Cornflake Crusted Avocado

Guacamole is a treasure. Avocado toast, while overplayed, is undeniably satisfying. But what you should really be doing is battering and frying that big, green mama!

I get that some people consider Florida avocados to be the ugly stepsister to Hass avocados (which are grown in California and Latin America, but sadly don’t do well in Florida), but I do my best to avoid avocados from outside the state for a few reasons: 1) I try to limit consumption of fresh foods that need to be shipped thousands of miles because the gas it takes to fuel those journeys contributes to climate change in a major way. 2) The avocado industry in Mexico produces most of the world’s crop and their “blood avocados” cause massive deforestation and line the pockets of drug cartels. 3) Florida avocados, while less dense and creamy, are still super delicious (especially when you can find exceptional varieties like Black Prince or Choquette). 

I do want to be upfront that I still get guac at Chipotle, lest I sound like I am making a value judgment against those who eat avocados willy nilly. I am far from a perfect eater and it’s difficult to forego the things you love. But still, it’s good to have the intel.

Makes: 1


  • Avocado
  • Flour
  • Eggs
  • Corn flakes (or bread crumbs if you don’t have breakfast cereal lying around. Or potato chips if you’re feeling decadent.)
  • Frying oil (choose something with a high smoking point. If you’re looking for a regionally appropriate option, go for Oliver Farm’s sunflower oil)


  • Prep batter ingredients: Throw some cornflakes in the blender and pulse until they look like bread crumbs. Pour on a plate. Put some flour on another plate. In a shallow bowl, lightly beat an egg or two with a fork. Quantities depend on how many avocados you’re frying up.
  • Slice avocado into fat wedges and scoop them out of the skin using a spoon.
  • Batter like so: Coat each wedge with flour, then egg, then cornflakes. Make sure every square inch of the avocado is covered before moving on to the next coating.
  • Heat oil over high heat. This is a shallow fry, so fill up the pan with about a half inch of oil. To test if the oil is hot enough, drop a piece of the batter that got stuck on your fingers into the oil. If it immediately starts to sizzle, it’s ready. Try not to let the oil heat up long enough to start smoking, which will make it taste yucky and maybe set off the fire alarm.
  • Fry until they are a color brown that looks good to you, turning and moving each wedge as needed, so that every part gets its moment in the oil.
  • Remove from oil, sprinkle crunchy salt on top, and consume!
  • Cover with Sriracha, ranch, or stick it in a taco. The world is your corn tortilla!