350°F.
Using one hand for wet components and the other for dry components, dredge each corn starch-coated avocado wedge into beaten eggs, then transfer into panko mixture, ensuring total coverage. Transfer breaded avocado wedges to a lined baking sheet.
Fry at 350° until golden-brown and season with salt immediately after frying.
Frying no more than 6 at a time, fry breaded avocado wedges at 350°F until golden brown, approximately 2 to 3 minutes.
Use a slotted spoon to remove the avocado fries and transfer them to a plate with paper towels to drain excess oil. Season with salt immediately after frying. Continue this process until all avocado wedges are fried.
Serve with a ramekin of Avocado Ranch on the side for dipping.
Place all ingredients into a food processor, processing until a smooth consistency has been reached.
Once processed, pour dressing into a clean container. Place plastic wrap on top of dressing and press down firmly to prevent oxidation. Place lid on top of plastic wrap to seal. Refrigerate until needed for up to 24 hours.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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