Why is the avocado frozen before coating in panko?

Freezing the avocado wedges for 30 minutes helps them firm up, making them easier to handle and coat evenly with the batter and panko crumbs, resulting in a crispier final texture.

What type of avocado is best for these wedges?

Use a ripe but still firm avocado. This ensures it holds its shape well after being cut into wedges and during the freezing and baking process.

Can I air fry these Panko-Crusted Avo Wedges instead of baking?

Yes, you can air fry them. Preheat your air fryer to 375 degreesF and cook for about 10-15 minutes, flipping halfway, until golden and crisp. Cooking time may vary by air fryer.

How can I adjust the spice level of the tangerine dipping sauce?

To make the dipping sauce spicier, increase the amount of Aleppo pepper flakes or sriracha. For a milder sauce, reduce or omit the Aleppo pepper and sriracha as desired.

How should I store leftover Panko-Crusted Avo Wedges?

These wedges are best enjoyed fresh for optimal crispness. If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Reheat in an oven or air fryer to restore some crispness.

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Panko-Crusted Avo Wedges
[Vegan]

AG By: Avocaderia; Alessandro Biggi, Francesco Brachetti and Alberto Gramigni

Author Bio

New York City’s buzzy all-avocado bar, Avocaderia, became an overnight success and instant global destination... Read More

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Crispy Panko-Crusted Avo Wedges, golden brown and sprinkled with Aleppo pepper, served on a plate with a side of vibrant orange tangerine dipping sauce.

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Discover more recipes with these ingredients

Panko-Crusted Avo Wedges [Vegan]

Dairy Free

Vegan

Mix and match Chinese and Japanese ingredients in this unique avocado side dish. For a homemade sweet-and-sour sauce, we swap in citrusy tangerine juice for the more classic pineapple juice, and for the avo wedges we use light and flaky Japanese panko in place of bread crumbs.

Ingredients You Need for Panko-Crusted Avo Wedges [Vegan]

Dipping Sauce:

1 teaspoon cornstarch
1/4 cup fresh tangerine juice
2 tablespoons unseasoned rice vinegar or apple cider vinegar
1 tablespoon sugar
1/2 teaspoon Aleppo pepper flakes
1/2 teaspoon sriracha
1/2 teaspoon tangerine zest

Wedges:

Olive oil spray, for coating
1 cup panko bread crumbs
2 tablespoons nutritional yeast
1/4 cup corn starch
1/2 avocado, pitted, peeled, cut into 6 wedges, and frozen for 30 minutes
Aleppo pepper flakes, for sprinkling

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How to Prepare Panko-Crusted Avo Wedges [Vegan]

Make the dipping sauce: In a small saucepan, whisk together the cornstarch and 1/4 cup water until combined. Whisk in the tangerine juice, vinegar, sugar, Aleppo pepper, and sriracha; bring to a boil, stirring continuously, and cook until thickened, about 2 minutes. Stir in the tangerine zest and remove from the heat.
Make the wedges: Preheat the oven to 375°F. Line a baking sheet with parchment paper and coat the parchment with olive oil spray.
Put the panko in a shallow bowl. In a medium bowl, whisk together the nutritional yeast, cornstarch, and 3 tablespoons water until smooth to make a batter. Submerge each frozen avocado wedge in the batter, then coat completely with the panko. Place the wedges on the prepared baking sheet and spray with olive oil spray. Bake until crisp, about 20 minutes.
Sprinkle with Aleppo pepper and serve with the dipping sauce.