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Fried Avocado with a Tangy Honey Mustard Dipping Sauce


Yes, you are seeing and reading this correctly: I fried avocado. Oh yes I did. And I did it again the next day. And the day after that, too.


After eating fried avocado with my slammin dipping sauce for 3 days in a row, I thought it was about time I should share this deliciousness with you all so you can see what the big deal is about.


If you are a regular reader, you may have already figured out that I have a slight obsession with avocado, especially my bacon filled avocado cups. Oh my, if you haven’t made them yet, please do me a favor: Make them. Even if you think you don’t like avocado, just trust me. I’ve seen many an avocado hater actually lick their fingers (and I do believe they would have licked the plate if I wasn’t watching) and ask for the recipe after consuming those babies.


This fried avocado is the same way. My husband does not quite share the same fanatical feelings about avocado as I do (crazy, I know). He won’t eat an avocado plain, but he LOVES and devours the bacon filled avocado cups. But let me tell you, he is just as obsessed with this fried avocado as I am.


In fact, on the third day after discovering the wonder of fried avocado, he made a batch himself. This is kind of a huge deal, people. Like a really huge deal.


I don’t know if it’s the fried avocado or the dipping sauce that makes this so good. Whatever it is, it’s a magical combination and I have a feeling we’ll be making it again tomorrow, too 😉

Fried Avocado with a Tangy Honey Mustard Dipping Sauce

Makes 2 – 4 servings


2 avocados

2 eggs

splash of milk (dairy, coconut, almond, etc.)

1/3 cup coconut flour (you can find coconut flour here)

2 tablespoons grated parmesan or romano cheese (if you cannot eat dairy, you can just leave it out or substitute almond flour)

1 teaspoon garlic powder

salt and pepper to taste

coconut oil for frying (or oil of your choice)


Tangy Honey Mustard Dipping Sauce:

2 tablespoons dijon mustard

1 ½ tablespoons balsamic vinegar

1 tablespoon all natural mayonnaise

1 teaspoon pure raw honey, or other sweetener of choice

½ teaspoon minced garlic


Cut your avocados in half lengthwise and remove the pit. The key here is to cut bigger chunks so they are easier to handle when frying. Turn the halves horizontally and make 3 slices per half. You should get 4 chunks per avocado half. Also, make sure to peel the skin. Set the chunks aside.

In a bowl, whisk your eggs and add a splash of milk. Whisk to combine. In a separate bowl or plate, combine the coconut flour, grated parmesan/romano, garlic powder and salt and pepper.

Dip your avocado chunks into the coconut flour mixture, then the egg mixture and then back into the coconut flour mixture. So you are dipping each piece 3 times.

Once all the avocado chunks are well coated, pour your oil ( a few tablespoons should do the trick) into a skillet over medium heat.

Fry your avocado in small batches until golden brown on all sides. The avocado browns very, very quickly (within seconds!) so it’s important to only put a few pieces at a time in the skillet. Once they are all browned, serve with the dipping sauce and enjoy!

To make the dipping sauce:

In a small bowl, mix all the dipping sauce ingredients together until well combined.

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  1. Avatar

    Would this recipe work with almond flour and light olive oil? I wonder…Im not too big of a fan of the coconut flavor in savory type dishes…

    • Primally Inspired

      Hi Jenni, yes they would work for sure. When I first made them, I made them with almond flour and olive oil and they were delicious. I chose to post the coconut flour way because there wasn’t much of a taste difference (at least not to me) and I try not to consume much almond flour – it’s a slight irritant to me and there are many in my family that are allergic to almonds so I usually don’t post almond flour recipes on this site. But yes, it will work just great! 🙂

  2. Avatar

    Yum! This sounds fabulous. And just last night I had portebello “fries” at a lovely farm-to-table restaurant that I suspect were prepared much the same way as your avocados, so I will be attempting those also. Thanks!

  3. Avatar

    Amazing…wonderfully delicious. And guess what my 9&10 year old boys LOVE them! Thank you for such a wonderful resource I truly enjoy your site.

