Crispy Chipotle Avocados with Lime Crema

Cooking Time

2 minutes

Prep Time

15 minutes

Serving Size

6-8

Bring the excitement of the fair straight into your kitchen with this bold and seriously addictive twist on a fan-favorite snack. These Crispy Chipotle Avocados with Lime Crema deliver everything you love about fair food—big flavor, irresistible crunch, and a little indulgence—made easy at home.

Creamy avocado slices are coated in a smoky, seasoned flour blend, dipped in egg, rolled in airy panko, and fried to golden perfection in Wesson Canola Oil. The result? That signature fair-style crisp exterior with a warm, velvety center that keeps you coming back for “just one more.”

Paired with a cool and zesty lime crema made with Wesson Classic Mayo, every bite hits the perfect balance of tang, heat, and crunch. It’s a fun, unexpected snack that feels fresh yet nostalgic—like discovering a new fair favorite without ever leaving your kitchen.

Simple, shareable, and downright delicious, this is fair-food fun done the Wesson way.

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CONTAINS:

dairy, eggs

Ingredients

Lime Crema

Sour cream 1 cup.

Wesson Mayonnaise 1 cup.

Limes 3 .

Cilantro, washed and dried 1/2 cup.

Garlic 2 cloves (optional).

Salt and pepper to taste .

Fried Avocado

Avocados 3 ripe but firm.

Lime juice 1/4 cup.

All-purpose flour 3/4 cup.

Dried oregano 2 tsp.

Chipotle powder 1 tsp.

Onion powder 1 tsp.

Salt 1 tsp.

Black pepper 1/2 tsp.

Eggs 3 lightly beaten.

Water 2 tbsp.

Panko breadcrumbs 2 cups.

Wesson Canola Oil 3 - 4 cups (for frying).

Method

Lime Crema

In the bowl of a food processor, combine sour cream, Wesson mayo, zest and juice of 3 limes, cilantro leaves, and garlic. Season with salt and pepper to taste.

Blend the mixture until mostly smooth. Transfer to a bowl and cover, storing in the refrigerator until ready to use. Crema can be made up to a day before serving.

Assembly Method

Preheat Wesson Canola Oil to 375°F in a large heavy bottom skillet or dutch oven.

Cut each avocado in half lengthwise, removing the pit and skin. Slice each half lengthwise into 1″ wide strips. Gently toss the strips with lime juice.

In a large bowl, combine flour, oregano, chipotle powder, onion powder, and salt and pepper to taste.

In a medium bowl, whisk eggs and water together.

Place Panko breadcrumbs in a separate shallow bowl.

Dredge each slice of avocado in seasoned flour, then egg wash, then breadcrumbs. Coat evenly and place on a tray. repeat with remaining avocado slices. Fry avocados a few at a time until golden crisp, approximately 1-2 minutes.
Place on a paper towel-lined plate. Serve with lime crema.