We thought we had explored every way to enjoy the buttery-rich yumminess of avocados. But then we swooned over a photo of the breaded avocado fries in chef Hans Röckenwagner
‘s latest cookbook, Das Cookbook
. Röckenwagner, known for applying German cooking techniques to Californian cuisine, features these delightful snacks on the menus at two of his Los Angeles–based cafés. Inspired by the photo, we created our own lighter version, and the results were even more delicious than we’d imagined: When you coat creamy avocado wedges with a crisp breadcrumb crust, that contrast of textures makes the avocado seem doubly silky-rich. Be sure to follow Röckenwagner’s advice for success and start with firm, ripe avocados; cooking won’t add flavor, so the avocado has to be perfect from the start.