  4. Avatar

    What an intriguing recipe! Just curious- do you peel your avo? ANd if you do, does it still have that naturally yummy creaminess? IE- is ot too ripe and soft to fry. Thanks:)

  5. Avatar

    OMG SO GOOD! Thank you!

  6. Avatar

    This is genius! I can’t wait to try it. The sauce sounds really good too. Thanks for sharing. I love avocado .

  7. Avatar

    Could I use full fat coconut milk instead of the mayo for the sauce?

  8. Avatar

    Do you think these would work broiled? I was considering trying these with almond flour, then spraying with olive oil all over the outside with my Misto and broiling them.

  9. Avatar

    LOVE your recipes! Could not be more excited to make this….drooling!!! 😉

  10. Avatar

    You’re kidding me right now, right???? I love everything about this recipe and I cannot wait to try it!!!

  11. Avatar

    Oh Good God in Heaven! This is amazinggg!! I used olive oil and almond flour. DELICIOUS!!

  12. Avatar

    I was a little hesitant to make this because I HATE warm avocado. It fries for such a short period of time that the avocado never gets warm so it’s perfect! And it is really, really good. The dipping sauce is amazing! Great recipe.

    • Primally Inspired

      Agree, Rachael and thanks! I love my avocado, but I really dislike warm avocado, too. I should have put that on here so I’m glad you mentioned that it doesn’t cook or make the avocado warm. It seriously just takes about 5-10 seconds per side for the crust to brown – not enough time to cook the avocado at all.

  13. Avatar
    Patricia Lockwood


  14. Avatar

    I love these, but I always have a problem with the coconut flour that got left in the pan starting to burn after the first batch, and the subsequent batches have a burnt flavor to them. I have not pan fried things very often before, so I’m thinking it’s technique. What am I doing wrong?

    • Primally Inspired

      Hi Kelly! Here’s what I do:
      Anytime any leftover coconut flour/batter gets left or stuck in the pan, I immediately scrape it up with the spatula and get it out of the pan with a spatula or big spoon as soon as I can.

      I hope that helps a little!!

      • Avatar

        Thanks. I think maybe I don’t shake them off well enough, because its loose flour in there, so its all over and really kind of have to start over with new oil. Or maybe my oil isn’t hot enough before I start frying? Regardless, I do love them alot!

  15. Avatar

    Would this work with whole wheat flour or even whole wheat bread crumbs? I want to try it but am on a tight budget at the moment and can’t get coconut flour, these are just what I have in my pantry at this time 🙂 thanks

    • Primally Inspired

      Hi Bri! Yes it would work just great with either. You may need a bit more wheat flour/bread crumbs than the recipe states, though. A little coconut flour goes a long way so I’m thinking you will likely need a bit more wheat flour! Hope you get to try them out and hope you like them 🙂

  16. Avatar

    I made this tonight for my (non-paleo) parents, along with your recipe for nachos. It was a great success! Instead of coconut oil, I used bacon grease- they were fabulous!

  17. Avatar

    OMG just made these…..amazing! so good, thank you!!!

  18. Avatar

    Do you have to eat the fried avocado immediately? I’d like to take to party as an appetizer but wasn’t sure how they would taste after it cools off. Can’t wait to try this–I love avocado 🙂

  19. Avatar

    Just made these and ate them with hubby who doesn’t like avocado that much, and he feels the same about them. I love them and love these and am thankful he ate his share as well without complaining as they are so good for him..

  20. Avatar

    OMG! I just tried it and I love it….my kids love it and they don’t eat (like) avocadoes. Just one suggestion, I had to replenish my coconut oil often since the coconut flour seemed to absorb it while cooking. Do you have any suggestions or is this normal? Thank you so much for this recipe…and it was so easy!

  21. Avatar

    I live in Austin, and fried avocado tacos are very popular here, and super-yummy, but I have shied away from making the avocado, since I don’t have a fryer or like to deal with large batches of oil. Sounds like you don’t need much to get the job done, so will definitely be giving these a shot!

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