Prepare the Cilantro-Lime Crema : In a small mixing bowl, whisk together the sour cream, fresh lime juice, chopped cilantro, agave (if using), and a pinch of salt. Cover and refrigerate while you prepare the avocado so the flavours can meld.
Preheat the Oven : Position a rack in the center of your oven and place the wire rack on top of the baking sheet. Preheat everything together to 400°F (200°C). A hot surface helps create an extra-crispy base.
Set Up the Breading Station : Prepare two shallow dishes. In the first, lightly whisk the egg. In the second, combine the panko breadcrumbs, smoked paprika, garlic powder, ¼ tsp fine sea salt, and cayenne pepper. Stir until the spices are evenly distributed.
Slice the Avocado : Halve the avocado, remove the pit, and peel away the skin. Cut the flesh lengthwise into ½-inch thick wedges (about 12-14 wedges total).
Coat the Avocado Fries : Working one at a time, dip each avocado wedge into the whisked egg, letting any excess drip off. Immediately transfer it to the panko mixture, gently pressing the breadcrumbs onto all sides to ensure a thick, even coating.
Arrange and Bake : Carefully place the coated wedges onto the preheated wire rack in a single layer, ensuring they do not touch. Lightly spray the tops with olive oil spray. Bake for 15–20 minutes, flipping halfway through, until the crust is deep golden-brown and crisp to the touch.
Garnish and Serve : Serve the hot avocado fries immediately with the chilled cilantro-lime crema for dipping. Garnish with an extra sprinkle of fresh cilantro if desired.
