🥑 Extra-Crispy Air-Fried Avocado Wedges 🥑

Slice the firm avocados in half, remove the pit, and peel off the outer skin carefully to keep the flesh perfectly smooth. Cut each half into 4 uniform, thick wedges. Using avocados that are too soft or overripe will cause them to collapse during the breading phase.

Set up three wide bowls in a neat assembly line. Bowl 1: Combine the flour, garlic powder, onion powder, salt, and black pepper. Bowl 2: Whisk the eggs thoroughly with a teaspoon of water. Bowl 3: The coarse Panko breadcrumbs tossed with the smoked paprika.

Take an avocado wedge, dredge it gently but completely in the seasoned flour, dip it entirely into the egg wash, and plunge it into the Panko matrix. Use your fingers to press the coarse crumbs firmly onto all sides to build a dense, uniform, dry shield around the soft green fruit. Repeat for all wedges.

Preheat your air fryer to 200°C (400°F). Arrange the coated avocado wedges in a single, uncrowded layer inside the basket, ensuring clear perimeter gaps between each slice. Spray the tops generously with cooking oil spray until all dry white spots vanish completely.

Air fry for 6–7 minutes without flipping to protect the delicate armor. The high-speed dry air will rapidly polymerize the starches into a rigid shell. They are officially done when the crust looks deeply golden and feels unyielding. Serve immediately alongside the cold cilantro lime crema!